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Bran Muffins

Wholesome, filling bran muffins made with fiber-rich bran and naturally sweetened with molasses or honey. These moist, tender muffins deliver incredible texture and a subtle nutty flavor that pairs perfectly with your morning coffee.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups wheat bran
  • 1 cup buttermilk
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 large egg
  • 1/3 cup molasses or honey
  • 1/2 cup brown sugar packed
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup raisins or dried cranberries optional
  • 1/4 cup chopped walnuts or pecans optional

Equipment

  • 12-cup muffin tin
  • Paper muffin liners or cooking spray
  • Two large mixing bowls
  • Whisk
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Ice cream scoop or large spoon for portioning

Method
 

  1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease each cup generously.
  2. Combine the wheat bran and buttermilk in a large bowl and stir well. Let this mixture sit for 10 minutes to allow the bran to soften and absorb the liquid.
  3. Add the oil, egg, molasses, and brown sugar to the soaked bran mixture. Whisk everything together until completely smooth and the sugar has dissolved.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. Stop mixing as soon as you no longer see dry flour streaks.
  6. If using raisins or nuts, fold them in now with just a few strokes.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Let the batter rest for 10 minutes after mixing and before baking for incredibly moist muffins with better texture. Store cooled muffins in an airtight container in the refrigerator for up to one week. These muffins freeze beautifully for up to three months when wrapped individually in plastic wrap.