Bran Muffins Made Easy
Wholesome, lightly sweet bran muffins that are tender inside with a toasty top. Perfect for breakfast or a grab-and-go snack.
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Servings:
Ingredients
Main Ingredients
- 1.25 cup buttermilk
- 1.5 cup wheat bran
- 0.5 cup packed brown sugar
- 0.33 cup neutral oil canola or vegetable
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp molasses adds depth
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp fine salt
- 1 tsp ground cinnamon optional but tasty
- 0.75 cup raisins or chopped dates
Instructions
Preparation Steps
- Preheat oven to 375°F. Line a 12-cup muffin tin or lightly grease it.
- Soak the wheat bran in buttermilk in a bowl; let stand 10 minutes to hydrate.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a separate bowl.
- Beat brown sugar, oil, egg, vanilla, and molasses in a large bowl until smooth.
- Stir the soaked bran mixture into the wet ingredients until combined.
- Fold in the dry ingredients just until no dry streaks remain, then gently fold in raisins.
- Divide batter among cups, filling each about 3/4 full.
- Bake 16–19 minutes until a toothpick comes out clean. Cool 5 minutes, then transfer to a rack.
Notes
Try adding orange zest or chopped nuts for a twist. Swap raisins for blueberries (use frozen, unthawed) to keep the batter thick. Store muffins airtight at room temperature for 2 days or freeze up to 2 months; rewarm in a 300°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Bran Muffins Made Easy flavors. All ingredient ratios and instructions are independently developed.