The Best Bran Muffins
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Start your day with one of these delicious fiber packed bran muffins. Loaded with plump raisins, warm spices, molasses, and wheat bran these moist and tender muffins are a great way to start your day. You can feel good knowing that you are eating a healthy and fiber packed breakfast. Many bran recipes that I have tried use bran cereal as one of the main ingredients.
I have never liked the texture or flavor from one of those bran cereal muffins, so when I saw this recipe using unprocessed bran instead, I knew I had to give it a try.
Unprocessed bran can be found in most grocery stores in the baking aisle or in the organic food section.
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The Best Bran Muffins
- 1 ¼ cups bleached all-purpose flour
- 1/4 cup whole wheat flour
- 1 ¼ teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon table salt
- 1 ¼ teaspoons ground cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon fresh grated nutmeg
- 7 tablespoons unsalted butter, softened
- 1/2 cup dark brown sugar plus 2 additional tablespoons
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 3 tablespoons unsulphured molasses
- 1/4 cup sour cream
- 1 cup buttermilk plus 3 additional tablespoons
- 1 ½ cups wheat bran
- 1 cup raisins
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- Preheat the oven to 375 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
- In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, allspice, and nutmeg; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Beat in buttermilk and one-half of dry ingredients until combined, about 1 minute. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Fold in bran and raisins.
- Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out with a few moist crumbs attached, 25 minutes, rotating halfway through baking time. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
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Source: Cook’s Illustrated, January 1998