Make this recipe for bran muffins and create a soft, lightly sweet, and wholesome breakfast or afternoon pick me up snack.

one bran muffin with the parchment pulled away on one side

Muffin Magic in Every Morning

I love how this recipe for bran muffins comes together quickly using everyday ingredients.
These cozy old fashioned bran muffins taste like they were made at a bakery, yet are made without any complicated steps.
Bran muffins have wholesome ingredients, like bran which is high in fiber, for a treat that is not only tasty but nourishing.
You will want to include this recipe in your weekly kitchen menu rotation.

molasses, butter, raisins, brown sugar, baking soda, salt, baking powder, flour, eggs, sour milk, and bran assembled to make a recipe for bran muffins

Pantry Staples with Purpose

Dry Ingredients:
All purpose flour is used for structure and softness.
Baking powder and baking soda help give the muffins lift and fluff.
Brown sugar provides sweetness and adds moisture to the muffins.
Wet Ingredients:
Sour milk helps create a tender crumb, the egg act as a binder, and the melted butter adds rich flavor.
Wheat bran is wholesome and hearty, it softens beautifully as it rests in the sour milk.
Molasses are the key for that deep and delicious flavor.
Optional: Raisins are tasty bursts of sweetness, optional but highly recommended!

recipe for bran muffins batter a bowl before placing in parchment lined muffin cups

recipe for bran muffins batter placed in parchment lined muffin tins

Better Bakes, Brighter Muffins

Soak the bran in the sour milk to soften a bit and help create a moist crumb.
Mix gently once the wet and dry ingredients meet. Overmixing can create dense muffins.
Fill muffin cups halfway so they rise evenly without overflowing. I like to use a ¼ cup measure to help distribute the batter easily.
Test for doneness a bit earlier than bake time, just in case your oven is hotter than mine. Pull muffins out when a toothpick inserted into the middle of the muffin comes out clean.

baked recipe for bran muffins in the tin

Muffin Freshness Made Simple

Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 1 week if you want them to last longer.
Freeze, wrapped individually, for up to 2 months for super easy grab and go breakfasts.
These muffins reheat like a dream, so you can enjoy that fresh baked goodness anytime! A few seconds in the microwave works great for this.

a bran muffin torn apart with butter melting in the center

More Muffin Recipes To Try!

I hope you love this recipe for Bran Muffins as much as I do! Leave a comment and rating below.

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Bran Muffins

Donnalea

Servings

Prep 10

Cook 20

Total 30

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Equipment

mixing bowl
muffin tin

Ingredients

1 cup all purpose flour
½ cup brown sugar
½ teaspoon salt
½ teaspoon soda
2 teaspoons baking powder
1½ cups wheat bran
⅔ cup raisins optional
1 cup sour milk
2 Tablespoons molasses
1 large egg
2 Tablespoons butter melted

Instructions

Preheat oven to 350˚F and grease or line muffin tins with parchment paper.
In a small bowl combine 1 cup sour milk and 1½ cups wheat bran. Allow to rest.
In a large bowl whisk together 1 cup all purpose flour, ½ cup brown sugar, ½ teaspoon salt, ½ teaspoon soda, and 2 teaspoons baking powder.
To the bran mixture, beat in 1 large egg, then add 2 Tablespoons molasses and 2 Tablespoons butter melted.
Create a well in flour mixture, then add bran mixture. Stir only enough to combine. Add optional ⅔ cup raisins if using.
Fill muffin tins or parchment cups half full. Bake 20 to 25 minutes or until toothpick inserted into the middle of muffin comes out clean.

Notes

Make sour milk by adding 1 Tablespoon vinegar into milk. Stir well and let sit for about 5 minutes.
For a higher rise, use a 375˚F oven and bake for 15 to 20 minutes. Check for doneness after 15 minutes.

Nutrition

Calories: 157kcalCarbohydrates: 32gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 23mgSodium: 248mgPotassium: 261mgFiber: 4gSugar: 12gVitamin A: 114IUVitamin C: 0.4mgCalcium: 91mgIron: 2mg

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