Best Bran Muffins ~ One Bowl Recipe

When you see how good these bran muffins turn out, you’ll probably be baking them at least once a month. They’re moist, tender and so nourishing that one keeps you full for hours after breakfast. And the ingredients couldn’t be simpler.

Where Can I Find Natural Bran?

Natural bran is an ingredient that’s typically easy to find in most grocery stores in North America. Sometimes you can find it in the baking aisle, but more often it is found in the cereal section. Natural bran is often added to hot cereals to boost its nutritional value. It can be added to breads and you can even make your own bran flakes cereal out of it. You can check out that recipe here.

Do I Have To Make These Jumbo?

Definitely not! If you would like smaller, more regular sized muffins, divide them among 12 baking cups instead. Remember to fill them all the way to the top. If you follow the recipe correctly, these muffins do not overflow and make a mess of your oven. Instead they rise mostly upwards giving you a nice tall muffin.

If you do make these smaller, just be sure to check them a few minutes earlier before they are done baking. Usually smaller items take less time to bake, so do the toothpick test about 15 minutes into baking to be sure they don’t burn.

Whether you make these muffins jumbo or regular sized, I hope you’ll give this recipe a try soon. If you do, let me know how they turned out for you!

Best Bran Muffins ~ One Bowl

These bran muffins turn out moist and tender with just the right level of sweetness.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 29 minutes mins

Course Breakfast

Cuisine American

Servings 6

Ingredients

  

• 1½ cups natural bran
• 1 cup buttermilk
• 2 eggs beaten
• ⅓ cup brown sugar
• ⅓ cup oil
• 2 tablespoons molasses
• 1 teaspoon vanilla
• 1½ cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt

Instructions

 

• Preheat oven to 400°F/200°C. Grease a 6 cup jumbo muffin pan or line with muffin cups. You can also use a 12 cup pan.
• In a small bowl combine natural bran and buttermilk. Allow to soak for 10 minutes. After 10 minutes add eggs. Whisk together until mixture is smooth. Add brown sugar, oil, molasses and vanilla. Stir until well blended.
• Add all purpose flour, baking powder, baking soda, cinnamon and salt. Mix with a spatula until just combined or until there are no traces of dry flour remaining. Do not over mix.
• Divide batter evenly among cups, filling right to the top. They will not overflow. Bake for 18-20 minutes or until a toothpick inserted in the center of one of the muffins comes out clean.
• Allow muffins to cool in pan for 10 minutes before removing onto wire rack to cool completely. Serve warm or store at room temperature for up to 4 days.

Notes

You do not need to make jumbo sized muffins if you don’t want to. For smaller muffins, divide among 12 muffin cups and check if done after 16-18 minutes of baking.

For raisin bran muffins, soak 1 cup of raisins in boiling water for 10 minutes. Drain and add to batter while mixing in dry ingredients.

Keyword bran, muffins