Surprisingly moist, loaded with fiber, and wonderfully sweet, this tasty all-bran muffin recipe is just what you need to make breakfast a little brighter. In fact, they’re so scrumptious, you’d never know they’re secretly healthy. Have you been traumatized by gritty and grainy bran muffins? This recipe is here […]
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Surprisingly moist, loaded with fiber, and wonderfully sweet, this tasty all-bran muffin recipe is just what you need to make breakfast a little brighter.
In fact, they’re so scrumptious, you’d never know they’re secretly healthy.
Have you been traumatized by gritty and grainy bran muffins? This recipe is here to change your mind.
They’re tender and rich with such a pleasant texture from the raisins and walnuts.
And since they’re infused with bran cereal, they’ll even help your digestion.
Delicious, nutritious, and portable, this all-bran
is the best way to start the day.
The Original All Bran Muffins Recipe
These all-bran muffins are so incredibly light, moist, and tender, you won’t even notice they’re filled with fiber.
Combining buttermilk and vegetable oil moistens and enriches the batter perfectly, ensuring they don’t turn out gritty.
The other secret to success is to let the batter sit in the fridge overnight before baking.
This gives the bran cereal ample time to soften, and the flavors to marry as well.
It also makes this a terrific make-ahead option. Just make the batter the day before, then bake them fresh when you’re hungry.
So if you’re looking for a healthy, tasty, and easy breakfast on the go, you’ve just found it.
Ingredients
- Bran Cereal – The special ingredient that makes these muffins healthy and rich in fiber.
- Flour – The base of the batter. You can use all-purpose flour if that’s all you have, but for healthier muffins, use whole wheat.
- Sugar – Use a mix of brown and white sugar for the best flavor and texture.
- Brown sugar contains molasses which adds moisture to the muffins.
- White sugar brings sweetness and structure, giving you a lovely muffin top with firm edges.
- Baking Soda & Baking Powder – These leavening agents make the muffins rise.
- Salt – A bit of saltiness to contrast the sweetness.
- Cinnamon – Just a pinch for warmth.
- Buttermilk & Vegetable Oil – The fat components that make the muffins rich and moist.
- Egg – For binding the ingredients and giving the muffins their structure.
- Vanilla – A flavor enhancer.
- Raisins – For a nice, chewy contrast.
- Walnuts – They give the tender muffins a lovely layer of crunch. Feel free to leave them out or use other nuts as you like.
All-Bran Muffin Recipe Variations
Here are some awesome variations to make these muffins your own:
- Chocolate Chips or Butterscotch Chips – these muffins are super healthy, so giving them a bit of decadence won’t hurt.
- Orange Zest – for a pop of bright, citrus taste.
- Diced Crystallized Ginger – for warmth and a bit of chewy contrast.
- Low-Cholesterol Muffins – instead of 1 large egg, use 2 egg whites.
- Mini Muffins – bake for only 10 to 12 minutes.
- Crunchy Muffin Tops – sprinkle sugar over the muffins right before you bake them.
- Honey-Flavored Muffins – skip the brown sugar and sweeten the batter with honey instead.
- Banana-Flavored Muffins – add one ripe mashed banana to the batter.
Best Muffin Tips
- The recipe only works if you stick to regular, all-bran cereal. So don’t use flakes, bran buds, or berries.
- You have to let the batter rest overnight. If you don’t, the bran won’t soften, which will keep the muffins from rising. They’ll also have that unpleasant, gritty bran texture.
- Rehydrate the raisins too, so they’re plump and juicy. Simply soak them in warm water for 10 minutes and dry them well with paper towels.
- Make your own buttermilk by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let the mixture sit for 10 to 15 minutes or until it curdles.
- If your muffin tin is dark, check for doneness 10 to 15 minutes early. Dark baking tins retain more heat than light ones, so they cook baked goods faster.
Make Ahead, Storage, and Freezing Instructions
To Make-Ahead
This is a fantastic make-ahead recipe, as the muffin batter will keep well in the fridge for up to 2 weeks.
Feel free to bake as few or as many muffins as you like. Just scoop and bake!
Pro-tip: if you’ll only bake a few muffins, pour a bit of water into the empty muffin cups to ensure even cooking. It’ll also keep the muffin tin from warping.
To Store
Place the muffins in a loosely covered container and leave them on the countertop for a day.
Don’t shut the lid completely! Let them cool and dry slightly, so they don’t go soggy.
If you want a longer shelf life, place the muffins in an airtight container lined with paper towels. Then refrigerate for 3 to 4 days.
To Freeze
All-bran muffins freeze well, too!
Wrap each muffin tightly with plastic wrap and place them in freezer-safe bags for up to 2 months.
Defrost frozen muffins in the fridge overnight or warm them in the oven or microwave.
More Muffin Recipes You’ll Love
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