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A pie tin with homemade bran muffins next to a glass honey jar and green cactus.

Bran Muffins

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5 from 26 reviews

Description

These are the best bran muffins. They’re delicious, comforting and super satisfying. Enjoy them warm with a pat of butter and a drizzle of honey. Make a fresh batch of all bran muffins in 30 minutes!

Ingredients

Units Scale
  • 3 large eggs, room temperature
  • 1 3/4 cups low-fat milk
  • 2 1/2 teaspoons vanilla extract
  • 2 cups Kellogg’s All-Bran cereal (not flakes)
  • 1/4 cup molasses
  • 1/2 cup butter, melted and cooled
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 2/3 cup raisins

Instructions

RECIPE PREP: Preheat oven to 375°F. Spray 18 wells of 2 non-stick muffin pans with cooking spray. Or line 18 wells with cupcake wrappers.

  1. In a large mixing bowl, whisk the eggs. Add the milk and vanilla. Whisk to combine. Add the All-Bran cereal to the wet ingredients. Stir to cover the cereal with liquid. Let it soak for 3 minutes to soften it up. Add melted butter and molasses to the bowl. Mix well.
  2. Add dry ingredients to a medium bowl. Mix to combine. Add dry ingredients to wet ingredients. MIX BRIEFLY: Stir just until the dry ingredients are incorporated into the wet. To avoid a tough texture, do not over-mix. Fold raisins into the batter.
  3. With an extra-large cookie scoop or spoon, fill the wells of prepared muffin pans with batter.
  4. Bake the bran muffins for 15-17 minutes. Check for doneness with a cake tester or toothpick. Insert it in the center of 2 to 3 muffins. If it comes out clean, they’re done.
  5. Allow the muffins to cool in the pan for 10 to 12 minutes. Carefully remove them from the pan. Transfer to a cooling rack.

Equipment

Notes

 

Can the batter be made in advance? Yes. The batter can be stored in an airtight container and refrigerated for up to 1 week. Bake a small batch of muffins every few days. There’s nothing like eating a freshly-baked muffin with butter and honey.

How long will these muffins stay fresh? Baked and cooled muffins will last for up to 4 days when refrigerated in a sealed container (or a zip-top bag with the air pressed out) with a paper towel laid directly on top of the muffins to prevent them from becoming soggy.

Can I freeze the muffins? Yes, they freeze very well! Make a double batch and freeze half.

  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Find it online: https://www.confettiandbliss.com/bran-muffins/