Bran muffins are hearty and delicious, packed with fiber and sweetness, making them a quick and easy option for breakfast or a snack!
Recipe Overview
These hearty bran muffins are adapted from a vintage recipe making this the perfect classic! It's a wholesome treat that's easy to make and perfect for breakfast or a snack. Packed with fiber from wheat bran, they’re both satisfying, filling and delicious.
Recipe Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 2 cups wheat bran
- ⅓ cup unsalted butter - softened
- ½ cup sugar
- 1 egg
- 2 cups buttermilk
Equipment Needed
- Electric Hand Mixer – I use this ultra-power speed one
- Measuring spoons and cups – this magnetic set sticks together in the drawer to keep things organized.
- Mixing bowls
- Spatula
- Measuring cups - this is a magnetic set that sticks together in the drawer to keep things more organized.
How To Make Bran Muffins
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 400°F and spray the muffin tins with cooking spray or line them with paper liners.
STEP 2: In a medium bowl, sift together 1 cup all-purpose flour, 2 tsp baking powder, 1 tsp salt, and ½ tsp baking soda.
STEP 3: Add in 2 cups wheat bran and mix together.
STEP 4: In a separate large bowl, cream together ⅓ cup softened unsalted butter and ½ cup granulated sugar using a hand mixer. Add in 1 egg and mix until fully combined.
STEP 5: Mix half of the dry ingredients into the wet mixture until just combined. Then add in 1 cup buttermilk and mix again.
STEP 6: Repeat with the remaining dry ingredients and the final cup of buttermilk, mixing only until everything is just combined.
STEP 7: Divide the batter into the muffin tins and bake in the preheated oven for 20 minutes or until a toothpick comes out clean when poked through the center. Once done, let them cool for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to tough muffins.
- Use a cookie scoop to transfer batter to the muffin pan. This helps to divide it evenly and keeps your hands mess free.
- These hearty muffins are packed with fiber and perfect for breakfast because they’re so filling. If you're after a light and fluffy muffin texture, this recipe may not be for you.
How To Store Leftovers
- Refrigerate – Store muffins in an airtight container or plastic bag in the fridge for up to 5 days.
- To Freeze – Once completely cooled, pop the muffins into a good-quality freezer bag, seal tightly, and remove as much air as possible. They’ll keep in the freezer for up to 3 months if sealed well.
- To Reheat – Just wrap a muffin in a paper towel and heat it in the microwave for about 30 seconds, or until warmed through.
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Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 2 cups wheat bran
- ⅓ cup unsalted butter - softened
- ½ cup sugar
- 1 egg
- 2 cups buttermilk
Instructions
- Preheat the oven to 400°F and spray the muffin tins with cooking spray or line them with paper liners.
- In a medium bowl, sift together 1 cup all-purpose flour, 2 tsp baking powder, 1 tsp salt, and ½ tsp baking soda.
- Add in 2 cups wheat bran and mix together.
- In a separate large bowl, cream together ⅓ cup softened unsalted butter and ½ cup granulated sugar using a hand mixer. Add in 1 egg and mix until fully combined.
- Mix half of the dry ingredients into the wet mixture until just combined. Then add in 1 cup buttermilk and mix again.
- Repeat with the remaining dry ingredients and the final cup of buttermilk, mixing only until everything is just combined.
- Divide the batter into the muffin tins and bake in the preheated oven for 20 minutes. Once done, let them cool for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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