Sweet & Simple Bran Muffins are the kind of recipe every home baker needs. They are easy to make, wholesome, and taste like comfort in every bite. With the natural goodness of wheat bran, the richness of buttermilk, and a hint of cinnamon, these muffins deliver a soft, tender crumb that feels just right for breakfast or a quick snack.
What makes them especially wonderful is how flexible they are. You can keep them plain for a traditional flavor, or add raisins, walnuts, or even a bit of orange zest for something extra special. Bran muffins have been a beloved bake for generations, known for their hearty texture and natural fiber, making them both nourishing and satisfying.
Bake a batch of Sweet & Simple Bran Muffins, and you’ll have a reliable, delicious option ready for busy mornings, lunchboxes, or cozy weekends at home. They’re proof that sometimes, the simplest recipes are the most memorable.
Recipe Yield: 12 muffins
INGREDIENTS
1 ½ cups wheat bran
1 cup buttermilk
½ cup whole milk
½ cup unsalted butter, melted and cooled
½ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp cinnamon
½ tsp salt
½ cup raisins (optional)
¼ cup chopped walnuts (optional)
INSTRUCTIONS
1. Soak the bran:
In a medium bowl, combine wheat bran, buttermilk, and whole milk. Stir well and let it sit for 10 minutes until softened.
2. Preheat the oven:
Set oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with butter.
3. Mix wet ingredients:
In a large bowl, whisk melted butter, brown sugar, eggs, and vanilla until smooth and slightly frothy.
4. Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
5. Bring everything together:
Stir soaked bran mixture into the butter mixture. Gently fold in the dry ingredients until just combined. Do not overmix.
6. Add extras:
If desired, fold in raisins and walnuts for extra flavor and texture.
7. Bake:
Divide batter evenly into the prepared muffin tin, filling each about ¾ full. Bake 18–20 minutes, until a toothpick comes out clean.
8. Cool and serve:
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Helpful Tips to Perfect This Recipe
- Don’t Skip the Soak: Letting the bran sit in buttermilk softens it, ensuring your muffins turn out moist and tender instead of dry.
- Mix Gently: Overmixing the batter can create dense muffins. Stir only until ingredients are combined.
- Flavor Boost: Try adding orange zest, chopped dates, or a sprinkle of oats on top before baking for extra depth and appeal.
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