Why You’ll Love This Recipe

These muffins are light, moist, and naturally sweetened, making them a satisfying alternative to store-bought breakfast pastries. The combination of wheat bran and buttermilk ensures a tender crumb while adding fiber and nutrients. Quick to prepare and versatile, bran muffins can be enjoyed warm, toasted, or even frozen for later.

Ingredients

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup canola oil (or vegetable oil)
1 large egg
⅔ cup dark brown sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup raisins or other chopped dried fruit (optional)

Directions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease.
In a medium bowl, combine wheat bran and buttermilk. Let sit for 5 minutes to soften.
In a large mixing bowl, beat the egg, brown sugar, oil, and vanilla extract until smooth.
Stir in the bran mixture until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
If using, fold in raisins or other dried fruit.
Divide batter evenly into the prepared muffin tin.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 10–12 muffins
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes

Variations

Nutty Bran Muffins: Add ½ cup chopped walnuts or pecans for crunch.
Spiced: Mix in 1 teaspoon cinnamon or pumpkin pie spice for extra warmth.
Fruit Swap: Replace raisins with chopped dates, dried cranberries, or blueberries.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Sweet Topping: Sprinkle with coarse sugar before baking for a lightly crunchy top.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat in a microwave for 15–20 seconds or in a 350°F (175°C) oven for 5–7 minutes to refresh.

FAQs

Can I make these muffins vegan?

Yes, substitute the egg with a flax or chia egg and use plant-based milk instead of buttermilk.

Can I use regular milk?

Yes, but add 1 teaspoon lemon juice or vinegar to 1 cup milk to mimic buttermilk acidity.

Can I add other grains?

Yes, rolled oats or ground flaxseed can be added for extra fiber.

How do I keep them moist?

Don’t overmix the batter, and store in an airtight container once cooled.

Are these suitable for kids’ lunchboxes?

Absolutely, they’re sweet, tender, and a healthy snack option.

Conclusion

Bran muffins are a classic, nutritious, and delicious baked good that combine wholesome ingredients with ease of preparation. Perfect for breakfast, snack time, or even a light dessert, these muffins are versatile, flavorful, and fiber-rich. With options for mix-ins and variations, they’re a crowd-pleasing favorite for the whole family.