Best Bran Muffins
photo by juliadjulie
- Ready In:
- 38mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 1⁄2 cups all-bran cereal (this will NOT work using Bran Buds cereal)
- 1 cup buttermilk (low-fat is okay)
- 1⁄3 cup vegetable oil (or melted butter)
- 1 large egg, beaten
- 3⁄4 cup brown sugar, packed (reduce sugar for a a less sweeter muffin)
- 2 teaspoons maple extract or 2 teaspoons use vanilla extract
- 1⁄2 cup all-purpose white flour
- 1⁄2 cup whole wheat flour (even better use 1 cup whole wheat flour)
- 1 1⁄4 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon (can use 1 teaspoon)
- 1⁄4 teaspoon ground nutmeg
- 1 cup raisins (or can use chopped dates)
directions
- Preheat oven to 350°F.
- Line 12 regular-size muffin tins with paper liners (or 7 jumbo muffin tins).
- In a medium bowl mix together the All-Bran cereal with buttermilk; let sit for about 10-12 minutes stirring once.
- In another bowl whisk together the oil, egg, brown sugar and vanilla until well blended, then add to the buttermilk mixture; mix to combine with a wooden spoon.
- In another bowl mix together flour, baking powder, baking soda, salt and cinnamon and nutmeg; add to the wet mixture and mix JUST until blended using a wooden spoon or a small spatula (a few small lumps in the mixture are okay!).
- Fold in raisins or dates.
- Divide the batter evenly between the 12 muffin tins.
- Bake for about 18-22 minutes, or until the muffins test done (if using jumbo muffin tins increase baking time).
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Reviews
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These muffins are AWESOME! I have always had homemade bran muffins served to me that were dry and blah and, because of that, I have shyed away from trying to make them myself. However, these are totally moist and full of flavor! I used half applesauce and half oil, used 3/4 c. brown sugar, omitted the raisins (family preference), used vanilla extract, used 1 c. all-purpose flour, and 1 tsp. cinnamon. Oh, I also put 1 Tablespoon of lemon juice into 1 c. milk, because I didn't have any buttermilk. I got 15 muffins (I didn't fill some of the cups as much as I probably could have), and they were baked perfectly in 18 minutes for me. This recipe is a keeper. Thank you, Kittencal!
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5 stars for sure, for taste, texture, and ease of preparation. I love these! By the time the all bran and buttermilk have rested for 10 minutes the oven is hot and the other ingredients are ready to go. I used all canola oil, vanilla extract, the half cup of whole wheat flour, and blueberries instead of raisins. Delicious muffins!
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These muffins were sooo tasty and soft. I expected bran muffins to be sort of hard and grainy, but not at all. My two little boys devoured them like cupcakes!! They are so delicious that I am baking a batch for the girls at work! I used 5 small boxes of raisins and the amount was perfect. Thanks so much for a such a great recipe! I will be making a few more batches before the week is through :0)
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Tweaks
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Really nice bran muffin!<br/><br/>I substituted 2 tablespoons of the oil with prune baby food to reduce the fat a bit. They were oh, so perfectly moist. I reduced the sugar to only 1/2 cup, and it was still plenty sweet. Thanks for another great recipe, Kittencal!<br/><br/>Update: I made them a second time, but without the nutmeg and cinnamon and they were still outstanding. I added 1/2 cup pecans and 1/2 cup raisins. A real keeper recipe that's easily adaptable to suit your taste! Thanks again.
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I just made these. They are probably the best bran muffins I've had! I made a half recipe, in a mini muffin tin so my toddler could enjoy them too. I substituted the wheat flours for spelt flour, and used natural unprocessed organic sugar instead of brown sugar. I whipped up the eggs with the sugar, I like doing that as I find the batter turns out extra fluffy that way (and it did). I used organic milk with a splash of apple cider vinegar instead of buttermilk, and Natures Path bran buds cereal instead of regular All-Bran. But despite my substitutions, I'm sure this recipe would turn out amazing the original way too. I baked for 15-18 minutes cause of the mini size. Yum yum!! I just ate four and am going for one more...
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5 stars for sure, for taste, texture, and ease of preparation. I love these! By the time the all bran and buttermilk have rested for 10 minutes the oven is hot and the other ingredients are ready to go. I used all canola oil, vanilla extract, the half cup of whole wheat flour, and blueberries instead of raisins. Delicious muffins!