Yogurt Bran Muffins

"This is a recipe that I got from my friend, Gail. These are so light and fluffy. Very moist and definitely a keeper. I was wondering what they would taste like with a flavoured yogurt. Inquiry minds want to know......"
 
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photo by Becca A. photo by Becca A.
photo by Becca A.
photo by Becca A. photo by Becca A.
Ready In:
30mins
Ingredients:
11
Serves:
24
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ingredients

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directions

  • Preheat the oven to 350 degrees.
  • Measure the yogurt into a large bowl and mix in baking soda.
  • Set aside.
  • This mixture will expand so it is important to use a large bowl.
  • In a large mixing bowl, beat together the brown sugar, eggs and oil.
  • Add the bran and vanilla.
  • Sift together the flour, baking powder and salt.
  • Add to the sugar mixture alternately with the yogurt.
  • Fold in the berries or raisins (if being added).
  • Pour into muffin tins (spray with a cooking spray or use liners).
  • Bake at 350 degrees for 15-20 minutes.
  • Makes 2 dozen.

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Reviews

  1. I came across this recipe while searching for a way to use up yogurt. Mine was flavoured (pear) and I added dried cranberries. Wow. Best bran muffins ever and really best muffins of any kind.
     
  2. These are so good! I made half a recipe and used raspberry greek yogurt (Chobani) and All Bran cereal. Also added some blueberries. Very moist. My new favorite!!
     
  3. Very tasty, very moist. Nice to have a 24 muffins recipe. Used 1/2 butter, 1/2 oil plus frozen mixed fruit - blueberries, small strawberries, etc.
     
  4. These are a little bit of a nuisance because of the three mixing bowls, but so worth it. I keep coming back to them again and again because they are so light and fluffy. I have tried adding all kinds of things - apples and cinnamon, blueberries, chocolate chips - and it is always great. Very tasty and versatile muffin recipe.
     
  5. I made these this morning, with excellent results. Very light and fluffy. A few tweaks -- I was almost out of oil, so used 1/4 cup oil and 3/4 cup melted butter, I added an extra egg, used fat free greek yogurt, and reduced the brown sugar to 1 cup (they were still plenty sweet for me).
     
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Tweaks

  1. A few tweaks -- I was almost out of oil, so used 1/4 cup oil and 3/4 cup melted butter, I added an extra egg, used fat free greek yogurt, and reduced the brown sugar to 1 cup (they were still plenty sweet for me).
     
  2. I made these this morning with raisins and replaced half of the oil with applesauce and 1/3 of the brown sugar with splenda. They are by far the most light and fluffy bran muffins I have made yet. Next time I shall try substituting some of the flour with whole wheat flour and see how that works. So far, this is the best bran muffin I have had on my quest to find the best bran muffin recipe.
     

RECIPE SUBMITTED BY

<p>I live in rural Canada. &nbsp;I enjoy cooking.</p>
 
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