classic bran muffins

Grandma&#39;s classic bran muffins are a quick breakfast or snack, and a perfect companion for a hot cup of coffee or tea.

The Best Bran Muffin Recipe

¼ cups All-Bran Original cereal, (divided)

all-purpose flour

baking soda

salt

sour cream, (at room temperature)

vegetable oil

eggs, (at room temperature)

⅔ cup packed light brown sugar

molasses

vanilla extract

raisins, dried cranberries, or dried cherries

Adjust an oven rack to the middle position. Preheat oven to 400°F.

Take about half of the All Bran cereal, place it in a food processor, and process until finely ground. Alternatively, you can place half of the cereal in a large Ziploc bag, and use a rolling pin or meat mallet to crush the cereal into fine crumbs. Set aside.

In a large bowl, whisk together the flour, baking soda, and salt.

In a separate bowl, whisk together the sour cream, oil, eggs, brown sugar, molasses, and vanilla extract.

Stir in the crushed cereal and the remaining whole cereal. Let the mixture sit until the cereal is evenly moistened, about 5 minutes.

Add the wet ingredients to the dry ingredients. Stir just until combined; do not over-mix. Gently fold in the raisins, cranberries, or cherries.

Divide the batter into greased or paper-lined standard muffin cups, filling each cup to the top.

Bake for 16-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool muffins in the pan for about 5 minutes, and then transfer to a wire cooling rack.

This bran muffin recipe is a wholesome classic that’s anything but boring! The muffins are soft, moist, and hearty, with a lightly sweet flavor and a tender crumb throughout.

Moist Bran Muffin Recipe

wheat bran

whole wheat flour (also called wholemeal flour)

tsps baking powder

½ tsp baking soda

1½ tsps ground cinnamon

light brown sugar

tbsps blackstrap molasses

egg (room temperature)

applesauce

milk (room temperature)

raisins (optional (see note 3))

Preheat your oven to 425°F (220°C) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.

In a medium bowl, sift together the wheat bran, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine and set aside.

In a large bowl, whisk together the light brown sugar, blackstrap molasses, egg, applesauce, vegetable oil, and milk until well combined.

Add the dry ingredients to the wet ingredients and gently fold until just combined (do not overmix).

If using, gently fold through the raisins until just combined. Do not overmix.

Divide the batter evenly between the muffin liners.

Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (180°C) and bake for a further 8–10 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.

Allow the muffins to cool in the tray for 15 minutes before transferring to a wire rack to cool completely. Enjoy!

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The Best Bran Muffin Recipe

Moist Bran Muffin Recipe

Top 2 classic bran muffins recipes from across the web

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The Best Bran Muffin Recipe

Moist Bran Muffin Recipe

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