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The Most Nutritious AND Moist Bran Muffins

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Bran muffins are a great way to add fibre to your diet, but many homemade muffins can be very dry. This recipe is both moist and nutritious.

The secret to creating a moist muffin is the ensure the ratio of flour to bran is 1:1. The flavour in this recipe which I adapted from Cooks Illustrated has been enhanced by including vanilla, warm spices, and molasses.

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The Most Nutritious AND Moist Bran Muffins

These muffins give you that heart healthy kick while being moist and flavourful.
Course Breakfast, Brunch
Cuisine American, English
Keyword bran muffins, heart healthy
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Adapted from Cooks Illustrated

Equipment

Ingredients

  • 1 ¼ cups unbleached all-purpose flour
  • ¼ cup whole-wheat flour
  • 1 ¼ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • ½ tsp. fresh grated nutmeg
  • 1/2 cup unsalted butter softened
  • ½ cup dark brown sugar packed
  • 2 large eggs
  • 1 tbsp. vanilla extract
  • 1 tbsp. molasses
  • 1 1/2 cup buttermilk
  • 1 ½ cups wheat bran
  • 1 cup raisins

Instructions

  • Adjust oven rack to lower middle position and heat oven to 375 degrees.
  • Prepare a 12 (1/2 cup) or 6 (1 cup) muffin tins with paper or silicon cups. Alternatively you can lightly grease with butter.
  • Mix flour through nutmeg in medium bowl; set aside.
    Beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer.
  • Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla and molasses until thoroughly combined and creamy, about 1 minute longer.
  • Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.
  • Divide batter evenly among molds using spoon or ice cream scoop. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes.
  • Set on a wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Notes

*you can make your own buttermilk by adding a splash of lemon juice or vinegar to your measured milk and let it sit for 5 minutes until the milk curdles. 

 

 


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