Raisin Bran Muffins

Bran muffins. With lots of raisins. So last century, right? Wrong! These are fabulous, nutritious, loaded with fiber, easy to make, delicious and super moist. Make them ahead and freeze so you have something ready in minutes for hectic mornings!

For most of you it's back to school, end of summer, the let's-get-organized time of year when lazy days are no longer an option. Where they ever really?

Anyway, let's talk about this great recipe for raisin bran muffins.

They are great for grabbing breakfast on the go because they last for about 2 days at room temperature and can also be frozen. Or for those, like me, who don't eat much in the morning. I keep them frozen and reheat them briefly while the coffee is ready, and boom, I'm having an actual breakfast.

Back when bran muffins were the thing to eat for a healthy breakfast - hello 80's and 90's - this recipe appeared as one of the best.

Being a supreme fan of Nancy Silverton - bread baker and pastry chef extraordinaire - I wonder what took me so long to finally try them. I bought her books 20 years ago, but somehow I got sidetracked with other, more modern, recipes as we food bloggers usually do.

Ingredients

• Wheat bran: not to be mistaken with oat bran. Wheat bran flakes come in different levels of coarseness, and I the very or medium one (image below). It gives the muffins the texture which I find to be essential.
• Raisins: I use dark or light raisins, and sometimes add cranberries if I have some lying around.
• Brown sugar: light or dark brown sugar, they all work.
• Flours: besides all-purpose flour, whole wheat flour is used in this recipe. I am partial to superfine which is similar in texture to white flour. We already have the bran to give texture.
• Oil: you can use any type you like, from coconut oil to sunflower, even olive oil if you feel like trying something different.
• Buttermilk: if you can't buy buttermilk it's easy to make it at home. Simply add a tablespoon of lemon juice or white vinegar to a 1 cup measuring cup and add milk to fill it. It will curdle and that's fine.
• Orange: it's the flavoring of these muffins and it pairs amazingly well with the rest of the ingredients.
• Eggs: fresh, large.

How to make bran muffins

They have three easy steps: the bran mixture, the raisins, and the final muffin batter.

Don't be intimidated by the different components as they are super easy to prepare. They add so much to the final moist muffin (the perfect breakfast muffin as I call them sometimes) that it's very much worth taking the time.

• Toast the bran and let cool before using. Be careful and watch it like a hawk because it burns in a minute! This step adds a lot of flavor to the muffin, but I have made them many times without toasting the bran because I didn't have time. They are amazing too.
• Boil the raisins with the water until almost evaporated. You can process it to a paste, or not. I don't because I like to have the pieces of raisin when I bite.
• Mix the bran with the buttermilk first in a large bowl (image 1, below). It will moisten it a bit and it will be good for the end result.
• Add raisins with the leftover liquid, the vanilla and the orange zest (image 2).
• Next comes the egg, the last of the wet ingredients (images 3 and 4).
• Add the dry ingredients and mix just until combined. Don't beat, just mix until incorporated (images 5 and 6).

• Scoop or spoon batter by tablespoons (2 in my case for each muffin tin or muffin cup) onto paper liners or directly in a sprayed or buttered muffin tins or pan (image 7).
• Bake until dry and tester comes out clean. Don't overbake or they'll start to dry. They don't rise much or have domed tops (image 8).

Top tips

• Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Wheat bran: not to be mistaken with oat bran. Wheat bran comes in flakes with different levels of coarseness, so choose a medium one. It gives the muffins the texture which I find to be essential.
• Raisins: I use dark or light raisins, and sometimes add cranberries if I have some lying around. Make sure they are seeded.
• Oil: I use coconut oil, which is not in the original recipe. It really makes them so moist and light at the same time. I will never go back to a regular vegetalble oil for these bran muffins. Alternatively, I use a light olive oil. Yes, olive oil. It is fantastic, but I use it a lot in baking so I'm used to it.
• Flours: besides all-purpose flour, whole wheat flour is used in this recipe. For a better result you have to use superfine which is similar in texture to white flour. We already have the bran to give texture. You can also use only white flour (all purpose flour) and the total amount will be ¾ cup.
• Flavorings: you can add some vanilla extract which will give it a sweeter all-around flavor. Also spices, like ground cinnamon can be added. You can also omit the orange zest though I think it gives it a good bitterness to counterbalance the sweetness of the raisins.
• Storing: they keep well for 2 days at room temperature, always covered in plastic wrap or a bag or in an airtight container. After that I like to refrigerate or freeze them, always well wrapped to prevent drying out.

And this is an exceptional raisin bran muffin recipe. Take note.

Related recipes you might like:

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Raisin Bran Muffins

★★★★★ 4.9 from 19 reviews

• Author: Paula Montenegro
• Prep Time: 25
• Cook Time: 25
• Total Time: 50 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

Bran muffins. With lots of raisins. So last century, right? Wrong! These are fabulous, nutritious, loaded with fiber, easy to make, delicious and super moist. Make them ahead and freeze them so you have something ready in minutes for hectic mornings!

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (100g) wheat bran
• 1 cup (120g) raisins, no seeds
• 1 ½ cups water
• ½ cup buttermilk
• Zest of 1 orange
• ½ cup brown sugar
• ½ cup coconut oil (or another oil, like sunflower, canola, light olive oil)
• 1 egg, room temperature
• 1 egg white, room temperature
• ½ cup all purpose flour
• ¼ cup fine whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

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Instructions

1. Preheat oven at 325ºF / 170ºC
2. Have ready 12 muffin cups with paper liners.
3. In a small saucepan bring to a boil the raisins and 1 cup of the water. Let it boil very slowly for about 15 minutes, until there is almost no water left.
4. Process the raisins, as smooth or a bit chunky, whatever you like. You can skip this step.
5. Toast the wheat bran for about 5 minutes in the oven, careful not to burn. Move it around so it toasts evenly. Careful it burns quickly if you don’t watch it, much like coconut.
6. In a large bowl mix buttermilk with the ½ cup remaining water, the toasted bran, raisins, orange zest and sugar. Mix well.
7. Add coconut oil, egg, egg white and mix everything.
8. Add both flours, baking powder, soda and salt (I sift them directly over the oil mixture) and mix quickly and only until no dry streaks remain. Do not overmix.
9. Divide between muffin cups and bake for about 25 minutes, until a tester comes out dry. They don’t raise much.
10. Let cook on a wire rack.

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Notes

• Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Wheat bran: not to be mistaken with oat bran. Wheat bran comes in flakes with different levels of coarseness, so choose a medium one. It gives the muffins the texture which I find to be essential.
• Raisins: I use dark or light raisins, and sometimes add cranberries if I have some lying around. Make sure they are seeded.
• Oil: I use coconut oil, which is not in the original recipe. It really makes them so moist and light at the same time. I will never go back to regular oil for these bran muffins. Alternatively, I use a light olive oil. Yes, olive oil. It is fantastic, but I use it a lot in baking so I'm used to it.
• Flours: besides all-purpose flour, whole wheat flour is used in this recipe. For a better result you have to use superfine which is similar in texture to white flour. We already have the bran to give texture. You can also use only white flour (all purpose flour) and the total amount will be ¾ cup.
• Flavorings: you can add some vanilla extract which will give it a sweeter all-around flavor. Also spices, like ground cinnamon can be added. You can also omit the orange zest 
• Storing: they keep well for 2 days at room temperature, always covered in plastic wrap or a bag or in an airtight container. After that I like to refrigerate or freeze them, always well wrapped to prevent drying out.

Nutrition

• Serving Size: 1/12
• Calories: 204
• Sugar: 13.6 g
• Sodium: 228.3 mg
• Fat: 10.3 g
• Carbohydrates: 28.6 g
• Protein: 3.9 g
• Cholesterol: 16.6 mg

Keywords: raisin bran muffins

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones here, with simple ingredients + easy-to-follow instructions.

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