Bran muffins. With lots of raisins. So last century, right? Not at all. These are fabulous, nutritious, loaded with fiber, easy to make, delicious and super moist muffins. Make them ahead and freeze so you have something ready in minutes for hectic mornings!
For most of you, it's back to school, the end of summer, the let's-get-organized time of year when lazy days are no longer an option. Were 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 get to have an actual breakfast.
And this is an exceptional raisin bran muffin recipe. Take note.
What is wheat bran?
It's the outer layer or shell of the grain, in this case, the wheat kernel.
It's stripped from it during the milling process when they make flour, for example, so it ends up being a byproduct of flour milling.
Wheat bran is a source of dietary fiber, and some claim it has weight loss properties. Refer to medical and nutritional pages for more info.
It looks like dull, light brown flakes that take up space and usually comes in large bags that don't weigh much.
So look for smaller bags unless you plan on making many batches of these breakfast muffins or other recipes containing this ingredient.
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 try them, finally. I bought her books 20 years ago, but somehow I got sidetracked with other, more modern recipes as we food bloggers usually do.
Ingredient list
- 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. 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.
- Flours: this recipe uses whole wheat flour in addition to all-purpose flour. I am partial to superfine flour, which is similar in texture to white flour. We already have the bran to give it texture.
- Oil: you can use any type you like, from coconut oil to sunflower, even olive oil if you want to try something different.
- Buttermilk: it makes the muffins tender and counteracts the sweetness. What if you don't have buttermilk? You can buy buttermilk powder and prepare it as needed. Or make homemade buttermilk that is super easy (see Notes in the recipe card).
- Orange: it's the flavoring of these muffins as 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; 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 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.
Combine the bran with the buttermilk first in a large bowl. It will moisten it a bit but look very dry.
Add raisins with the leftover liquid, the vanilla and the orange zest.
Add the wet ingredients and mix well before adding the dry ingredients.
The final batter is thick and wet. Scoop it in the muffin liners, dividing evenly.
Baking bran muffins
These muffins don't rise much or have domed tops.
So bake until the tops are dry and a cake tester or toothpick comes out clean. This is a dark batter, so it'll be hard to tell if they're turning golden brown.
Don't overbake, or they'll start to dry out.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at 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 vanilla extract which will give it a sweeter all-around flavor. Spices, like ground cinnamon or a spice mix. You can 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.
Related recipes you might like:
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PrintBran Muffins with Raisins
Bran muffins. With lots of raisins. So last century, right? Not at all. These are fabulous, nutritious, loaded with fiber, easy to make, delicious and super moist muffins. Make them ahead and freeze so you have something ready in minutes for hectic mornings!
- Total Time: 50 minutes
- Yield: 12 muffins
Ingredients
- 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
Instructions
- Preheat oven at 325ºF / 170ºC
- Have ready 12 muffin cups with paper liners.
- 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.
- Process the raisins, as smooth or a bit chunky, whatever you like. You can skip this step.
- 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.
- In a large bowl mix buttermilk with the ½ cup remaining water, the toasted bran, raisins, orange zest and sugar. Mix well.
- Add coconut oil, egg, egg white and mix everything.
- 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.
- Divide between muffin cups and bake for about 25 minutes, until a tester comes out dry. They don’t raise much.
- Let cook on a wire rack.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at 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.
Oil: I use coconut oil, which is not in the original recipe. It makes them so moist and light at the same time. I will never go back to regular vegetable oil for these bran muffins. Alternatively, I use 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 for texture. You can also use only white flour (all-purpose flour); the total amount will be ¾ cup.
Storing: they keep well for 2 days at room temperature, always covered in plastic wrap, a bag, or an airtight container. After that, I like to refrigerate or freeze them, always well wrapped to prevent drying out.
Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 204
- Sugar: 13.6 g
- Sodium: 228.3 mg
- Fat: 10.3 g
- Carbohydrates: 28.6 g
- Fiber: 5.1 g
- Protein: 3.9 g
- Cholesterol: 16.6 mg
Daniela says
All your in process shots make following this muffin recipe so easy! Thanks so much for sharing :).
Amy says
Raisin Bran was one of my favorite cereals as a kid. I LOVE how I can turn a childhood favorite into a sophisticated and delicious muffin! I cannot wait to give this recipe a try!
Jessica (Swanky Recipes) says
This looks delicious and I can smell it from here! I never knew to toast wheat bran before but I bet it adds more of a nutty flavor that sounds perfect with these muffins.
lauren says
I freaking love bran muffins. I always have, even as a kid. My memere would serve my bran cereal with raisins and its always been my favorite. These muffins are a delicious breakfast!
Kate says
I actually really love bran muffins but I haven't had one in sooo long! You don't see them in stores as much anymore. This post is making me feel nostalgic! I will definitely have to make these 🙂
Colleen says
I for, one, never stopped making muffins for breakfast, and raisin bran muffins are the BEST! These look awesome.
Cathleen @ A Taste of Madness says
I love a good raisin bran muffin. This would be perfect as a quick grab and go breakfast!!
Denise says
This doesn't look like a bran muffin from my youth! Yours looks moist and much more flavorful!
Natalie says
These muffins look so delicious and perfect for a healthy breakfast or snack ♥
Sarah | Wandercooks says
Curious to see if I can get wheat bran at our local supermarket, this looks delish! I'd love to be able to make these for a quick breakfast.
Sara Welch says
I am going to start my day off right with these muffins tomorrow! Look so hearty and delicious! Yum!
Veena Azmanov says
Love the color and texture of these muffins. Sounds healthier and yum.
Sara says
These look incredible for breakfast or an afternoon pick me up! I am going to bake these to share with my ladies group on Thursday.
Easyfoodsmith says
May be some consider it last century but I am on the same page as you. I am in love with its rustic look and texture...it is gorgeous.
Angie@angiesrecipes.blogspot.com says
These muffins look incredible! Love its rustic look.
Sonia says
This sounds perfect for morning breakfast when you are in a rush! Can't wait to bake them. Yum!
Traci says
This is the perfect recipe for my healthy breakfast meal prep! Easy, delicious, and packed with fiber. Thanks for sharing!
Dannii says
We were looking for some muffins to make this weekend. I will have to give these a try.
Mahy says
Muffins are never last century - muffins are the future! If there are muffins on thekitchen table, everything is going to be OK! 🙂 Really love the texture of these!
Kelly Anthony says
I'm glad I'm not the only one who likes bran muffins! I have never toasted or soaked my bran before but that is such a great idea!