Bran Muffins

Bran Muffins

12 servings
There's something incredibly comforting about a bran muffin. The flavor is wholesome and sturdy; just sweet enough to be a treat. For a portable breakfast, they're hard to beat. This recipe can be made up and held in the refrigerator, unbaked, for up to a week. You can scoop as many (or few) muffins as you need, so you'll always have a fresh, warm muffin when you want it. Please note that this batter needs to be made a day in advance, so the bran can soften and the batter thicken.

Ingredients

  • water

    boiling

    ½ c
  • bran cereal

    not flakes, preferably a wheat bran

    ½ c
  • vegetable oil
    ⅓ c
  • egg
    1 large
  • king arthur unbleached all-purpose flour
    1 ¼ c
  • granulated sugar
    ½ c
  • baking soda
    1 tsp
  • baking powder
    1 tsp
  • table salt
    ½ tsp
  • raisins
    ¾ c
  • buttermilk
    1 ¼ c
  • light brown sugar or dark brown sugar

    packed

    ¼ c
  • bran cereal

    not flakes

    1 ½ c

Directions

  1. 1

    In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.

  2. 2

    While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.

  3. 3

    In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.

  4. 4

    When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.

  5. 5

    Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.

  6. 6

    Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.

  7. 7

    Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Bran Muffins

Bran Muffins

4.9(171)765 min12 servings230 cal

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Ratings & Reviews

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Based on 171 ratings

kingarthurbaking.com
4.9(171 reviews)
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About this Recipe

Imagine waking up to the comforting aroma of freshly baked muffins, ready in moments. These wholesome bran muffins offer a perfect start to your day, packed with robust flavor and satisfying texture, proving that a hearty breakfast can also be a treat.

What sets this recipe apart is its ingenious make-ahead batter. The method requires the batter to rest in the refrigerator overnight, allowing the bran to fully soften and the mixture to thicken. This crucial step prevents dry muffins and ensures a moist, tender crumb in every bite. It also means you can scoop and bake just a few muffins at a time, ensuring you always have a fresh, warm indulgence whenever the craving strikes.

Expect a muffin that is both sturdy and substantial, with a wholesome character that's perfectly balanced by just the right amount of sweetness. The inclusion of raisins adds delightful pockets of chewy, fruity sweetness, complementing the earthy notes of the bran beautifully. While there's an overnight wait for the batter to develop, the hands-on prep for these muffins is wonderfully quick, leading to a truly rewarding and convenient breakfast experience.

For a different flavor profile, you could easily swap the raisins for other dried fruits like chopped dates or cranberries. When selecting your bran cereal, remember to use a true wheat bran rather than flakes, as this is key for achieving the intended texture. You can also choose between light or dark brown sugar for a subtle variation in molasses notes and depth of flavor.

These bran muffins are an excellent choice for a portable breakfast on busy mornings or a welcoming addition to any weekend brunch. They pair wonderfully with a hot cup of coffee or your favorite tea.

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