Bran Muffins

Delicious Bran Muffins: From Bland to Bold

I always run into bran muffins while traveling. They’re usually the only muffin flavor left when I’m dashing through the train station or airport at odd hours. Ever hopeful, I quickly purchase one, only to regret it as soon as I take a bite.

Let’s face it: many people would never notice if you swapped “bran” for “bland” when naming these muffins. But bran muffins don’t have to be dense and tasteless! In fact, they can be malty, nutty, and sweet, like a honey graham cracker—moist, fluffy, and worth savoring.

This recipe turns traditional bran muffins into a flavorful, satisfying breakfast or snack you’ll look forward to. With tangy buttermilk, your choice of applesauce or mashed banana, floral honey, and rich butter, each ingredient serves double duty for both flavor and function. Follow the tips below to transform your bran muffins into something extraordinary!

The Trick for Stellar Bran Muffins

The key to a great bran muffin lies in one simple step: toasting the wheat bran. Toasting intensifies the flavor, bringing out nutty, caramelized notes. Think of it like toasting nuts or making brown butter—it adds depth to the otherwise simple muffin.

I first saw this technique in a Nancy Silverton recipe, and I’ve never looked back. Toast the bran right before making your batter for the best flavor, but you can also do it up to a day ahead. Store the toasted bran in an airtight container in the fridge if you’re prepping in advance. Skipping this step is technically okay, but once you try it, you’ll see why it’s worth the extra effort.

Freshness Matters: Choosing Your Ingredients

1. Use fresh wheat bran: Wheat bran can go stale or rancid after a month. For best results, store it in the fridge.
2. High-quality whole wheat flour: I recommend King Arthur White Whole Wheat Flour or Bob’s Red Mill Whole Grain Ivory Wheat Flour. These flours provide the benefits of whole wheat without drying out the muffins.

Baking Tips for Bran Muffins

• Fill every other cavity in your muffin tin: This gives the muffins room to expand without sticking to one another, ensuring even baking.
• Measure your ingredients carefully: Over-measuring flour or bran can make muffins dense.

Fun Mix-Ins for Bran Muffins

Want to add a personal twist? You can mix in extras for added flavor and texture. Aim for ½ to 1 cup of mix-ins per batch. Here are some ideas:

• Toasted nuts: Chopped walnuts or pecans are classic, or try sprinkling sliced almonds on top.
• Seeds: Pumpkin or sunflower seeds are a great option.
• Dried fruits: Raisins, chopped dates, or dried cranberries add a sweet-tart contrast. Larger fruits like apricots or figs should be chopped into bite-sized pieces.

Vegan Bran Muffins: Easy Substitutions

You can easily make these muffins vegan by swapping a few ingredients. While the muffins may be slightly denser, they’ll still be packed with flavor. Here’s how:

• Sweetener: Use maple syrup or molasses instead of honey.
• Buttermilk: Replace with plant-based milk and add 1 tablespoon of apple cider vinegar.
• Butter: Use melted coconut oil or vegetable oil.
• Eggs: Use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). Prepare the flax eggs while toasting the bran to give them time to thicken.

How to Store and Freeze Bran Muffins

These muffins are great to have on hand for busy mornings or snack time. Here’s how to store them:

• Room temperature: Store muffins in an airtight container for up to three days.
• Freezing: To freeze, arrange the cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. Defrost on the counter or heat in the microwave for 30 seconds.

Bran Muffin Recipe

Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Yield: 12 muffins

Ingredients

• 1 cup (60g) wheat bran
• 1 ½ cups (180g) white whole wheat flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• ½ tsp ground cinnamon
• ⅓ cup (77g) light brown sugar
• ⅓ cup (113g) honey
• ⅓ cup (70g) unsalted butter, melted
• 2 large eggs, room temperature
• ¾ cup unsweetened applesauce (140g) or mashed ripe banana (170g)
• ¾ cup (180ml) buttermilk
• 1 tsp vanilla extract

Method

1. Preheat the oven to 350°F.
2. Toast the wheat bran: Spread the wheat bran on a baking sheet and toast for 8-10 minutes, stirring halfway through. Let it cool slightly while preparing the batter.
3. Prepare the muffin pan: Increase oven temperature to 425°F. Lightly spray the tops of 2 muffin pans and line every other cavity with paper liners.
4. Mix dry ingredients: In a bowl, whisk together the toasted wheat bran, flour, baking powder, baking soda, salt, and cinnamon.
5. Mix wet ingredients: In a large bowl, whisk together brown sugar, honey, and melted butter until smooth. Add eggs, one at a time, then mix in applesauce or banana, buttermilk, and vanilla.
6. Combine: Add the dry ingredients to the wet and gently fold until just combined.
7. Bake: Fill the muffin liners and bake for 5 minutes at 425°F. Reduce oven temperature to 350°F and bake for 10-13 more minutes, or until a toothpick comes out clean.
8. Cool and serve: Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.

Nutrition Facts (Per Muffin)

• Calories: 189
• Fat: 6g
• Carbs: 32g
• Protein: 5g

Bran muffins don’t have to be boring! Try this recipe, and let us know how you like it by leaving a comment or sharing your mix-in combinations! Happy baking!

Link to a trusted nutrition website or database for more details on wheat bran or whole wheat flour, Wheat Bran Nutrition.

Looking for more easy breakfast recipes? Try our delicious Fluffy Homemade Pancakes