Best Bran Muffins
Best Bran Muffins are a perfect way to start the day.
Use a bran cereal, but not the flakes, such as All-Bran Buds* Cereal.
Fresh and warm from the oven, you can enjoy these bran muffins as part of your breakfast or pack them for a snack in the lunch boxes of your kids.
On weekends with friends, pile these muffins on a tray as an accompaniment with brunch. Or get sporty! Pack these delicious bran muffins into your backpack and go for a hike.
Don’t forget to check out our Pastry Chef Tips & Tricks below to troubleshoot any muffin-baking techniques.
Best Bran Muffins
- 1/2 cup raisins
- 2 cups bran cereal
- 1 cup boiling water
- 1 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1.5 teaspoons baking soda
- 1 teaspoon cinnamon
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 egg large
- 2 tablespoons butter melted
- 1/3 cup vegetable oil
- 1/2 lemon juiced
- Preheat the oven to 400 F.
- Grease a 12-cup muffin tin.
- . Place half boiling water over the raisins and let set for 15 minutes
- Whisk together the all-purpose flour, whole wheat flour, baking soda, and cinnamon in a large bowl.
- Stir in the remaining bran cereal, brown sugar, granulated sugar, and raisins.
- In a separate bowl whisk the egg.
- Add the vegetable oil, buttermilk, and lemon juice. Whisk.
- Make a well in the centre of the dry ingredients.
- Pour the liquid into the centre and stir until just combined.
- Gently fold in the moistened bran.
- Fill each muffin tin ¾ full.
- Bake in the oven for between 20-25 minutes.
- Cool muffins slightly, then unmold and place on a baking rack.
Pastry Chef Tips & Tricks
Why are the raisins in this recipe soaked in hot water?
Raisins absorb liquid. By placing them in hot water the dried fruit absorbs it. Once incorporated into the batter, the raisins will not absorb the liquid out of the muffins.
Translation? This technique helps to keep the muffins moist.
Why are my bran muffins dry?
Did you skip soaking the raisins? This could be the cause of the problem.
Another way muffins are dry is by over-baking. Each oven is different. Use the 20- 25 minute baking time in the recipe as a guide. The best way to check if the muffins are ready to come out of the oven is with the toothpick test. Insert a toothpick into the centre of the muffins. If it comes out clean without muffin mix attached to it, then it is fully cooked.
Why did my bran muffins turn out flat or sunken?
Make sure your leavening agent, in this case, baking soda, is measured correctly. Also, whisk the dry ingredients well, so the baking soda is incorporated throughout the muffin batter.
Another crucial element is the baking temperature. If the temperature is too low, the muffins will turn out flattened.
What other fruits can I add to these muffins?
Instead of raisins, try dried cherries, cranberries, or blueberries. Just like when using raisins in this recipe, be sure to soak any dried fruit you are using in hot water.