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Homemade Bran Muffins

These bran muffins are a comforting breakfast treat with a slightly chewy top and tender interior, featuring wholesome wheat bran and a hint of molasses for warmth. The baking process creates a golden, slightly crisp crust, while the inside remains moist and flavorful. They’re versatile, customizable, and perfect for mornings when you crave something hearty yet satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wheat bran preferably fresh for best flavor
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar can use dark brown sugar for a richer flavor
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs preferably at room temperature
  • 1 cup buttermilk or substitute with milk
  • 1/4 cup molasses deepens aroma and flavor
  • 1/4 cup melted butter or oil
  • optional dried cranberries or chopped nuts for added flavor

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners. Set aside.
  2. In a large mixing bowl, combine the wheat bran, all-purpose flour, brown sugar, baking powder, and baking soda. Mix thoroughly until evenly distributed.
  3. In a separate bowl, whisk together the eggs, buttermilk, molasses, and melted butter until smooth and slightly frothy. The mixture should be well blended and fragrant.
  4. Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; do not overmix. The batter will be thick but moist.
  5. If desired, fold in dried cranberries or chopped nuts for extra texture and flavor.
  6. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Gently tap the tin on the counter to settle the batter and remove air bubbles.
  7. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. You’ll hear a gentle sizzle and see the tops slightly crack.
  8. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly further, allowing the tops to crisp just a bit.
  9. Serve warm with a pat of butter or a drizzle of honey for extra comfort. These muffins are best enjoyed fresh but can be stored in an airtight container for up to a week or frozen for longer storage.

Notes

For softer muffins, soak the wheat bran in a little milk for 10 minutes before mixing. Feel free to customize with your favorite dried fruits or nuts.