Bran Muffin

Bran muffin recipes are the breakfast of choice for those, like me, who want bread to have a bit of heartiness. Indeed, I’m a self-appointed granola-and-muesli lover, and I’m always game for a hearty, slightly rustic muffin. Made with whole grains, pineapple and molasses, this bran muffins recipe strikes a perfect balance between wholesome and sweet.

These bran muffins feature rolled oats, wheat bran and two different flours. Crushed pineapple keeps the muffins moist, and nuts, dates or raisins give the muffins a satisfying texture. It’s one of the best muffin recipes for a healthy snack or breakfast on the go.

What is wheat bran?

Every cereal grain, like wheat, rice, oat and corn, is made up of a bran, germ and endosperm. The bran is the outer fibrous part of a whole grain. It’s rich in fiber, fatty acids and other nutrients.

Use bran in baked recipes when you want an earthy flavor and a boost of fiber. When you add bran, you’re replacing some of the flour you’d normally use, so the result is a more fibrous baked good.

Don’t confuse wheat bran with wheat bran cereal. Wheat bran is the plain bran that comes from a whole grain. Wheat bran cereal, on the other hand, contains bran and can also contain flours, sweeteners, flavors and additives to make it a cereal product. In this bran muffin recipe, All-Bran cereal is called for, which is a cereal that uses almost entirely wheat bran.

Bran Muffin Ingredients

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• Oats: While not necessary in a bran muffin, oats add chew and natural sweetness to the batter. Look for old-fashioned oats or rolled oats at the store.
• Flours: Use a mix of all-purpose flour and whole wheat flour for the best texture.
• All-Bran cereal: Found in the cereal aisle, this cereal is almost completely wheat bran. It contains a bit of added sugar, malt flavor and salt, plus vitamins and minerals.
• Leaveners: Most muffin recipes (but not all) are quick breads, which means they use leaveners instead of yeast to provide rise and structure. In this bran muffin recipe, baking powder and baking soda do the trick.
• Egg: Start with a room-temperature egg that’s been lightly beaten. It will incorporate better into the muffin batter and provide more consistent results.
• Canola oil: Oil adds moisture to baked goods, and it’s useful in this bran muffins recipe to keep the hearty muffins tender and soft.
• Molasses: Molasses tastes less sweet than white sugar and has an earthy, almost bitter flavor that works superbly in these muffins.
• Buttermilk: Combined with the baking soda, buttermilk helps add lift and loft to these muffins. It also joins the oil in helping keep the bran muffins recipe tender.
• Crushed pineapple: Canned pineapple is juicy and naturally sweet, and it adds brightness to these bran muffins. Remember to reserve the canned pineapple juices, as you’ll use them in the batter.
• Chopped nuts, dates or raisins: Here’s where you can add more interest and texture to your bran muffin recipe! Nuts will add a crunch, while dried fruits will add a more supple chew with a fruity tang.

Directions

Step 1: Make the muffin batter

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Preheat the oven to 400°F. In a bowl, whisk together the oats, all-purpose flour, whole wheat flour, All-Bran, salt, baking powder and baking soda.

Editor’s Tip: If you want to add spice to your muffins, you can sprinkle cinnamon or other holiday spices into the dry flour mixture.

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Make a well in the center of the mixture. In a separate bowl, whisk together the egg, oil, molasses, buttermilk and pineapple with juice.

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Pour the egg mixture into the well and mix just until the dry ingredients are moistened.

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Stir in the nuts, dates or raisins.

Step 2: Bake the muffins

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Fill 18 greased muffin cups two-thirds full with the batter. Bake in the preheated oven until the muffins are golden brown, about 12 minutes.

Editor’s Tip: Let the muffins cool in the muffin tin for 5 to 10 minutes, then pop them out of the tin and let them cool completely on a wire rack. Or, enjoy them slightly warm, smeared with butter and honey.

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Recipe Variations

• Make morning glory-inspired muffins: Morning glory muffins are like a cross between bran muffins and carrot cake. Add that flavor profile to bran muffin recipes by folding grated carrots and apples, coconut and cinnamon into the muffin batter.
• Replace the pineapple: Use applesauce instead of the pineapples and juice. Try cinnamon, regular or unsweetened applesauce—your call.
• Try a different cereal: While the All-Bran cereal is made of mostly bran, you can try replacing it with another bran-based cereal. I’m personally fond of the Food for Life Ezekiel 4:9 Sprouted Whole Grain Cereal and Cascadian Farm Hearty Morning Fiber Cereal. Those have a great crunch. Keep in mind that different cereals will change the amount of sugar in your bran muffins recipe, so baker beware!
• Swap in honey: You can use most types of honey instead of the molasses in this bran muffin recipe for a lighter, brighter sweetener. With a 1:1 substitution ratio, honey should give you similar results in texture and consistency.
• Prep mini muffins: For mini versions, scoop your batter into mini muffin tins and bake them at the same temp. Start to check them for doneness about five minutes earlier, though, since they will likely bake a bit quicker.

How to Store a Bran Muffin

Muffins are best kept at room temperature or frozen for longer-term storage. They tend to dry out in the refrigerator, so save that as a last resort.

How long do bran muffins last?

Once cooled, your bran muffins can be wrapped or stored in an airtight container and kept at room temperature for three to seven days.

Can you freeze bran muffins?

Yes, you can freeze muffins quite easily! Let them cool completely, then arrange them in a single layer on a baking sheet and pop them in the freezer until solid. Transfer the muffins to freezer-safe bags, being careful not to stack or overcrowd each bag. Squeeze out the extra air from each bag and seal. Store in the freezer for up to two or three months. Thaw each muffin at room temp when you’re ready to enjoy.

Bran Muffin Tips

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What can I use instead of buttermilk?

It’s a breeze to make buttermilk with vinegar or lemon juice. For each cup of buttermilk called for, place 1 tablespoon vinegar or lemon juice in a measuring cup, then add enough milk to total 1 cup. You can try this with your milk of choice (including nondairy milk) and any mild, clear vinegar.

Or, you can use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Why are my muffins so dense?

If your bran muffins recipe came out denser or stodgier than you wanted, you might have overmixed the batter. Be sure to use a light hand when mixing and folding, and mix just to the point when the dry ingredients are moistened. Learn how to fold ingredients so you don’t overdo it.