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The Best Bran Muffins Recipe

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4.2 from 11 reviews

These Best Bran Muffins are moist, flavorful, and packed with fiber, making them a perfect wholesome breakfast or snack. Using both crushed and whole All-Bran cereal adds a wonderful texture and deep bran flavor. Sweetened naturally with brown sugar and molasses, they offer a nice balance of sweetness and richness. Optional dried fruits like raisins, cranberries, or cherries add bursts of fruity flavor throughout.

Ingredients

Dry Ingredients

  • 2 ¼ cups All-Bran Original cereal, divided
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 ¾ cups sour cream, at room temperature
  • 6 tablespoons vegetable oil
  • 2 large eggs, at room temperature
  • ⅔ cup packed light brown sugar
  • 3 tablespoons molasses (or sorghum)
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 1 cup raisins, dried cranberries, or dried cherries

Instructions

  1. Preheat and Prepare Cereal: Adjust an oven rack to the middle position and preheat your oven to 400°F. Line a standard 12-cup muffin tin with paper liners or grease it well. Take half of the All-Bran cereal and finely grind it using a food processor; alternatively, crush it into fine crumbs using a rolling pin or meat mallet in a zip-top bag. Set this aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. This prepares your dry base and ensures even rising.
  3. Mix Wet Ingredients: In a separate bowl, whisk the sour cream, vegetable oil, eggs, light brown sugar, molasses, and vanilla extract until smooth and homogenous. These wet ingredients add moisture and sweetness to the muffins.
  4. Incorporate Crushed and Whole Bran: Stir both the crushed All-Bran cereal and the remaining whole cereal into the wet mixture. Let this sit for about 5 minutes so the cereal absorbs moisture and softens evenly.
  5. Combine Wet and Dry: Add the wet mixture to the dry ingredients. Stir gently just until combined. Avoid over-mixing to keep the muffins tender without developing gluten.
  6. Fold in Optional Fruit: If using, gently fold in your choice of raisins, dried cranberries, or dried cherries to add texture and fruity flavor.
  7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each to the top for nicely rounded muffins.
  8. Bake: Bake in the preheated oven for 16 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they’re fully cooked.
  9. Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Use sour cream at room temperature to ensure smooth mixing and better texture.
  • Molasses can be substituted with sorghum for a slightly different flavor profile.
  • For extra fiber, do not omit the whole All-Bran cereal pieces; they provide pleasant crunch.
  • If you prefer sweeter muffins, increase brown sugar slightly but avoid overdoing to keep the nutritional balance.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://cookedbygrace.com/the-best-bran-muffins-recipe/