Classic Bran Muffin Recipe
Wholesome and moist, this classic bran muffin recipe combines wheat bran, buttermilk, raisins, and brown sugar for a fiber-rich, flavorful breakfast or snack. A timeless family favorite ready in just 30 minutes.
12 Servings
Ingredients
- 1½ cups wheat bran
- 1 cup buttermilk
- ⅔ cup brown sugar firmly packed
- ⅓ cup vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup raisins
Instructions
Prepare the Oven and Muffin Tin:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper muffin liners.
Soften the Wheat Bran:
- In a large mixing bowl, combine the wheat bran and buttermilk. Allow the mixture to rest for approximately 10 minutes, enabling the bran to soften and hydrate fully.
Mix the Wet Ingredients:
- In a separate bowl, whisk together the brown sugar, vegetable oil, egg, and vanilla extract until the mixture becomes light and cohesive.
Combine with the Bran Mixture:
- Add the sugar and egg mixture to the softened bran and buttermilk mixture. Stir until just combined.
Incorporate the Dry Ingredients:
- Sift together the flour, baking soda, baking powder, and salt. Gently fold these dry ingredients into the wet mixture until just moistened. Do not overmix.
Add the Raisins:
- Carefully fold in the raisins, ensuring even distribution throughout the batter.
Fill the Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling each approximately two-thirds full.
Bake:
- Bake in the preheated oven for 15 to 20 minutes, or until the tops of the muffins spring back lightly when pressed.
Cool and Serve:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
To prepare this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum or a similar binder. Ensure that the wheat bran used is certified gluten-free, as cross-contamination can occur during processing.