The Best Bran Muffin Recipe
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5.0
24 reviews
Excellent
The Best Bran Muffin Recipe
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Grandma's classic bran muffins are a quick breakfast or snack!
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Ingredients
- 2 ¼ cups All-Bran Original cereal, divided
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 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
- 1 cup raisins, dried cranberries, or dried cherries (optional)
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Instructions
- Adjust an oven rack to the middle position. Preheat oven to 400°F. Take about half of the All Bran cereal, place it in a food processor, and process until finely ground. Alternatively, you can place half of the cereal in a large Ziploc bag, and use a rolling pin or meat mallet to crush the cereal into fine crumbs. Set aside.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, whisk together the sour cream, oil, eggs, brown sugar, molasses, and vanilla extract.
- Stir in the crushed cereal and the remaining whole cereal. Let the mixture sit until the cereal is evenly moistened, about 5 minutes.
- Add the wet ingredients to the dry ingredients. Stir just until combined; do not over-mix. Gently fold in the raisins, cranberries, or cherries.
- Divide the batter into greased or paper-lined standard muffin cups, filling each cup to the top. Bake for 16-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool muffins in the pan for about 5 minutes, and then transfer to a wire cooling rack.
Equipments used:
Notes
- This recipe calls for All-Bran Original cereal. This is an easy way to incorporate wheat bran into the muffin batter, since regular oat bran or wheat bran can be hard to find in some stores. You can probably substitute with Fiber One, raisin bran cereal, or bran flakes cereal instead, but I have not tested this recipe with those other varieties.
- Properly measure the flour by fluffing the flour with a fork, and then spooning the flour into the measuring cup and leveling it off with a knife. Do not use the measuring cup to scoop the flour directly out of the canister. This will pack the flour too tightly in the measuring cups, resulting in more flour than you need, which in turn yields dry, dense muffins.
- Keep the muffins moist by using full-fat sour cream. Also, don't overmix the batter. Mixing too much activates the gluten in the flour and results in dry, dense muffins.
- Recipe adapted from America's Test Kitchen.
Nutrition Information
Show Details
Serving
1muffin
Calories
271kcal
(14%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
47mg
(16%)
Sodium
339mg
(14%)
Potassium
380mg
(11%)
Fiber
5g
(20%)
Sugar
19g
(38%)
Vitamin A
452IU
(9%)
Vitamin C
3mg
(3%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 271kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 47mg | 16% |
| Sodium | 339mg | 14% |
| Potassium | 380mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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