The Best Bran Muffin Recipe
User Reviews
5
The Best Bran Muffin Recipe
Description
This bran muffin recipe integrates finely crushed and whole all-bran cereal into a batter made with flour, baking soda, sour cream, vegetable oil, molasses, brown sugar, eggs, and vanilla extract. The sour cream contributes moisture and richness, balancing the fiber from the bran and providing a tender crumb. The use of both ground and whole cereal preserves some texture and structure within the muffins.
The batter is mixed gently to prevent toughness, then filled into muffin cups and baked until a toothpick comes out clean, producing golden-topped muffins with a hearty yet approachable texture. Optional raisins or dried cranberries add bursts of sweetness without overpowering the bran flavor. Proper flour measuring and using full-fat sour cream help maintain moisture and avoid dry results.
These bran muffins serve well as a breakfast or snack option and provide a way to include wheat bran via familiar cereal products. Cooling the muffins thoroughly before storing helps maintain texture and freshness.
Ingredients
- 2 ¼ cups all-bran cereal divided, Original variety
- 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 egg at room temperature
- ⅔ cup light brown sugar packed
- 3 tablespoons molasses or sorghum
- 1 teaspoon vanilla extract
- 1 cup raisin optional, or dried cranberries or dried cherries
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.
Notes
- Use All-Bran Original cereal for best results; other bran cereals may alter texture or flavor.
- Measure flour by fluffing and spooning, not scooping, to avoid dense muffins.
- Full-fat sour cream keeps muffins moist and tender.
- Do not overmix the batter to prevent tough, dense muffins.
- Raisins, dried cranberries, or dried cherries add optional sweetness and texture.
- Baking time ranges between 16 and 20 minutes; test with a toothpick for doneness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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