Moist Bran Muffin Recipe
Print Pin VideoThis bran muffin recipe is a wholesome classic that’s anything but boring! The muffins are soft, moist, and hearty, with a lightly sweet flavor and a tender crumb throughout.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1¼ cups (50 g) wheat bran
- 1¼ cups (150 g) whole wheat flour - also called wholemeal flour
- 2 tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsps ground cinnamon
- ¼ cup (50 g) soft light brown sugar
- 2 tbsps (40 g) blackstrap molasses
- 1 large egg - room temperature
- ½ cup (120 g) unsweetened applesauce
- ¾ cup (180 g) whole milk - room temperature
- ½ cup (105 g) unflavored vegetable oil
- ½ cup (82 g) raisins - optional (see note 3)
Instructions
- Preheat your oven to 425°F (220°C) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.
- In a medium bowl, sift together the wheat bran, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine and set aside.
- In a large bowl, whisk together the light brown sugar, blackstrap molasses, egg, applesauce, vegetable oil, and milk until well combined.
- Add the dry ingredients to the wet ingredients and gently fold until just combined (do not overmix).
- If using, gently fold through the raisins until just combined. Do not overmix.
- Divide the batter evenly between the muffin liners.
- Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (180°C) and bake for a further 8–10 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tray for 15 minutes before transferring to a wire rack to cool completely. Enjoy!
Video
Notes
Note 1. The fan-forced (convection) function cooks food faster, so if baking in this mode then you will need to decrease the baking temperature to 400℉ (200℃) for the initial 8 minutes of baking time, and then reduce the temperature to 320℉ (160℃) for the remaining cook time to ensure your muffins don't overbake.
Note 2. Gently folding the batter is key for soft, tender muffins. Overmixing can make them dense.
Note 3. The raisins are optional but add a nice sweetness. You can also substitute with chopped dates, sultanas, or walnuts.
Nutrition
Calories: 206kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 227mg | Potassium: 265mg | Fiber: 5g | Sugar: 9g | Vitamin A: 32IU | Vitamin C: 0.5mg | Calcium: 85mg | Iron: 2mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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