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Moist High-Fiber Bran Muffins

Three golden brown, moist bran muffins with visible raisins, sitting on a light speckled plate.
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A simple recipe for classic bran muffins that stay moist and are excellent for make-ahead breakfasts or snacks.

Ingredients

Scale
  • 1 cup wheat bran
  • 1 cup buttermilk
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, combine the wheat bran and buttermilk. Let this mixture sit for 10 minutes to allow the bran to soften.
  3. Add the brown sugar, egg, oil, and vanilla extract to the bran mixture. Stir until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix. Fold in the raisins if you are using them.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute 1/2 cup of the buttermilk with applesauce or mashed banana.
  • These muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Thaw overnight on the counter or reheat briefly in the microwave.
  • If you prefer oat bran, substitute the wheat bran with oat bran, but you may need to increase the soaking time to 15 minutes.

Nutrition

Find it online: https://tasteportfolio.com/moist-bran-muffins-recipe-high-fiber/