Moist Bran Muffins

These Moist Bran Muffins are wholesome and delicious. They’re a more dense muffin than any of the cakey kinds of muffins you’re used to. I love that they’re filling, tender and healthy.

We’re muffin maniacs around my house. I often try new and different muffin recipes. My son and my husband enjoy having homemade muffins for breakfast, so I try to find those muffin recipes that aren’t exactly like “cake.” My guys are sweets-lovers and would happily eat Cocoa Krispies, a chocolate muffin and chocolate milk for breakfast if I had it around. I don’t . I found this recipe for  Moist Bran Muffins   in the  King Arthur Flour: Whole Grain Baking cookbook .
A nice feature of this recipe is that you make the batter and then let it sit overnight in the fridge. It keeps for up to a week, so you can scoop it up and bake it as needed and have fresh muffins whenever you like.

Ingredients needed:

boiling water
bran cereal (buds instead of flakes)
raisins
light or dark brown sugar
vegetable or canola oil
whole wheat flour
baking soda, baking powder and salt
egg
buttermilk
orange juice

The recipe calls for bran cereal. I use Bran Buds, and I don’t believe I would use them for anything else but bran muffins. My son said while he watched me make them… “Are you putting dog food in the muffins?” I teased him a bit as I ate a couple of buds, but truly- these little niblets do look a little like something a dog would find appetizing. Not to worry… they’re good in the muffins!

How to make Moist Bran Muffins:
The complete, printable recipe is at the end of this post.
Pour boiling water over ¾ cup of the bran cereal in a small mixing bowl. Add the raisins, brown sugar and oil. While the bran mixture cools, whisk together the flour, baking soda, baking powder and salt in a large mixing bowl.
 
Beat the egg with the buttermilk and orange juice in a large measuring cup. Add this mixture to the dry ingredients. Stir in the remaining ½ cup bran cereal, then the bran/raisin mixture. Cover the bowl and refrigerate overnight.
 
The next day, preheat oven to 375°F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.
 
Fill each cup two-thirds full with batter. Bake the muffins until a cake tester inserted in the center comes out clean, 23 to 26 minutes for regular-sized muffins (35 to 40 minutes for jumbo muffins).

Remove from oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling, or serve warm, as desired.
If you prefer, you can make 6 jumbo muffins in a 6-cavity muffin tin instead of the 12 regular-sized muffins.

These moist bran muffins freeze well. We put them in individual quart-size freezer baggies and take one out each night to defrost for the following morning. They will be just as moist and fresh as the ones that are fresh-from-the-oven.

Nutritionally, 1 regular-sized muffin has 5 grams of fiber, 7 grams of fat and 242 calories. My guys give these muffins a double-thumbs-up, and I feel good about not giving them “cake” for breakfast! Enjoy!

Favorite Muffin Recipes:

Sweet Peach Muffins with Brown Sugar- Walnut Streusel
Sugar- Crusted Raspberry Muffins
Sour Cream- Double Chocolate Muffins
Glazed Strawberry- Lemon Streusel Muffins
Apple Fritter Muffins




Print


Moist Bran Muffins


These over-night muffins are easy to make and bake up beautifully. They stay moist too!

Course Breakfast Cuisine American Keyword bran, bran muffins

Prep Time 20 minutes Cook Time 25 minutes Over-Night Refrigeration 8 hours Total Time 8 hours 45 minutes

Servings 12 muffins (1 per serving)
Calories 242 kcal
Author RecipeGirl.com via King Arthur Flour: Whole Grain Baking)


Ingredients ¾ cup boiling water 1¼ cups bran cereal (not flakes), divided (I use "Bran Buds") ¾ cup raisins ¾ cup packed light or dark brown sugar ¼ cup vegetable or canola oil 2½ cups whole wheat flour (traditional or white whole wheat) 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon salt 1 large egg ¾ cup buttermilk ½ cup orange juice
Instructions Pour boiling water over ¾ cup of the bran cereal in a small mixing bowl. Add the raisins, brown sugar and oil. While the bran mixture cools, whisk together the flour, baking soda, baking powder and salt in a large mixing bowl. Beat the egg with the buttermilk and orange juice in a large measuring cup. Add this mixture to the dry ingredients. Stir in the remaining ½ cup bran cereal, then the bran/raisin mixture. Cover the bowl and refrigerate overnight. The next day, preheat oven to 375°F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray. Fill each cup two-thirds full with batter. Bake the muffins until a cake tester inserted in the center comes out clean, 23 to 26 minutes for regular-sized muffins (35 to 40 minutes for jumbo muffins). Remove from oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling, or serve warm, as desired.

Notes
The batter can be mixed up and held in the refrigerator for up to a week, then scooped and baked as needed, so you can have fresh, warm muffins whenever you like!
If you prefer, you can make 6 jumbo muffins instead of the 12 regular sized.

Nutrition Serving: 1 muffin | Calories: 242 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 17 mg | Sodium: 348 mg | Potassium: 296 mg | Fiber: 5 g | Sugar: 16 g | Vitamin A: 183 IU | Vitamin C: 7 mg | Calcium: 78 mg | Iron: 2 mg

 
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