The World’s Best Bran Muffins

 

I’ve had a lifelong love affair with a delectable bran muffin.

 

world's best bran muffins

 

However, it isn’t always easy to find one. So, I developed my own recipe.

This bran muffin has a delicate flavor and a surprisingly moist, light texture.

The batter needs to chill for several hours, before baking, but can keep for up to a week in the fridge.

This recipe will make about two dozen muffins. You can make as many as you like. I freeze my leftovers. If only using part of the muffin tin, fill the empty tins with water to discourage warping.

Ingredients:

2 cups of Kellog’s All-Bran cereal in the red box
1/2 cup of oatmeal. I used the quick(er)-cooking (not instant ) variety.
1-3/4 cup of all-purpose flour (but you could substitute whole wheat flour if you prefer)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt if using unsalted butter; if salted butter is used, then 1/4 tsp.
1 Tablespoon of fresh grated orange zest (one medium orange)
3/4 cup of dark raisins (You can leave this out or substitute a different dried fruit of your choice)

One cup of tightly packed brown sugar. I used Trader Joe’s, which is pretty dark, but any brand should be fine.
1/2 cup (one stick) of room-temperature butter.
1 tsp. Vanilla extract.
(If you use light brown sugar or want a bit more depth to the flavor, 2 tsp. of unsulphured molasses. I did use the molasses, but you can leave it out.)

1/3 cup of vegetable oil
3 eggs at room temperature
1-1/2 cups of buttermilk

 

Method

 

Combine the bran cereal and oatmeal in a medium-sized bowl and mix with 2/3 cup of boiling water and one tablespoon of the juice from your orange. (I give you permission to nibble on the rest of the orange after you scrape off the orange zest. Mix well and set aside. Yes, it will be thick and disgusting, lol, but please hang in there.

Mix the flour, salt, baking soda and powder, orange zest, and raisins in another bowl and set aside.

I use a hand mixer, but if you have a stand mixer with a paddle attachment, that’s fine, too.

Cream together the butter, oil, sugar, molasses and vanilla.

Try to resist dipping a finger in to taste. Or don’t try. I won’t tell. ;]

Add in the eggs and beat for a couple of minutes.

Now, beat in the disgusting bran mixture until it’s well incorporated.

Then, add about a third of the buttermilk and beat until well combined.

Alternate with the flour mixture. Do this three times, ending with the flour mixture.

While you shouldn’t over-mix, don’t make the mistake of under-mixing.

And that’s it. Cover the mixture and chill for at least four hours or overnight.

When ready to bake, preheat your oven to 375 degrees.

Line a non-stick muffin tin with parchment cupcake liners, and fill to the top of each cup, but not heaping.

When the oven is ready, place the filled muffin tin in the middle of the oven. I used the convection/bake setting on my new Bertazzoni range. Check after 15 minutes and turn the tin if necessary. Bake time for me is about 22 minutes but check again at @20 minutes. They’re done when a toothpick or knife inserted comes out clean.

Cool for about 30 minutes outside the oven, and enjoy plain or with a little butter or whatever you enjoy.

xo,

 

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27 Responses

  1. I stopped at the store for my orange so that I can make your bran muffins today. It makes me extra happy because I’ll be baking them in my new Bertazzoni oven too!! Awww little things that give me pleasure.
    Thanks Laurel!

  2. I made these the other day after you posted the recipe! They are delicious!!! I ran out of cupcake liners so left the bowl of unused batter in the fridge until I got more a few days later. They are just as good baked a few days later. I’ll make these again and again. Thank you?

  3. Thank you so much for your bran muffin recipe. I made a batch today, and they are delicious! I knew they would be because I also made your chocolate cake, and it was scrumptious Thanks again!

  4. “This is an excellent contribution to the conversation. Your thoughtful analysis and practical advice make it a valuable resource. Keep up the fantastic work!”

  5. Just curious Laurel, if subscribers to your blog can assist in any way regarding the email issue? You wrote, “The problem is chronic and it’s not a vanity thing. It affects my income in a significant way,” and it made me wonder.

    Looking forward to whipping up your muffins! Thank you for sharing.

  6. Can’t wait to try this recipe because I love anything with buttermilk in it. Years ago I used to make bran muffins from a recipe from a famous bakery (Griswold’s) in Claremont, California. They were incredibly decadent because (if I remember correctly) you lined the muffin tin with a gloppy mixture of butter and brown sugar before pouring the batter in. When they were finished baking, you had a muffin that had this sticky delicious crust around it. I’ll have to look through my recipe files and see if I still have it – I’d love to try the technique with your batter recipe. Thanks for sharing, Laurel.

  7. Gonna make your recipe today while I’m snowed in. If it’s half as good as your sublime chocolate cake recipe I know it will be delicious. Thank you for sharing this. I enjoy all your posts very much

  8. I too love the bran muffin. My recipe is pretty basic, and this recipe looks delicious. Buttermilk is always the best in baked goods. I always use olive oil in place of vegetable, only because that’s what I cook with. I copied and pasted this recipe, did some light editing and added it to my cookbook. I’m making these today. Thank-you for sharing! Good luck with the appliances. I have a good feeling that it will all be sorted out.

  9. Dishwasher problems? Did I miss an article? I only ask because my email (roundcube) is blocking all of your emails and I log onto your site to follow you (religiously). I’ve tried whitelisting your emails, but it hasn’t worked. Thanks.

  10. I will definitely try this recipe! I suggest using extra virgin olive oil in place of the vegetable oil and 1/4 of the butter. The remaining 1/4 of the butter will add flavor and the olive oil is heart healthy. You will not taste the difference. Thanks Lauren for your excellent, inspiring work. Your home is beautiful … I too love the city of Boston! Meredith C

  11. Your bran muffin recipe reminded me of a recipe I have had for 50 years and probably have not made in 30 years. I kept the batter in the refrigerator for up to two weeks and baked them as needed for my kids when they were growing up. They LOVED them! Although there are many similarities in the ingredients, there are some differences. Cinnamon and nutmeg are optional in my recipe and orange zest was not included. Also, the bran was either Bran Buds or 100% Bran. A few other minor differences like white sugar vs brown and some differences in amounts. I am going to give your version a try and share a nostalgic moment with my son and daughter.

  12. So sorry about the appliance troubles! Bosch makes an 18″ DW if you want to switch brands. And Bosch DWs are great. Hope it all gets sorted out!

  13. Some of your appliances are already giving you problems? At least you caught it quickly before the warranty expired. But what a headache!
    Muffin recipe looks great. I’ll have to give it a try.

  14. 1 stick butter 113 gms Half a cup! So wondering about other cup equivalents? Cld it be weight please ..

  15. Thank you, thank you. Always on the lookout for a good bran muffin. This sounds better than the one I have.

  16. It must be kismet! Over the holidays, I had a recipe that called for molasses, which I seldom use. Looking for recipes to use it up is on my “to do” list. I will definitely try this. Thanks for posting!

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Hi, I’m Laurel, and Laurel Home is the website and blog for Laurel Bern Interiors.
I’ve been creating new-traditional interiors since 1988. The blog is where I share all.

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