Classic Buttermilk Bran Muffins (High Fiber, Not Too Sweet)

I've been revisiting some of my older bran muffin recipes, and this one from way back in 2008 is absolutely worth keeping. These are classic, no-nonsense bran muffins with everything you want. They have a hearty texture, tall tops, and just enough sweetness to let the molasses flavor come through.

Coarse Wheat Bran vs. Cereal

One thing that sets these apart is that they're made with plain coarse wheat bran rather than bran cereal. That means you're getting a more natural texture and a higher concentration of fiber without any added sugar or processing. The result is a muffin that feels hearty and wholesome, with a clean bran flavor instead of the slightly sweet, softened texture you get from cereal-based recipes. One thing to note is that a cup of bran can have different weights based on moisture levels and storage. For this recipe, I use 100 grams.

Not Too Sweet and Lower in Fat

What I like most about this recipe is the balance. The muffins are slightly coarse (in a good way), not overly sweet, and made with just 3 tablespoons of oil, so they're lighter than many bakery-style versions. They're great plain, but even better with raisins or dried cranberries, and I sometimes add a few sliced almonds on top for crunch.

If you're looking for a straightforward, high-fiber bran muffin that tastes wholesome but not boring, this is a really good one to have in your rotation.

Baking Notes

• Measure by weight if you have a scale. The flour amount is 140 grams, so a slightly heavy cup.
• For the bran, the amount is 100 grams. I usually use Bob's Red Mill brand.
• The batter should not be runny, but not at all dry. It should barely stay stiff when scooped.
• Speaking of which, if you have a half cup scooper, use it to scoop the batter so that it is rounded in the pan. If you don't have a scoop, I really enjoy using the ones from this scoop set. The green handled one is perfect for large muffins.

Recipe

Classic Buttermilk Bran Muffins

Anna

These are large, dense, coarse but moist bran muffins. Since bran can absorb water differently depending on moisture levels, I recommend adding the buttermilk gradually. Start with 1 cup. The batter should be thick enough to scoop, yet very moist and not runny.

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Ingredients

 

• 1 cup all-purpose flour (140 grams)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups unprocessed wheat bran (100 grams)
• 2 large eggs
• 3 tablespoons vegetable oil
• ¼ cup molasses (80 grams)
• ¼ cup brown sugar, packed (50 grams)
• 1 cup thick, shaken buttermilk plus more as needed
• ½ cup your favorite dried fruit (raisins, dates, cranberries)

Instructions

 

• Preheat oven to 400 degrees F. Grease 12 muffin cups or line with paper liners.
• Mix the flour, baking soda, and salt together very thoroughly, then stir in the bran.
• In a large mixing bowl, whisk together the eggs, oil, molasses and brown sugar, then whisk in 1 cup of the buttermilk
• Add the bran mixture to the milk mixture and stir until mixed. The batter should be moist, but thick enough to pile into the cup. If it seems dry, begin adding remaining buttermilk 1 tablespoon at a time.
• Divide batter among the muffin tins filling almost to the top.
• Bake at 400 degrees F for the first 8 minutes, then reduce the heat to 350 degrees F and bake for 10 to 12 more minutes.

Notes

I've found that these rise higher if the batter is at room temperature and when the cups are lined with paper liners.

Keyword Bran Muffins

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