Bran Muffins with Raisins

Name: Bran Muffins with Raisins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1½ cups (90 g) wheat bran, unprocessed, spooned and leveled; 1 cup (240 ml) buttermilk, at room temperature if possible; ¾ cup (110 g) raisins; 1 cup (125 g) all-purpose flour, spooned and leveled; 1 teaspoon (5 g) baking soda; ½ teaspoon (2 g) baking powder; 1 teaspoon (2 g) ground cinnamon; ½ teaspoon (3 g) fine salt; 2 (100 g) large eggs, at room temperature, lightly beaten; ⅓ cup (110 g) unsulphured molasses; ⅓ cup (70 g) light brown sugar, packed; ¼ cup (60 ml) neutral oil (canola or vegetable); 1 teaspoon (5 ml) vanilla extract

From the MyKitchenBank Kitchen

Tender, moist bran muffins with deep molasses flavor, plump raisins, and a buttermilk tang. Soaking the bran first keeps them soft, and the domed tops bake up golden and craggy.

Prep: 15 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 12 standard muffins

Jump to recipe ♡ Save

Steps

Before you start

Take the eggs out of the fridge 30 minutes ahead so they mix smoothly into the batter.
Measure the wheat bran by spooning it into the cup and leveling it. Do not pack it.
Use unsulphured molasses (regular, not blackstrap) for a mellow, sweet flavor.
The bran soaks for 15 minutes and the batter rests for 15 minutes, so plan about an hour in total.

1
Heat the ovenOven 400°F / 205°C
- Position a rack in the center of the oven and heat to 400°F (200°C).
- Line a 12-cup muffin pan with paper liners, or spray the cups well with nonstick spray.
+ Show details− Hide details
Ready when: Oven is fully preheated and the pan is ready.
Tip: Start the bran soak right away so it finishes while the oven heats.
2
Soak the bran
- In a large bowl, stir together the wheat bran, buttermilk, and raisins.
- Let stand for 15 minutes so the bran softens and the raisins plump.
+ Show details− Hide details
Ready when: The mixture looks thick like wet oatmeal, with no dry bran visible.
3
Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly combined, about 30 seconds.
+ Show details− Hide details
Ready when: No clumps of baking soda remain and the color is uniform.
4
Add the wet ingredients
- To the soaked bran, add the eggs, molasses, brown sugar, oil, and vanilla.
- Whisk until smooth and the molasses is fully blended in, about 1 minute.
+ Show details− Hide details
Ready when: The mixture is a uniform dark brown with no streaks of molasses or egg.
Tip: Oil the measuring cup first, and the molasses will slide out easily.
5
Fold in the flour
- Add the dry ingredients to the wet mixture.
- With a rubber spatula, fold gently just until no dry flour streaks remain, 12 to 15 strokes.
- The batter will be thick and slightly lumpy.
+ Show details− Hide details
Ready when: No dry flour visible; batter is thick and scoopable.
Tip: Overmixing makes tough, tunneled muffins.
6
Rest the batter
- Let the batter sit for 15 minutes.
- This lets the flour hydrate and the leaveners start working, giving taller, domed tops.
+ Show details− Hide details
Ready when: Batter has thickened slightly and shows a few small bubbles.
7
Fill the pan
- Scoop the batter evenly into the 12 cups, about ¼ cup (60 ml) each.
- The cups should be filled to the top, and the batter will mound slightly.
+ Show details− Hide details
Ready when: All 12 cups are evenly full and mounded just above the rim.
Tip: If your pan is smaller than standard, fill the cups only about ¾ full and bake a minute or two less.
8
Bake the muffinsOven 400°F / 205°C
- Bake at 400°F (200°C) for 18 to 20 minutes, rotating the pan halfway through, until the tops are domed and spring back when pressed.
+ Show details− Hide details
Ready when: A toothpick in the center comes out clean or with a few dry crumbs, and the tops spring back when pressed.
Tip: Dark batter hides browning, so rely on the toothpick and the spring test rather than color.
9
Cool and serve
- Let the muffins cool in the pan for 5 minutes, then move them to a wire rack.
- Serve warm or at room temperature.
+ Show details− Hide details
Ready when: Muffins release easily from the pan and feel firm when lifted.

Good to know

Tips

Don't skip the bran soak. Unsoaked bran pulls moisture from the batter and makes dry muffins.
Use a scoop for uniform muffins that bake at the same rate.
Fill the cups to the top for bakery-style domes. The 400°F start helps the tops rise quickly.
Mix just until the flour disappears. Overmixing is the main cause of tough muffins.

Make ahead

"The batter can be covered and refrigerated for up to 24 hours. Scoop it straight from the fridge and add 1 to 2 minutes to the bake time. Baked muffins freeze well, so you can bake a batch in advance."

Storage & reheating

"Room temperature in an airtight container for up to 3 days. Refrigerate for up to 1 week. Freeze, wrapped individually, for up to 3 months. Reheat from room temperature for 10 seconds in the microwave, or from frozen for 30 to 40 seconds. Alternatively, warm in a 325°F (160°C) oven for 8 to 10 minutes."

Substitutions

buttermilk → 1 cup (240 ml) milk mixed with 1 tablespoon lemon juice or white vinegar. Let it stand 5 minutes until slightly curdled before using.
raisins → chopped dates or dried cranberries. Use the same weight. Dates make a stickier, sweeter muffin.
unsulphured molasses → honey or maple syrup. Flavor will be lighter and less robust, but the texture stays the same.
all-purpose flour → white whole wheat flour. Use the same amount. The muffins will be slightly denser.