Classic Bran Muffins Recipe

Ingredients

This recipe requires either a regular-sized or a large-sized muffin tin, and the following ingredients (refer to the recipe card for details):

Here is a list of ingredients. Please refer to the recipe card for full measurements.

Wheat bran - this is the main ingredient for the muffin, giving the delightful bran flavor, and adding a punch when it comes to fibre. Wheat bran is usually sold alongside flour. I use Edmond's wheat bran which is made in New Zealand.

Flour - plain, standard grade or all-purpose flour. In a pinch, you can also use bread flour, but keep the mixing to a minimum.

Egg to bind this muffin all together, while adding some moisture.

Vegetable oil, preferably one with a neutral flavor. This adds the all-important fat component to the muffin and also keeps the muffin moist.

Whole Milk also adds flavor and moisture, however, you can use a lower-fat version. If looking at using plant-based milk I would stick to soy milk.

Brown Sugar sweetens the muffin and adds moisture, baking soda gives lift, and salt brings out the flavor of the wheat and bran.

Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. If it bubbles and fizzes, it's good to use!

Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.

For raisin bran muffins, add a cup of raisins or sultanas. 

​Alternatively, you can add one of the following: 1 cup of chopped nuts, 1 cup of grated carrots, or 1 cup of chocolate chips. 

Room Temperature Ingredients

Using room temperature ingredients ensures that ingredients in the batter or dough will be incorporated more easily. Take note that room temperature refers to around 20°C/68F. Eggs can be brought to room temperature quickly by placing them into warm water for 10 to 15 minutes.

Weighing & Measuring Ingredients

Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.

Pro Tips for this Recipe

These muffins are done when you insert a cake tester or toothpick into the center of a muffin and they come out mostly clean. For moist muffins, do not overbake!

This is a super simple bran muffin recipe. For something a bit more exciting add in a cup of roughly chopped nuts, or a cup of raisins or grated carrots. 

For moist muffins, try to not overbake. Check the muffins at 18 minutes.

Ovens & Air Fryers

The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.

For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.

Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.

Storage and Freezing

These homemade bran muffins can be stored in an airtight container at room temperature for 2 days. If you stick them in the fridge, for up to a week. To freshen up the muffins, pop them in the microwave for 10 seconds.

For longer storage, these delicious bran muffins can be individually frozen for up to 3 months, either wrapped in cling film or plastic wrap or in a ziploc bag. Allow to thaw in the fridge overnight before serving.

Bran Muffins FAQ