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Bran Muffins

Bran muffins have a reputation for being heavy and somewhat bland. But this updated version raises the classic with a tender crumb and natural sweetness. The wheat bran and the white whole wheat flour and the cinnamon add both a warm depth of flavor and, you know, a nutritious breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Muffins
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups 180 grams white whole wheat flour
  • 1 cup 60g wheat bran
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ⅓ cup 77g light brown sugar
  • ⅓ cup 113g honey
  • ⅓ cup 70g unsalted butter, melted
  • 2 large eggs at room temperature
  • ¾ cup 140g unsweetened applesauce or ¾ cup (170g) mashed very ripe banana
  • ¾ cup 180ml buttermilk
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven
  2. Preheat the oven to 350°F (175°C).
  3. Toast the wheat bran
  4. Spread the wheat bran in a single layer on a baking sheet. The parchment paper will help with the transfer, but I don’t find it necessary to line the sheet. Toast in the oven for 8 to 10 minutes, stirring halfway through, until nutty aroma is released. Be careful not to brown too much. Let it cool a little on the tray, while you prepare the batter and muffin pans.
  5. Prepare the muffin pan
  6. Increase the oven temperature to 425°F (220°C). Grease the tops of two standard muffin tins lightly with nonstick spray. To encourage airflow and even baking, line every other well with paper liners.
  7. Mix the dry and wet ingredients together
  8. In a medium bowl, whisk the toasted wheat bran, white whole wheat flour, baking powder, baking soda, salt and ground cinnamon.
  9. In another large mixing bowl, mix the light brown sugar, honey and melted butter together with a whisk until smooth. Add the eggs one at a time, scraping well after each addition. Add the applesauce (or banana), then stir in the buttermilk and vanilla extract.
  10. Mix the batter
  11. Using a silicone spatula, fold the dry mixture into the wet ingredients. Gently fold briefly or just until no streaks of flour are visible — be careful not to overmix. Spoon the batter into the prepared muffin liners, filling each nearly to the top.
  12. Bake the muffins
  13. Put the muffin tins into the oven and roast at 425 ˚F (220 ˚C) for 5 minutes. Without opening the door of the oven, lower the temperature to 350°F (175°C) and bake for 10 to 13 minutes more. The muffins are done when a toothpick inserted into the center comes out clean.

Notes

Cool and store
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature. Store any leftover muffins in an airtight container at room temperature for three days.