These quick, easy, delicious, moist bran muffins are made with simple pantry ingredients. Serve these muffins with butter, jam or even a little cheese.
I really miss the bran muffin pre-mix available in the baking section of all South African supermarkets. They are, in my opinion, perfect. Moist, full of bran, delicious, and whip up so quickly.
Since I couldn't find a bran muffin mix here in New Zealand, and well, I am a baker, I decided to put together some muffins of my own. The typical bran muffin mix only required the addition of milk, eggs and oil, so I knew I would be using these as my "wet ingredients". That's right, there is no butter or buttermilk in these bran muffins.
What are bran muffins?
Bran muffins are essentially quick bread (or muffin) in which the main ingredient is wheat bran. Wheat bran is the hard outer layer of wheat, which are particularly rich in dietary fibre and essential fatty acids.
So, while a bran muffin may be a bit healthier than a regular muffin, this recipe does contain sugar.
Why You Will Love These Bran Muffins
- Bran muffins are super easy to make and require minimal ingredients.
- They are super tasty!
- These muffins are great for popping into the lunch box, on the brunch table, or for an afternoon snack.
- They can be served with cheese to add a little extra protein to the snack. Or with some jam for some added sweetness.
This recipe requires either a regular-sized or a large-sized muffin tin, and the following ingredients (refer to the recipe card for details):
Wheat bran - this is the main ingredient for the muffin, giving the delightful bran flavour, 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 flavour. This adds the all-important fat component to the muffin and also keeps the muffin moist.
Milk also adds flavour and moisture. In this case, to go dairy-free bran muffin plant-based milk such as soy can be used instead.
Sugar sweetens the muffin and adds moisture, baking soda gives lift, and salt brings out the flavour 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.
Room Temperature Ingredients
Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap it in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.
- If the butter is too warm/soft for baking - pop it into the fridge for 20-30 minutes.
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only.
However, I have activated the grams-to-cup conversions on the recipe card. Simply click on "cups" underneath the ingredient list. For these conversions, cups are equal to 236mL/8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. Invest in a set to ensure you add the correct ingredients for accurate measuring. When in doubt - always use a level spoon or cup measure.
How to Make Easy Bran Muffins
Step 1 - Preheat the oven to 180°C/355F, and prepare either a 12 muffin tin or 6 large muffin tin.
Step 2 - Whisk together the flour, bran, salt, sugar and baking soda in a large mixing bowl.
Step 3 - In another bowl or jug, whisk together the egg, milk and oil. Add these to the dry ingredients and fold through until all the ingredients are just combined.
Step 4 - Divide the batter evenly between the cupcake holders. Bake for 20 to 25 minutes (depending on the muffin size you decided on. When a cake tester or toothpick comes out mostly clean from the centre, the muffins are done.
Step 5 - Allow the muffins to cool in the tin for about 5-10 minutes before allowing them to cool completely on a wire cooling rack. These muffins can be served warm or cold, with butter, jam or even a bit of cheese.
Pro Tips for this Recipe
These muffins are done when you insert a cake tester or toothpick into the centre of a muffin and they come out mostly clean. For moist muffins, do not overbake!
Some optional extras to this recipe are a cup of chopped nuts or raisins.
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, or the gas mark by 1.
For best baking results invest in an oven thermometer, as the temperature dials on the oven may not be accurate.
Metal bakeware (if you can, choose light-coloured bakeware for an even better bake) is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal, and is more suited for bread puddings, pies, crisps, crumbles, and cobblers.
Bran Muffins FAQ
Yes. Wrap each muffin in foil and cling film. These can be kept in the freezer for up to 3 months. Thaw completely before serving. Perhaps even heat them up before serving.
The muffins can be stored at room temperature for up to 4 days.
I use wheat bran for this recipe. Specifically, I used Edmond's Wheat Bran, which is local to New Zealand.
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Easy Bran Muffins
- 150 grams plain standard grade or all-purpose flour
- 120 grams wheat bran
- 1 teaspoon salt
- 250 grams (mL) milk
- 100 grams brown sugar
- 1 egg
- 1 teaspoon bicarbonate of soda/baking soda
- 60 grams vegetable oil
- Preheat the oven to 180°C/355F, and prepare either a 12 muffin tin or 6 large muffin tin.
- Whisk together the flour, bran, salt, sugar and baking soda in a large mixing bowl.150 grams plain, 120 grams wheat bran, 100 grams brown sugar, 1 teaspoon bicarbonate of soda/baking soda, 1 teaspoon salt
- In another bowl or jug, whisk together the egg, milk and oil. Add these to the dry ingredients and fold through until all the ingredients are just combined.250 grams (mL) milk, 1 egg, 60 grams vegetable oil
- Divide the batter evenly between the cupcake holders. Bake for 20 to 25 minutes (depending on the muffin size you decided on. When a cake tester or toothpick comes out mostly clean from the centre, the muffins are done.
- Allow the muffins to cool in the tin for about 5-10 minutes before allowing them to cool completely on a wire cooling rack. These muffins can be served warm or cold, with butter, jam or even a bit of cheese.
Nutrition information is an estimate, accuracy of nutritional information for any recipe on this site is not guaranteed.. If scaling the recipe remember to scale your cook and bakeware accordingly.