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Bran muffins on a wooden platter.
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Easy Bran Muffins

These quick, easy, delicious, moist bran muffins are made with simple pantry ingredients. Serve these muffins with butter, jam or even a little cheese.
Course Breakfast, Brunch, Snack
Cuisine South African
Keyword bran muffins, muffins, quick breads
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 161kcal
Author Mary-Lou

Equipment

  • Regular Muffin Pan (12-Well)

Ingredients 
 

  • 150 grams plain flour (standard grade or all-purpose flour)
  • 120 grams wheat bran
  • ¼ teaspoon table salt
  • 250 grams (mL) milk
  • 100 grams light brown sugar
  • 1 egg
  • 1 teaspoon baking soda (bicarb/bread soda)
  • 60 grams vegetable oil

Instructions

  • Preheat the oven to 180°C/355F. Line a regular 12-well muffin pan with cupcake liners or muffin liners. 
  • In a large bowl, whisk together the flour, bran, salt, sugar and baking soda. 
    150 grams plain flour, 120 grams wheat bran, 100 grams light brown sugar, 1 teaspoon baking soda, ¼ teaspoon table salt
  • In a medium bowl or a jug, whisk together the egg, milk, and oil
    250 grams (mL) milk, 1 egg, 60 grams vegetable oil
  • Pour the wet ingredients into the dry ingredients. Mix through until just combined.
  • Divide the bran muffin batter evenly between the muffin cups. Bake for 20-25 minutes. The muffins are done with a cake tester or toothpick and come out mostly clean from the center.
  • Allow the muffins to cool in the muffin tins for 5 minutes before turning them out on a wire cooling rack. Serve a warm muffin with butter, jam, or even a bit of cheese. These fresh muffins can also be enjoyed at room temperature.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

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, or even a cup of chocolate chips. 
For moist muffins, try to not overbake. Check the muffins at 18 minutes.

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.

Nutrition

Serving: 1muffin | Calories: 161kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Sodium: 210mg