Bran Currant Muffins
Start your day on a wholesome note with these irresistibly moist Bran Currant Muffins, packed with fiber-rich wheat bran and naturally sweet currants. Perfectly spiced with a touch of cinnamon and lightly sweetened with brown sugar, these muffins strike the ideal balance between hearty and indulgent. A splash of buttermilk ensures a tender crumb, while a sprinkle of turbinado sugar on top adds a satisfying crunch. Quick and easy to whip up in just under 40 minutes, these muffins are your go-to breakfast or snack that’s both nutritious and delicious. Serve them warm with a pat of butter, or enjoy them as is for a portable, guilt-free treat! Keywords: bran muffins, currant muffins, healthy breakfast, easy muffin recipe, whole wheat muffins.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups wheat bran
- 1 cup boiling water
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and cooled
- 0.75 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 0.75 cup currants
- 2 tablespoons optional turbinado sugar for topping
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, combine the wheat bran and boiling water. Stir well and let sit for 5-10 minutes until the mixture thickens and softens.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
To the softened bran mixture, add the melted butter, brown sugar, eggs, vanilla extract, and buttermilk. Whisk until fully combined and smooth.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined. Do not overmix.
Gently fold in the currants until evenly distributed throughout the batter.
Divide the batter evenly between the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with turbinado sugar for added crunch and sweetness.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 472.4 g | 172% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 258.9 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 695 mg | 53% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3067 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
