Bran Raspberry Muffins
Start your morning right with these wholesome and flavorful Bran Raspberry Muffins, a delightful combination of hearty wheat bran, juicy bursts of fresh raspberries, and a hint of warm cinnamon. This recipe strikes the perfect balance between nutrition and indulgence, packed with fiber-rich ingredients and a moist, tender crumb. Topped with a sprinkle of rolled oats for added texture, these muffins are not only a feast for the taste buds but also visually irresistible. Ready in just 40 minutes, they’re perfect as a quick breakfast, healthy snack, or even a portable treat for busy days. With minimal prep and bursting fruity flavors, these homemade muffins are destined to be a favorite. Serve them warm, straight from the oven, or store them for a few days of grab-and-go satisfaction!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Light brown sugar, packed
- 1 large Egg
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- 2 tablespoons Rolled oats (for topping)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the wheat bran, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mix well to evenly distribute dry ingredients.
In a separate medium bowl, whisk together the brown sugar, egg, buttermilk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to overmix, as this can result in dense muffins.
Fold the fresh raspberries into the batter gently, making sure they are evenly distributed without breaking them apart too much.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with rolled oats for added texture and visual appeal.
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 muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 3464 mg | 151% | |
| Total Carbohydrate | 340.3 g | 124% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 163.7 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 562 mg | 43% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1973 mg | 42% | |
*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.
