Melt in Your Mouth Bran Muffins
Indulge in the wholesome goodness of these *Melt in Your Mouth Bran Muffins*—a perfect balance of tender texture and rich, hearty flavor. Packed with nutritious wheat bran softened in boiling water for ultimate moisture, these muffins are light yet satisfyingly filling, making them an ideal breakfast or snack. The blend of brown sugar, buttermilk, and vanilla adds a subtle sweetness, while optional raisins or chopped dates bring a delightful burst of chewy sweetness to every bite. Quick and easy to make, these muffins come together in just 15 minutes of prep time and bake to golden perfection in under 20 minutes. Whether served warm straight from the oven or stored for later, these homemade bran muffins will quickly become a household favorite for their irresistible, melt-in-your-mouth charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 1.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 whole Large eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 0.75 cup Raisins or chopped dates (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.
In a medium bowl, add the wheat bran and pour over the boiling water. Stir well to combine and let it sit for 10 minutes to allow the bran to soften.
In another bowl, sift together the all-purpose flour, baking soda, and salt. Set these dry ingredients aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer until fluffy and well combined, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the softened bran, followed by the buttermilk and vanilla extract, until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
If using raisins or chopped dates, gently fold them into the batter with a spatula.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Enjoy these moist and tender bran muffins warm, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 478.1 g | 174% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 297.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 591 mg | 45% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2787 mg | 59% | |
*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.
