Moist Molasses Bran Muffins
Start your day with these tender and *Moist Molasses Bran Muffins*, a wholesome breakfast or snack packed with the rich, earthy sweetness of molasses and the nutty goodness of wheat bran. Soaked in creamy buttermilk, the bran softens to create a perfectly fluffy texture, while a hint of cinnamon adds a warm, aromatic touch. These hearty muffins strike the ideal balance of flavor and nutrition, with optional raisins or chopped nuts for added bursts of sweetness or crunch. Ready in under 40 minutes, they’re easy to make and perfect for meal prep—store them in an airtight container for up to three days or freeze for a grab-and-go treat. Perfect for busy mornings or leisurely brunches, these muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups wheat bran
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.33 cup unsalted butter, melted and slightly cooled
- 0.5 cup molasses
- 0.25 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup raisins or chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium mixing bowl, combine the wheat bran and buttermilk. Let it sit for 5-10 minutes to allow the bran to soften.
In a separate large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In another bowl, whisk together the melted butter, molasses, brown sugar, egg, and vanilla extract until smooth and well combined.
Add the molasses mixture to the softened wheat bran mixture and stir until fully combined.
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. Mix just until no dry streaks remain.
If using raisins or chopped nuts, gently fold them into the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 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 muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 403.3 g | 147% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 239.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 857 mg | 66% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4668 mg | 99% | |
*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.
