Orange Cran Bran Muffins
Bursting with bright citrus notes and studded with sweet-tart dried cranberries, these Orange Cran Bran Muffins are a deliciously wholesome way to start your day! With a base of hearty bran cereal, these muffins are packed with fiber and nutrients, making them as nutritious as they are flavorful. The combination of freshly squeezed orange juice and fragrant orange zest infuses each bite with vibrant freshness, while brown sugar adds a subtle caramel-like sweetness. A touch of crunch from optional chopped nuts elevates their texture, making them a delightfully satisfying breakfast or snack option. Easy to make in just 35 minutes, these moist and tender muffins are perfect for busy mornings or meal prep, and they can be stored or frozen for grab-and-go convenience. Whether you enjoy them warm out of the oven or as an energizing treat later in the day, these muffins are sure to brighten your table with their fruity, wholesome charm!
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Recipe Information
Ingredients
- 2 cups bran cereal
- 1.25 cups milk
- 0.5 cups freshly squeezed orange juice
- 1 tablespoon orange zest
- 1.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.75 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups brown sugar, packed
- 1 large egg
- 0.25 cups vegetable oil
- 0.75 cups dried cranberries
- 0.5 cups chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with nonstick spray.
In a large mixing bowl, combine the bran cereal, milk, orange juice, and orange zest. Stir well and let the mixture sit for 5 minutes to soften the cereal.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
To the softened bran cereal mixture, add the brown sugar, egg, and vegetable oil. Mix until well combined.
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should be thick and slightly lumpy.
Gently stir in the dried cranberries and chopped nuts (if using) until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 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 pan 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 |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 36.4 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 3457 mg | 150% | |
| Total Carbohydrate | 408.6 g | 149% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 211.2 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 600 mg | 46% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 1534 mg | 33% | |
*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.
