Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.

Basic Buttermilk Bran Muffins

Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.

These Buttermilk Bran Muffins are filling, nourishing and just sweet enough, they are the perfect mid-morning and afternoon snack.

Four Basic Buttermilk Bran Muffins on a counter

Enjoy them plain or cut them in half and slather them with butter or peanut butter.

They can stay in a tin on the counter all week and they will still be moist and delicious. That’s what we love about molasses muffins – they stay fresh.

The original recipe called for 2/3 cup raisins but we prefer our bran muffins plain. If you’d like to add raisins you can mix them in with the dry ingredients.

Slightly adapted from the lovely blog, The Cafe Sucre Farine. Their recipes are always delicious and dependable.

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Basic Buttermilk Bran Muffins

These Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.

  • Author: Crosby's Molasses
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 14 muffins 1x
  • Category: Muffins & Quick Breads

Ingredients

Scale
  • 1/2 cup oil (grapeseed, canola or olive)
  • 1/2 cup brown sugar
  • 3 large eggs, room temperature
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 1/2 cups buttermilk
  • 1 tsp. vanilla
  • 2 cups wheat bran (natural bran)
  • 1 cup whole wheat flour
  • 2/3 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 400 F and prepare muffin tins.
  2. In a large bowl whisk together oil, sugar and eggs. Stir in molasses, buttermilk and vanilla.
  3. In another bowl whisk the bran, flours, baking powder, baking soda and salt.
  4. Add to wet mixture and stir just until combined. (Don’t worry if it’s still a bit lumpy.)
  5. Spoon into prepared tins.
  6. Bake for 12-15 minutes until top springs back when lightly touched.
  7. Allow to cool slightly before removing from the pan.
  8. These will last in a tin on the counter for a week. Freeze up to three months.

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Basic Buttermilk Bran Muffins

Comments

  • February 28, 2022
    reply

    Laurel

    I LOVE bran muffins and these did not disappoint. I used slightly less white sugar than the brown called for (I don’t buy brown, I “mix” my own by adding molasses separately). I was finishing off a carton of molasses and didn’t have quite what the recipe called for. I have been subbing 1c pumpkin for every 1c of liquid called for in my muffins and then used powdered milk (with a touch of citric acid) to make up the missing liquid (the litt bit of molasses and the buttermilk). I always use 100% whole wheat in all my muffins; and I added 1/2c each of Thompson’s, Sultanas, and dried cranberries. They were AMAZING!!! Super moist but light with just the right sweetness. And the combination of fruits was perfect. No pics, they are all gone!!! ?

  • February 11, 2022
    reply

    Stuart

    Added cranberry’s & raisins Delicious

    Tried to paste a photo. No go!

  • January 17, 2022
    reply

    Helene

    Can you tell me what is the difference with cooking molasses and fancy molasses?

  • July 9, 2021
    reply

    Hi, I made these and they are perfect, moist, flavourful, tasty and just slightly dense. They baked up nice and high, partly because I divided the batter into 12 muffins. They look like the ones you buy from coffee shops. The next time, I will make them a little sweeter. I used 1/2 cup brown sugar but not packed, because the recipe doesn’t say packed. Was it supposed to be packed?

  • August 26, 2020
    reply

    Birdie

    Hello Bridget;

    Thank you for this recipe.

    I made a batch the other day and these are lovely. My favorite! I used buttermilk powder by mixing it with the dry ingredients. Soft and fluffy and yum!

    • April 13, 2021
      reply

      Crosby Molasses

      Hi Birdie, Buttermilk powder – such a convenience! Glad you enjoyed the recipe.

  • July 11, 2019
    reply

    Michele Connors

    where do you find natural bran? The only think I ever see at the store are bran flakes and bran buds….

    • July 15, 2019
      reply

      Crosby Molasses

      Hi Michele, Natural bran should be in the baking section, or sometimes near the cereal, depending on the grocery store. Bulk Barn carries it too.

  • July 10, 2019
    reply

    Maureen Creamer

    I have been looking for natural Wheat Bran on the grocery store shelves and have been unable to find it. I always used to buy the Quaker brand in the green box. Some store employees have told me that the product has been discontinued. Can you suggest a substitution?

  • February 25, 2019
    reply

    Jane

    Can you use all bran cereal for the wheat bran?

  • January 11, 2019
    reply

    Dana

    Just curious about the Basic Buttermilk Bran recipe – why don’t you let the mixture sit for 10-15 minutes after all the ingredients have been combined so that the bran can properly “bloom” so that the wet ingredients get absorbed ?

    • January 22, 2019
      reply

      Crosby Molasses

      Hi Dana, Thanks for the suggestion. It’s interesting, some of my recipes call for the 10 min soak and others don’t. I have never found my muffin batter to be too runny so perhaps it’s more a matter of preference.

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