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.
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.
PrintBasic Buttermilk Bran Muffins
These Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 14 muffins 1x
- Category: Muffins & Quick Breads
Ingredients
- 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
- Preheat oven to 400 F and prepare muffin tins.
- In a large bowl whisk together oil, sugar and eggs. Stir in molasses, buttermilk and vanilla.
- In another bowl whisk the bran, flours, baking powder, baking soda and salt.
- Add to wet mixture and stir just until combined. (Don’t worry if it’s still a bit lumpy.)
- Spoon into prepared tins.
- Bake for 12-15 minutes until top springs back when lightly touched.
- Allow to cool slightly before removing from the pan.
- These will last in a tin on the counter for a week. Freeze up to three months.
LAURA M Clarke
I added 3 TBSP. of chia seeds & a slice of banana on top of each muffin.
Very yummy & will make again.
★★★★★
Rose Marie Fekete
This bran muffin recipe came out perfectly. I added fresh blueberries and they were enjoyed by everyone!
★★★★★
jeanie Kusko
I DON’T HAVE WHOLE WHEAT FLOUR WHAT CAN IUSE TO SUBSTITUTE – CAN I USE ALL-PURPOSE FLOUR ONLY AND WHAT AMOUNT?
Crosby Molasses
Hello Jeanie, yes, you can use all-purpose flour at the same ratio. Marie from Crosby’s Kitchen
Janice
Could you please provide the weight measurements for the bran and 2 types of flour? Thank you!
Sylvia
Found the Rogers bran at my store today. I have been looking for it for a long time.
Rushed home and made these muffins, soo good !
3 eggs makes them very light, no raisins neccesary. I did increase the sugar to 3/4 cup as I have a real sweet tooth lol
★★★★★
Heather Colls
I find that much bran heavy can I put half bran and more whole wheat flour? We enjoy raisins guess add at the end of mixing all together. Yes I put my raisins in water to hydrate them more. If I do not do this they seem to pull liquid out of what ever I am making.
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!!! ?
Stuart
Added cranberry’s & raisins Delicious
Tried to paste a photo. No go!
★★★★
Helene
Can you tell me what is the difference with cooking molasses and fancy molasses?
Crosby Molasses
Hello Helene. Cooking Molasses is a blend of our blackstrap and fancy molasses products. It’s darker than fancy molasses and is less sweet, with a more “full-flavoured” taste. Cooking molasses is a common substitute for fancy molasses in many recipes and the finished product will have a much more robust molasses flavour than if fancy molasses is used.
-Marie at Crosby’s kitchen
Anna
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?
Marie-Pierre Lessard
Hello Anna,
No, the brown sugar does not have to be packed.
Glad you like this recipe!
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!
Crosby Molasses
Hi Birdie, Buttermilk powder – such a convenience! Glad you enjoyed the recipe.
Michele Connors
where do you find natural bran? The only think I ever see at the store are bran flakes and bran buds….
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.
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?
Crosby Molasses
Hi Maureen, The natural bran they carry at my local grocery store is Rogers https://www.rogersfoods.com/product/natural-wheat-bran/ I hope you’re able to find a store that caries it really makes the best textured bran muffins.
Laurel
That link gives you a 404 message. I wonder if it has been discontinued?
Laurel
Here’s the updated link:
https://rogersfoods.com/shop/retail-products/retail-bran-germ/wheat-bran/
Josephine Mullane
Hi:
If you cannot find the natural bran by Rogers you can also buy it at the Bulk Barn, if there is a store in your city. Just a suggestion.
Jane
Can you use all bran cereal for the wheat bran?
Crosby Molasses
Hi Jane, This recipe only works with the natural bran. Bran cereal is too heave. WE do have another recipe on the blog that calls for bran cereal: https://www.crosbys.com/orange-cranberry-bran-muffins/
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 ?
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.