Best Bran Muffins

Betty Crocker's recipe from the 1950s Betty Crocker Cookbook uses a whopping 3 cups of bran to 1 cup of all-purpose flour. Most older recipes I have found on the Internet only use 1 1/2 cups or 2 cups of bran. I'm intrigued and would like to try 1/2 recipe sometime. Actually I would like to try 1/2 recipe of each recipe below.

Some comments for Stella Parks' recipe were that it is missing the flavor of molasses which they associate with their favorite muffins. One person used brown sugar instead of white, but said the flavor was not pronounced enough. Here's one reviewer's comment, "These are basically flour muffins with a bit of added bran. Serious bran muffins (the classic ones from my childhood) have at least as much bran as flour, and a bit of molasses for flavour. And dates are better than raisins."

Not too many negative comments for Sally's bran muffins. Some reviewers subbed molasses for the honey, which would add the flavor missed by some in Stella's recipe, and there was a lot of variation as to add-ins. Quite a few added apples, some subbed the banana for the applesauce. Two people even added shredded carrots.

Best Bran Muffins
from 1950s Betty Crocker Cookbook

She references her Oatmeal Muffin recipe and just changes the oatmeal out for 3 cups bran. The bran is not soaked in the buttermilk as the oatmeal is. Stella (recipe to right) says to definitely soak the bran so they are not dry.

Mix together thoroughly...
1/3 cup soft shortening (part butter)
1/2 cup brown sugar
1 egg

Sift together...
1 cup sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. soda
1 tsp. salt

3 cups bran
1 cup buttermilk

After sifting together the sifted dry ingredients, mix with 3 cups bran, stir into shortening mixture alternately with the 1 cup buttermilk.

Fill greased muffin cups 2/3 full. Bake until golden brown. Serve hot.

Temperature: 400 degrees (mod. hot oven)
Rime: Bake 20 to 25 min.
Amount: 12 medium-sized muffins

Healthy Bran Muffins
from https://sallysbakingaddiction.com/

Flavorful, wholesome, and tender, these bran muffins are an easy and quick healthy baking staple. Make sure you’re using pure wheat bran, not bran cereal. Use your favorite add-ins, or leave the muffins plain.

Sally did some testing: "I adapted this recipe from my morning glory muffins and blueberry oatmeal muffins, two of the most popular healthier muffin recipes on my site. The recipe went through 3 rounds of testing:

  • The first test batch I made was too wet—not enough whole wheat flour, so they tasted a little greasy.
  • For the second batch, I left out the applesauce and let the batter sit for about 15 minutes before baking, so the bran could soak up some of the liquid. This made the batter really thick, but then the muffins tasted too dry. Better to bake the batter right away.
    [Not sure about this. They say if you rest muffin batter overnight that they rise up higher when baked, and Stella (recipe to the right) says soaking them keeps them from drying out the batter. Betty Crocker's recipe does not soak the bran, but does soak oatmeal - ? I didn't find the bran muffins I made dry.]
  • My third try was the “just right” Goldilocks-approved batch of bran muffins, which is the recipe I’m sharing with you today.

Success Tip: The batter will quickly start to thicken up as the wheat bran absorbs the liquid—think instant oatmeal, or bran flake cereal absorbing milk the longer it’s left in your bowl. Scoop the batter into your lined muffin pan as soon as all your ingredients are combined, and bake."

FMM: Made 1/2 recipe using a whole egg. Measurements in [ ]. The batter may have been a little looser than hers, but it was not thin. I probably could have added a touch more bran, but the batter came all the way to the top of 6 muffins cups. I used the all whole wheat flour option and they definitely taste like all whole grains were used. I was not fond of this. Mine did not have the craggly tops like hers does. They had maybe one crack and were kind of pointy in the center. Most people point to too hot an oven as the cause. They were done when I checked after 18 minutes. I used molasses in place of honey and they did not have as much flavor from it as Mom's Brown Bread. I also did not add the cinnamon, which would add extra flavor.

1 and 1/2 cups (195g) whole wheat flour (spooned & leveled) (or white flour or 1/2 and 1/2)  [3/4 cup]
1 cup (52g) wheat bran [1/2 cup]
1 teaspoon baking powder [1/2 tsp.]
1/2 teaspoon baking soda [1/4 tsp.]
1/2 teaspoon salt [1/4 tsp.]
1/2 teaspoon ground cinnamon [1/4 tsp.]
1 large egg, at room temperature [1/2 egg?]
1/2 cup (170g) honey or pure maple syrup (some reviewers used molasses with good results) [1/4 cup]
1/3 cup (75g) coconut oil, melted (or vegetable oil, avocado oil, or melted butter) [1/6 cup]
1/3 cup (80g) unsweetened applesauce, at room temperature (mashed banana is a great replacement) [1/6 cup]
1 teaspoon pure vanilla extract [1/2 tsp.]
1 cup (240ml) nondairy milk (or dairy milk), at room temperature [1/2 cup]
2/3 cup (about 100g) raisins* [1/3 cup]

*Raisins/Add-ins: You can use 2/3 cup of any add-ins you prefer instead of raisins, such as dried cranberries, chopped walnuts or pecans, fresh or dried blueberries, or peeled and finely chopped apples, or leave the muffins plain. If using apples, I usually use closer to 1 cup.

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners.

[Mine came out with pointy tops and most say this is due to too hot an oven. Also my muffins tins may transfer heat faster than some. Start at 400°F and immediately turn the heat down when I put the muffins in the oven.]

Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.

Whisk the egg, honey, melted coconut oil, applesauce (or banana), vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Switch to a rubber spatula or wooden spoon and fold in the raisins (or other add-ins).

Spoon the batter evenly into liners, filling them all the way to the top. Bake for 5 minutes at 425°F [turn the temperature down immediately], then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower-temperature bake time. This trick makes beautiful bakery-style muffins every time.

Mini Muffins: If making these in a mini muffin pan, bake 12–13 minutes total at 350°F (177°C) the whole time.

Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

Yield: 12 muffins

Raisin Bran Muffins
from Stella Parks, https://www.seriouseats.com/

How to make old-school bran muffins from scratch that are as cozy as a cable knit sweater.

Why It Works

  • Pre-hydration prevents bran flakes from drying out the muffin batter.
  • Cold yogurt and eggs help cool the hot bran, speeding the process along.
  • Greek yogurt keeps the batter thick, so the muffins rise with a beautiful dome.
  • A touch of all-purpose flour provides structure, so the muffins don't crumble apart.

The thing about wheat bran is that you can't just sprinkle some into your muffin batter; the dry flakes are so incredibly absorbent that even an ounce or two is enough to suck up every last drop of moisture from the entire batch. Without access to that water, the gluten-forming proteins in the flour can't interlink, which weakens the structure of the batter, leading to fragile muffins that crumble apart at the touch. For that reason, bran needs a water supply of its own: four ounces of boiling hot water for every ounce of bran.

I like using Greek yogurt because it's strained, which keeps the batter nice and stiff, ensuring that each muffin bakes up with a beautiful crown. Because the batter's so incredibly thick it won't spread out all over the place in the oven, but instead will rise straight up.

Thanks to the infusion of water bound up with the bran, they have a nice shelf life, too—about two or three days in an airtight container at room temperature.

2 ounces wheat bran, such as Bob’s Red Mill (1 cup; 55 g)
8 ounces boiling water (1 cup; 225 g)
4 ounces plain, non-fat Greek yogurt (1/2 cup; 115 g)
2 large eggs, cold
6 1/2 ounces whole wheat flour (1 1/2 cups; 185 g)
5 1/2 ounces all-purpose flour (1 cup plus 1 tablespoon; 155 g)
5 1/4 ounces sugar (3/4 cup; 150 g)
1/2 ounce ground cinnamon (1 tablespoon; 15 g)
2 teaspoons baking powder
3/4 teaspoon (3 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/4 teaspoon baking soda
1/8 teaspoon grated nutmeg
6 ounces unsalted butter, soft and creamy—about 68°F (20°C)(12 tablespoons; 170 g)
6 ounces golden raisins (1 cup; 170 g), optional
3/4 ounce flaxseed (3 tablespoons; 20 g), optional

Adjust oven rack to middle position and preheat to 350°F (180°C).

In a large measuring cup, combine wheat bran and boiling water. Let stand 5 minutes, then stir in Greek yogurt and eggs.

Meanwhile, combine whole wheat flour, all-purpose flour, sugar, cinnamon, baking powder, salt, baking soda, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until the butter is incorporated, then add bran mixture and continue only until the batter is well combined. With a flexible spatula, scrape the bowl and fold the batter once or twice to make sure it's well mixed from the bottom up, then fold in the raisins if using.

Divide the batter between 12 lightly greased muffin cups, about 4 ounces (1/2 cup; 115g) each. This is enough to completely fill each cup with a little mountain of batter, but do not be alarmed; it will rise significantly but spread very little overall.

If you like, sprinkle with flaxseed, and bake until puffed and firm, about 18 minutes. Serve warm, and store leftovers in an airtight container for up to 2 days.

Notes: Avoid Greek yogurt thickened with gum, gelatin, or pectin. Look for brands that contain only milk and active cultures; this recipe was tested with both Fage and Chobani.

Makes 12 muffins