Easy Raisin Bran Muffins
- PREP 15min
- COOK 15min
- TOTAL 30min
These delicious bran muffins are full of healthy ingredients like wheat bran, raisins, and applesauce. For extra moist and juicy raisins in your muffins, I soak them in hot water before adding them to the batter. This simple step makes a big difference in the final texture!
You Will Need
1 ½ cups (95g) wheat bran
2/3 cup (158ml) boiling water
1/2 cup (80g) raisins
2 cups (260g) whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 tablespoons (113g) unsalted butter at room temperature
1 cup (213g) light brown sugar, packed
1 tablespoon orange zest
2 large eggs
1/2 cup (128g) unsweetened applesauce, try homemade applesauce
2 tablespoons (40g) molasses
1 teaspoon vanilla extract
1 cup (236ml) buttermilk
Directions
Preheat your oven to 375°F (190°C) and line 18 regular-size muffin cups with paper liners.
In a medium bowl, combine the wheat bran with about half of the hot water. Stir the mixture well and set it aside to allow the bran to absorb the water.
Mix the wheat bran with about half the hot water in a medium bowl, stir, and set aside.
Combine the remaining hot water and raisins in another bowl and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, beat the butter, sugar, and orange zest with an electric mixer until light and fluffy (about 3 minutes). You can also use a stand mixer with a paddle attachment.
Add the eggs one at a time, beating well after each addition.
Mix in the applesauce, molasses, and vanilla on low speed.
Add half the dry ingredients to the wet ingredients, mixing on low speed until mostly incorporated. Scrape the sides of the bowl, then mix in half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk.
Drain the raisins, then gently fold them and the wheat bran mixture into the batter.
Divide the batter between the muffin cups. Bake for 15 to 18 minutes until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack to cool completely.
Adam and Joanne's Tips
- Buttermilk substitute: Combine 1 cup of milk (dairy or non-dairy) with 1 tablespoon of white vinegar or fresh lemon juice. Set aside for 10 minutes before using the recipe above.
- The nutrition facts provided below are estimates.