Bran Muffin Recipe

Preheat and prep

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. If using large add-ins (nuts, dried fruit), coarsely chop them now.

If you do not have buttermilk, make a substitute by stirring 1 tablespoon lemon juice or white vinegar into a measuring cup, then add milk to reach 1 cup; let sit 5 minutes.

In a large bowl, whisk together the wheat bran, all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until evenly distributed.

In a separate medium bowl, whisk the buttermilk, egg, vegetable oil, and vanilla extract until combined and slightly frothy.

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently fold using a spatula or wooden spoon until just combined. Do not overmix; a few streaks of flour are okay.

Fold in the raisins (or dates) and chopped nuts, if using. If the batter seems very thick, add up to 2 tablespoons of milk to loosen; it should be thick but scoopable.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with turbinado sugar if using.

Bake in the preheated oven for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking if your oven bakes unevenly.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool another 10–15 minutes before serving. Serve warm or at room temperature. Muffins store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.