Bran muffins sometimes get an unfair reputation — dense, “healthy-tasting,” the responsible, not-so-fun friend of the muffin world. But I’ve always loved a good bran muffin. Not overly sweet, tender and flavorful in a way that is comforting, nourishing, and quietly delicious.
These muffins are exactly that: soft and tender, with just enough sweetness to be delicious, but without wandering into cupcake territory. They have a warm, hearty flavor that makes you feel great about eating them for breakfast — without it being a “health food” moment.
I like to bake a batch and tuck a few into the freezer; they reheat beautifully. And then, suddenly, future-you is enjoying a bakery-style treat with your morning coffee, with almost no effort at all. Which, if you have children, feels like a huge win. I hope your family enjoys these as much as we do.
Golden Raisin Bran Muffins
Ingredients
Bran Soaker and Raisin Soaker
- 200 g (2 1/2 cups) wheat bran
- 300 g (1 1/4 cups) whole milk
- 420 g (1 3/4 cups) creme fraiche
- 2 large eggs
- 160 g (1 cup) golden raisins You can sub regular raisins if you prefer
Muffin Dry Ingredients
- 150 g (~3/4 cup) packed brown sugar
- 2 Tbsp unsulphured molasses
- 330 g (2 1/3 cup) unbleached all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp kosher salt *I use Diamond Krystal — reduce by half if using Mortons
Topping Mix (Optional)
- 50 g millet
- 40 g finely chopped pecans
- 30 g sunflower seeds
Instructions
- Note: If you want a truly delicate muffin with the best rise, rest your muffin batter in the fridge overnight before baking (as directed). You can bake directly after mixing, but the flavor will be somewhat less developed.
Mix Bran Soaker and Raisin Soaker
- In a medium bowl, mix your wheat bran, milk, creme fraiche, and eggs until well mixed, and cover with a lid or plastic wrap. In a separate bowl, cover your raisins with hot water, cover with a lid, and set aside. Let these soak for 30 minutes on the counter.
Mix Muffin Batter
- To your bran mixture, add your brown sugar and molasses, mixing until well combined.
- Drain the raisins, and add to the bran mixture.
- In a separate bowl, mix your flour, baking powder, baking soda, and salt until well combined. Carefully fold your wet mixture into your dry ingredients – it will be a thick batter. Do your best not to overmix. Cover the batter and set in your fridge for a few hours or overnight (you can skip this rest and still have good results, but it will improve the tenderness, flavor, and rise of your muffins).
Bake Muffins
- Preheat your oven to 350°F (~176°C). Grease a standard muffin tin or line with muffin liners (you can also do jumbo muffins, and simple increase the bake time).
- Spoon your batter into the prepared muffin cups, filling nearly to the rim.
- Mix your topper ingredients (millet, pecans, sunflower seeds), and sprinkle across the tops of your muffins. If you prefer, you can forego this topping and just sprinkle with coarse sugar.
- Bake for 25-35 minutes (depending on the heat of your oven), until they are golden brown and the top of the muffins springs back when touched.
- Remove and cool on a wire rack for 15 minutes.
- These are best eaten the day they are baked – preferably with butter and maybe even a little sprinkle of flaky salt. They also freeze wonderfully. You can reheat from frozen in a 300 degree (F) oven for 8-10 minutes. Enjoy!
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