Bran Muffins Recipe

These bran muffins are hearty, moist, and delicious. They’re great for breakfast if you want a healthier muffin. You can taste hints of coffee and molasses in them and they rise beautifully. If you’ve never had a bran muffin, now’s the time to try them with this recipe. I don’t think you’ll be disappointed!

Bran Muffins Recipe

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A hearty and delicious breakfast muffin!

Serves: 22-24 muffins

Ingredients

Dry ingredients:
2 cups all purpose flour (I subbed in 1 cup whole wheat)
1 heaping tsp baking powder
1 heaping tsp baking soda
¾ cup granulated sugar (I used raw)
2 cups wheat bran
1 tsp salt
Wet ingredients:
1 cup black coffee
1 cup cold milk
1 cup vegetable oil
2 eggs
1 tsp vanilla extract
¼ cup molasses
⅔ cup raisins (optional)

Instructions

Preheat oven to 350 degrees F.
Line two 12 cup muffin tins with cupcake/muffin liners and grease with cooking spray, if needed.
In a large bowl, sift together flour, baking powder, and baking soda. Whisk in the sugar, wheat bran, salt, and raisins (optional)
In a medium bowl, whisk together coffee, milk, oil, eggs, vanilla, and molasses.
Add the wet ingredients to the dry and fold together until just combined. Don't over mix or you can wave goodbye to tender, fluffy muffins.
Divide muffin batter among your prepared muffin tins, filling them ¾ inches full.
Bake in preheated oven for 15-17 minutes until muffins have risen up and a toothpick inserted in the center comes out clean.
Cool for 3 minutes in the muffin tins before removing.
Enjoy!