This is my go-to bran muffin recipe. They made an appearance years ago in Super Natural Every Day, and this is an updated recipe. You can have them coming out of your oven in under thirty minutes. These muffins bake hot and develop a substantial, crunchy muffin top. You get a tender, barely sweet, buttermilk crumb underneath. I love them warm, slathered with a bit of butter. Wayne likes his with butter and hot honey. They’re basically the opposite of a sweet, cupcake-style muffin in all the best ways possible.
How To Make Bran Muffins
Quite honestly, there’s no reason to get out your electric mixer for these muffins. Hand mixing them in a bowl the old-fashioned way, is a breeze. And the clean-up is faster. To make these bran muffins:
- Pre-heat your oven. Get it nice and hot, 400°F. If you aren’t sure how accurate your oven is, err on the side of caution and dial it back a shade. Get all your ingredients ready.
- Whisk together the wet ingredients. They all go in a big bowl – eggs, buttermilk, butter, maple syrup.
- Add the first dry ingredients. Mix in the bran and cereal and let it sit for a few minutes, to absorb some of the moisture and thicken up a bit. Then you’ll fold in the rest.
- Bake! Fill your muffin tins and bake until beautifully golden.
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