From-Scratch Bran Muffins
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These From-Scratch Bran Muffins blend wholesome goodness with Southern charm, featuring the hearty goodness of wheat bran with just the right amount of sweetness. Ideal for an elegant yet nourishing breakfast or snack!
There’s something special about baking from scratch, and these bran muffins really hit the spot. With a bit of Southern flair, they combine the hearty goodness of wheat bran with just the right amount of sweet. Every bite is a perfect mix of wholesome texture and light sweetness, making them great for breakfast or an afternoon snack.
Whether you’re having friends over for brunch or just want to jazz up your morning, these muffins will do the trick. They’ve got that rustic, homemade charm that pairs perfectly with a pat of butter or a drizzle of local honey. So, fire up the oven and gather your ingredients—these bran muffins are ready to bring a touch of Southern comfort to your kitchen.
These can be made plain, or you can add in your favorites mix-ins. They can be made only slightly sweet for a dinner bread or muffin-sweet for a breakfast muffin or dessert. So roll up your sleeves and let’s get baking!
What You’ll Need to Make From-Scratch Bran Muffins:
Ingredients:
- Wheat Bran
- Vegetable Oil (or melted butter)
- Self Rising Flour*
- Buttermilk**
- Vanilla
- Egg
- Brown Sugar
- Dried Cranberries and Walnuts – but you can use different add ins if you prefer them to the cranberries and walnuts!
*If you don’t have self rising flour, see my FAQ page on how to make your own
**If you want to make your own buttermilk, here is an easy way. For each cup of milk, add 1-2 tablespoons of white vinegar or lemon juice. Stir and allow to sit for five minutes before using.
How to Make From-Scratch Bran Muffins:
Place your wheat bran and buttermilk in a bowl and stir well. It will look kind of like sawdust paste 🙂
Add in egg, oil (or melted butter), brown sugar, and vanilla and stir well once more.
Add all remaining ingredients, including your choice of mix-ins! Stir until it’s well combined.
Spoon out into 12 muffin cups in a muffin tin.
You can either line them with muffin papers or just spray your muffin tin with cooking spray. I have done both but I usually put these in muffin papers because I like to freeze them and it just makes it a little easier.
Sometimes I like to keep a few of the toppings back and add them on the top of the scooped out batter so that you can see the toppings more aesthetically on the top of the muffins!! It’s a great way to make them look even prettier on a plate 🙂
Bake at 375 for 20 minutes, or until lightly browned on the top. Allow to cool for a few minutes in muffin pan and then remove to cool completely on a towel lined counter or platter. Can serve warm, of course!
Aren’t they beautiful?!
I love to serve mine warm with butter. Add some honey on there for even more sweet if you want! They are sooo good!!
Enjoy!!!
How to Store From-Scratch Bran Muffins:
I like to freeze my muffins! First, cool them completely. Place the muffins in zipper seal gallon sized bags and freeze. Thaw them by wrapping in paper towel and heating in the microwave until heated through, about 45 seconds or so.
What else can I mix in to my bran muffins?
Get started customizing by adding 1/2 to 1 cup of any of the following or a combination of the following:
- chopped nuts of your choice (pecans, walnuts, peanuts, etc)
- Dried Cranberries, raisins, dried blueberries, chopped dried peaches, chopped dried apples, etc
- finely chopped fresh apple
- fresh grated carrots
- Seriously, pretty much anything you’ve got a hankering for!
More Recipes You’ll Love:
Ingredients
- 1 +1/2 cups wheat bran*
- 1 cup buttermilk
- 1 egg
- 1/2 cup vegetable oil or 1/2 cup butter, melted and cooled
- 1 teaspoon vanilla
- 1 cup self rising flour
- 3/4 brown sugar Dark or light, your preference. Use 1 cup if you prefer them sweeter
- 1/2 cup dried cranberries
- 1 cup chopped nuts - I'm using walnuts.
Instructions
- In large mixing bowl, stir together bran and buttermilk.
- Add in egg, oil, brown sugar, and vanilla. Stir well to combine.
- Add in flour, cranberries, and nuts and any other add ins you want. Stir well until completely moist.
- Bake at 375 for twenty minutes, or until golden.
Would love some of these right now! Your muffin tin is soooo familiar. Mine looks pretty bad, really. I know about Picadilly, Blue Plate and Mullins, but I haven’t been to a Picadilly in a long time and Mullins since, oh, I was probably a teenager or younger. Use to go there and sit in the car and order and just eat it in the car (altho, I have been in too). Memories of long ago.
My mom grew up in Monroe, Louisiana, but ended up transplanting to Wisconsin when she met and married my dad. One of the things I always looked forward to when we visited my grandmother was eating at the Picadilly cafeteria. It offered a wide array of Southern foods that we never got “up north”. That’s where I learned about crawfish etoufee (sp?!), gumbo, hush puppies, etc. I still have fond memories of those visits!
I love muffins and these look yummy! I do have a question though…did you wear a football helmet when you were diggin out that blue tablecloth??
~giggles~ It’s actually a dish towel I got from the drawer and ironed 🙂
Thanks Christy. May have to experiment with that. On my way out the door now to buy wheat bran. Have a good day!! =)
As I was reading about all the places you had been, I noticed a word I hadn’t heard before. What are “broasted” potatoes? And yes I am from the south too but must have lived a sheltered life. LOL
I’ve only seen them at Mullins myself so it’s not just you! It’s their version of roasted, cooked under the broiler.
I’ve done smooshed banana and finely chopped apple, yum!
I bet these would be good with fresh squished bananas & walnuts, yum, have you tried using any fresh fruit in these?