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.
I just subscribed. I love your sense of humor and your good recipes. I just have
one wish; that you would learn to stay-away from self-rising flour! It most always contains aluminum and it is SO bad for us.
Thanks. 🙂
I tried these this weekend when my son and wife were visiting, notoriously picky eaters. They really seemed to like them and I loved them. I will definitely fix these again! My son bakes a lot of bread and gave me lots of good ideas for stir ins.
Well, this is my second batch and because I couldn’t find wheat bran I used wheat germ and both batches were WONDERFUL. The first was banana and the second was apple cinnamon. Mmmmm. Thanks Christy for another fabulous recipe. =)
Broasted— I always thought that meant pressure fried.
The muffins sound good!
I also recently discovered the joy of bran muffins and posted a recipe for them on my blog! The one I used is just a slight variation of the recipe on the bag of wheat bran- I bought Bob’s Red Mill, too. Yours look great though with the buttermilk and everything! And don’t feel bad about your muffin tin. It does the job, right? People should find better things to snark about.
Thank you!! You always make my day with your kindness!!
How about using flax seed meal? That should work – AND you get lots of antioxidants and omega 3s in the process! What do you think?
One of my favorite family stories is about a visit to Picadilly’s! My parents took my brother to Picadilly’s when he was just a baby, and the restaurant was awfully busy that day. They were standing in line with a sweet older couple, who took to playing with the baby. While they were standing there chatting, the elderly gentleman took hold of my brother’s foot and popped the whole thing in his mouth. You could tell it was the sort of thing he did all the time with his own grandbabies, just fooling around. His wife wasn’t too happy that he did it out in public, though. We still kid my brother about the time he almost lost his foot at the buffet. 🙂