Easy, classic bran muffins made with bran, whole wheat flour and Greek yogurt. The best part? No raisins!
I love bran muffins, and I used to eat one every day for breakfast. Seriously, I did. I didn't make them, I got them at a local French bakery in St. Paul, Minnesota. In fact, I would buy them all up and freeze them so that I always had one on hand. Years before that, I would buy them up from a supermarket bakery in Cleveland. I was a bran muffin hoarder. And why did I obsess over these muffins so much? Because they had NO RAISINS! Just really good, plain, moist (hate that word) with a slightly crusty top, bran muffins. I can never find plain bran muffins, never. But then recently I came across a recipe for raisin bran muffins that looked really good and I don't HAVEto add raisins, or anything else for that matter. Just classic bran muffins ~ yea!
I must say, these are pretty darn good. Whole wheat flour, wheat bran, Greek yogurt ~ good stuff. They rise up beautifully and are crusty and dense. They're not quite as dark as my previous addictions, but these muffins have the same texture and a better taste overall.
My favorite way to enjoy a bran muffinis for breakfast ~ warm, split in half with the muffin top in tact, slathered with butter, anda good cup of joe. Maybe a banana, too. It's the perfect way to start my day.
So, I have a dozen delicious classic bran muffins now, with no raisins, I'm so happy. I froze half of them, and Meathead and I (and a guest tomorrow) have some muffins for breakfast the next couple of days. I feel a newly awakened obsession coming on this new year ~ I'll be making these all the time. Peace, Kelly
You know what else I like for breakfast? Sour cream coffee cake!
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Classic Bran Muffins
Easy, classic bran muffin recipe made with whole wheat flour and Greek yogurt. Bakery quality, moist and without raisins.
¾teaspoonkosher salt~ I use Diamond Crystal, always
¼teaspoonbaking soda
⅛teaspoonground nutmeg, freshly grated or like me ~ not
12tablespoonunsalted butter (1½ sticks), room temp, very soft~ leave out overnight, if you can, needs to be very soft
Instructions
Preheat oven to 350º
Put wheat bran in large measuring cup and pour boiling water over it, stir to combine and let sit 5 minutes, then stir in the Greek yogurt and eggs, mix well.
Meanwhile, place all dry ingredients in a bowl ~ flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg ~ and whisk to combine.
Transfer dry mixed ingredients to bowl of stand mixer and add the really soft butter. Mix on low speed until butter is fully incorporated.
Add the bran mixture and mix until just combined. Remove bowl from stand and with spatula, make sure batter is fully mixed in from the bottom.
Evenly fill well-buttered muffin tin with batter, each of the 12 cups will be pretty full. The batter rises and puffs but does not spread. Bake in center of oven until firm, about 18 - 22 minutes. Pop muffins out to wire rack and serve warm with lots of butter. Store remaining muffins for 2 days or freeze.
Recipe Notes
If you really want raisins, you can fold 1 cup into the finished batter. You can also sprinkle some flaxseed on the muffins just prior to baking.
If you've seen any of my muffin recipes, you know that I love to bake with yogurt. It helps keep the muffins light and moist while adding a healthy dose of protein, fat, and calcium!
Turn boring bran muffins up a notch by adding delicious and healthful mix-ins such as shredded carrots, coconut and dried cherries. Served warm with butter, this muffin can run with the best of 'em. Blog post updated October 2023.
Bran is high in fiber and nutrients, but it is also lower in sugar and carbohydrates than other types of flour. Bran muffins are often also made with less sugar and sweeteners, which further reduces the sugar and carb content.
If you replace yogurt with skim milk, you'll be doing several things that might affect the flavor and texture of your muffins. Yogurt adds both fat and acid to the recipe. Fat tenderizes baked goods by interfering with gluten development. The acid in yogurt reacts with baking soda for a better rise.
Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference. If your recipe calls for one cup of milk, use three-quarter cup of milk and one-quarter cup of Greek yogurt instead.
Allowing them to cool slightly in the pan before removing them will help keep them from falling apart. This being said, you only want to leave them in the pan for a short amount of time—about five minutes. Any longer, and you run the risk of your muffins going soggy as they cool off.
Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.
In a muffin mix that calls for water, can I substitute milk? A. We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.
It should be no surprise that studies show wheat bran can relieve constipation and improve digestion. The outer layer of the wheat kernel is a fiber force with a whopping 25 grams per cup. Sprinkle it over your oatmeal, eat a bowl of bran cereal, or whip up a batch of bran muffins.
It's the bran. It helps keep you regular, especially if you eat a diet that isn't naturally high in fiber. But that doesn't make bran muffins healthy. Most of the muffins you buy in stores are high in sugar and fat, more like cupcakes than old fashioned muffins.
Over-mixing the batter. You'll know that you've done this if the muffins also turn out tough and chewy. This prevents rising because the gluten network is too tight to expand around the gas bubbles.
Yes, you'll get a decent dose of fiber thanks to the bran, but larger versions can have more than 400 calories and contain around 13 grams of fat. Also, many store-bought bran muffins actually contain more white flour than fiber-rich bran, while packing unwanted sugar and sodium as well.
Here's the problem with the bran muffin: Although bran can help lower LDL cholesterol, the butter, sugar and eggs aren't doing your LDL levels any favors. While this bran muffin may not raise your cholesterol, it certainly won't help you lower it. And lowering harmful cholesterol levels is what most of us need to do.
Its creaminess helps keep baked goods moist. Its tanginess imparts a crave-worthy, old-fashioned flavor. Its acidity helps activate baking soda, which can make baked goods fluffy and light.
Yogurt lends itself beautifully to breads, biscuits, muffins, and cakes, providing a slight tanginess and a light, fluffy texture. You can substitute yogurt for several dairy products like sour cream and kefir in many recipes, or bake up a recipe that specifically uses yogurt.
Sour cream, especially full-fat sour cream, is a great substitute for yogurt in baking. It has a similar tangy flavor and creamy texture, making it suitable for a variety of recipes like cakes, muffins, and quick breads. You can also use dairy-free or vegan yogurt.
Using yogurt in your baked goods will make them incredibly moist, while adding yogurt to savory dips and soups gives them creaminess with a touch of tang.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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