easy bran muffins

These Maple-Glazed Cranberry Pecan Bran Muffins are not only healthy and filling, they're SO delicious, you'll find yourself making them again and again! And it doesn't hurt that they come together quickly with one bowl and no mixer needed!

Maple-Glazed Cranberry Pecan Bran Muffins

water

cranberries

sugar

eggs

molasses (I use light, unsulphured molasses which

buttermilk (I use whole milk buttermilk

vanilla extract

baking powder

baking soda

salt

wheat bran

whole wheat flour

all-purpose flour

pecans (divided)

maple syrup

butter (I use salted butter)

Heat the water in the microwave for 2 minutes until very hot. Add the dried cranberries and allow them to sit in the hot water while you mix up the batter.

Preheat oven to 400 degrees. Spray a 12-cup muffin pan generously with non-stick cooking spray. Set aside. Set a cooling rack on a work surface with a piece of parchment paper or foil underneath (for easy cleanup).

Whisk together oil, sugar and eggs in a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine.

Sprinkle the baking powder baking soda and salt over the top and whisk until nice and smooth.

Add the bran and both flours, Stir just until all of the flour mixture is incorporated (do not over-mix).

Drain the dried cranberries and press on them with the back of a spoon to remove any excess water. Add the cranberries and ½ cup of the chopped pecans to the batter and stir to combine.

Spoon batter into prepared muffin tins, filling almost to the top. Sprinkle the remain ¼ cup of pecans over the tops of the muffin. Bake for 12-15 minutes until firm to touch and a tester comes out clean.

Allow to sit in muffin tin for 5 minutes, then remove them from the pan to the cool rack.

For the muffins:

Combine the butter and maple syrup in a small microwave-safe bowl or measuring cup. Cook on high power for 45-60 seconds or until the butter is melted. Stir well to combine. Brush mixture over the top surface of warm muffins. (If desired, double the glaze and brush it on the tops and sides of the muffins.

Allow the muffins to cool and the glaze to dry. Serve and enjoy!

For the maple-butter glaze:

Super moist and delicious, these easy muffins roll out of the oven with high rounded bakery-style,&nbsp;tops!&nbsp;

One Bowl Buttermilk Bran Muffins

brown sugar

molasses

buttermilk

raisins

honey

butter

Preheat oven to 400 degrees. Spray 16 muffin cups with non-stick spray for average size muffins OR grease 12 muffin cups (standard size) for large muffins. (Or see tip  above for making a small loaf of bread in addition to 12 muffins.)

Whisk together oil, sugar and eggs in a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine.

Sprinkle bran, flours, baking powder baking soda and salt over the top. Stir just until all of the flour mixture is incorporated (do not overmix). Add raisins and stir to combine.

Spoon batter into prepared muffin tins, filling almost to the top. Bake for 12-15 minutes until firm to touch and a tester comes out clean.

Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.

Combine melted butter and honey in a small bowl. Stir well to combine. Brush mixture over the top surface of warm muffins.

For the honey-butter glaze:

This bran muffin recipe is a wholesome classic that’s anything but boring! The muffins are soft, moist, and hearty, with a lightly sweet flavor and a tender crumb throughout.

Moist Bran Muffin Recipe

whole wheat flour (also called wholemeal flour)

tsps baking powder

½ tsp baking soda

1½ tsps ground cinnamon

light brown sugar

tbsps blackstrap molasses

egg (room temperature)

applesauce

milk (room temperature)

vegetable oil

raisins (optional (see note 3))

Preheat your oven to 425°F (220°C) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.

In a medium bowl, sift together the wheat bran, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine and set aside.

In a large bowl, whisk together the light brown sugar, blackstrap molasses, egg, applesauce, vegetable oil, and milk until well combined.

Add the dry ingredients to the wet ingredients and gently fold until just combined (do not overmix).

If using, gently fold through the raisins until just combined. Do not overmix.

Divide the batter evenly between the muffin liners.

Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (180°C) and bake for a further 8–10 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.

Allow the muffins to cool in the tray for 15 minutes before transferring to a wire rack to cool completely. Enjoy!

https://content.jwplatform.com/videos/pQATZIiv.mp4

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Top 3 easy bran muffins recipes from across the web

The most viewed easy bran muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Maple-Glazed Cranberry Pecan Bran M...

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The most viewed easy bran muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine