The texture of these bran muffins is just…mwahhh…chef’s kiss. And the taste is just as stinkin’ good!

If you’re looking for a soft, airy, moist bran muffin that tastes delicious, you’ve come to the right place.

My Professional Food Testers (a.k.a. my brother and our helper) rated them a solid 10/10.

To seal the deal, these muffins are also incredibly quick and easy to make. You can whip them up in half an hour!

How to Make the Bran Muffins

These muffins were very much experimental. To be honest, I don’t even know what I was doing soaking the bran, but it just felt right! 

The good news is that these experimental muffins turned out very well. Very well indeed. The bad news is they don’t last very long (because they get eaten so quickly)!

Start off by mixing the digestive bran and boiling water in a bowl.

In a separate mixing bowl, whisk together the sunflower oil and sugar. Then, whisk in the eggs. Lastly, mix in the buttermilk, vanilla essence, and salt.

Sift the cake flour into the mixing bowl and add the baking soda. If I’m being real, I definitely forgot to sift the flour, so I guess it’s not necessary – but you choose! Stir until just combined. 

Finally, add the soaked bran into the mixture and stir well. You should have a fairly runny cake batter.

Prepare a muffin tray by greasing it, or use cupcake liners. I tried out a hack I’d seen where you use baking paper as the cupcake liners. Surprisingly, it worked a charm (and looked extremely aesthetic)! 

Spoon the mixture into the muffin tray, filling the holes right up to the top. You should have enough mixture for about 9 large muffins.

Bake the bran muffins for 15-20 minutes, or until a skewer comes out clean. Allow the muffins to cool on a wire rack before enjoying (or eat them hot, that also works).

Serving & Storing

If you have any muffins left by the time they cool down completely, store them in an airtight container. They’ll keep well for the next couple of days, and can even be heated up in the microwave or toaster.

These muffins are absolutely fabulous just by themselves, or with some butter and jam. They make a great snack, grab-and-go brekkie, or sweet treat. It’s up to you! 

Print Recipe

Bran Muffins

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Sweet

Serves: 9 large muffins

Prep Time: 15 minutes – Cooking Time: 15-20 minutes – Total Time: 30-35 minutes

These moist, airy muffins will have you salivating! They're not too sweet, and they have a wonderful flavour. You won't regret making them, but you might regret not doubling the recipe!

Ingredients

• 2 cups digestive bran
• ½ cup boiling water
• ½ cup sunflower oil
• ½ cup brown sugar
• 2 eggs
• 1 cup buttermilk
• 1 tsp vanilla essence
• ½ tsp salt
• 1½ cups cake flour
• 1½ tsp baking soda

Instructions

1

Preheat oven to 180°C. Prepare a muffin tray by greasing it, or use cupcake liners/baking paper.

2

Mix the digestive bran and boiling water in a bowl.

3

In a mixing bowl, whisk together the oil and sugar. Next, whisk in the eggs. Finally, mix in the buttermilk, vanilla essence, and salt.

4

Sift the flour into the mixing bowl and add the baking soda. Stir until just combined. Stir the soaked bran into the mixture.

5

Spoon the mixture into the muffin tray, filling the holes right up to the top. You should have enough mixture for about 9 large muffins.

6

Bake for 15-20 minutes, or until a skewer comes out clean. Allow the muffins to cool on a wire rack before enjoying.

Notes

These are fabulous by themselves, or with some butter and jam. It’s up to you! If you have any left by the time they cool down completely, store them in an airtight container. They’ll keep well for the next couple of days, and can even be heated up in the microwave or toaster.

If you’re into muffins that are pure yumminess, you should also try out these pumpkin muffins.