Ultimate Buttermilk Bran Muffins

Sunday 12 August 2018

Buttermilk Bran Muffins. I think my favourite type of muffin of all the types of muffins you can get today are plain old fashioned Bran Muffins. There is nothing pretentious about them.  They are simple and they are delicious.  

This recipe I am sharing today for Buttermilk Bran Muffins is especially delicious, yielding a muffin that is super moist and delicious, with a well rounded bakery style top. You cannot go wrong with one of these!

Many moons ago when I used to run my own coffee shop, my Bran Muffins were really popular with my customers.  I used to offer three kinds of muffins on a regular basis,  Morning Glory Muffins, Banana Muffins and Bran Muffins.  
Occasionally I would shake it up and add another flavour as a treat, like blueberry or chocolate chip  . . .  but these three were the mainstay of our muffin selection . . .

And I can tell you we sold out every day . . .  with the Bran Muffins being the first to go. This isn't surprising really.
We all want to think we are eating something a tiny bit healthy in the morning  . . . and if you can call it the ultimate, well . . .  so much the better, and these truly are the ultimate in bran muffins!

Loaded with lots of lovely fibre  . . .  I use two kinds of bran . . .  wheat and oat bran.
This makes for a hearty muffin, with loads of fibre. They are still light and delicious however.

And two kinds of flour  . . .  whole wheat and white flour.  
This is a brilliant combination when it comes to creating a wholesome muffin. Whole grains are so good for you.

And plenty of raisins  . . .  I like Sun Maid California raisins for my bran muffins.  
They are lovely and dark and sweet. You can use whichever raisins you enjoy, or even dried cranberries. Its up to you. Your muffin, your choice.

These are beautifully moist muffins  . . . probably from the addition of buttermilk.
With all of that fibre these could be a bit dense and heavy, but thanks to the buttermilk they are not. Buttermilk makes most baked goods lovely and moist and light.

They are sweetened with a mix of golden syrup and dark treacle, along with brown sugar.  Brown sugar is an ingredient which also makes for very moist baked goods.
You can also use molasses instead of the golden syrup and dark treacle. I understand that both of those things can be somewhat difficult to procure  . . .  molasses works beautifully also.

These bake up wonderfully with a lovely high dome . . . just what you want to see in a muffin! 

Serve them warm, just as is, or with some butter for spreading.  Either way, they are amazingly delicious!   
These are so good that three days later you will still be loving them!  They also freeze amazingly well.

*Ultimate Buttermilk Bran Muffins*
Makes 12 large muffins

These delicious muffins are super moist and stogged full love lovely raisins. I use both oat and wheat bran in them, but you can use all wheat bran if you prefer. Quick and easy to make. 

For the wet ingredients:
120 ml sunflower oil (1/2 cup)
100g soft light brown muscovado sugar (1/2 cup, packed, can use light brown sugar if you wish)
3 large free range eggs
2 TBS golden syrup
3 TBS dark treacle
(Can use 5 TBS mild molasses)
1 tsp vanilla extract
365ml buttermilk (1 1/2 cups)

For the dry ingredients:
55g wheat bran, unsifted (1 cup)
55g oat bran, unsifted (1 cup)
140g whole wheat flour (1 cup)
95g plain flour (2/3 cup)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

You will also need:
100g raisins (2/3 cup)   

Preheat the oven to 200*C/400*F/gas mark 6.  Spray a large 12 cup muffin pan generously with non-stick, low fat cooking spray. Set aside.

Whisk the sunflower oil and brown sugar together until smooth. Whisk in the eggs, syrup and treacle.  Whisk in the vanilla and the buttermilk.  Whisk together both brans, both flours, baking powder, soda and salt.  Add all at once to the wet ingredients and stir just to combine.  Stir in the raisins.  Divide between the prepped muffin cups, filling 2/3 full.

Bake for 12 to 15 minutes, until well risen and the tops bounce  back when lightly touched.  Let sit in the tin for 5 minutes, before carefully loosening and tipping out.

You just can't go wrong with a Bran Muffin can you?  If you want you can leave out the raisins, and add toasted nuts instead.  Pecans would work well as would walnuts. You could even add some nuts in addition to the raisins!  Delicious any way you bake them!  Bon Appetit! 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

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  1. What a great campaign Marie, I don't have good deed story as such but when my partners grandma fell ill with terminal cancer a number of years ago (who we were extremely close to) we took it as an honour to be able to give her, show her the love and care she had so unselfishly showered us with as a family.
    Kindness cost nothing:)

    1. You are right Faye! Kindness really does cost nothing! Thank you for sharing your story! I am sure your partners grandma really appreciated everything you did for her! Kindness is the gift which keeps on giving! Xo

    2. Hi Marie, feeling a little bit silly, I commented on your other post yesterday and for some reason when I came to comment again on your bran muffins, my phone reposted yesterdays message. Sorry about that but thank-you for your kind words..
      What I did want to say was that all your recipes are delicious, easy to follow, and something me and my 14 year old daughter love to make together, thank-you for sharing them all:)

    3. Not to worry Faye! I am happy that you and your daughter enjoy my recipes! That’s why I post them! It makes me happy when other people cook and enjoy them! Xo

  2. Nothing like a great classic bran muffin:)

  3. Wondering if it’s possible to modify this to bake in a loaf pan.

    1. I never have so I can't say it would work with any certainty. However I did find you this which you might find helpful: https://www.thespruceeats.com/convert-a-muffin-recipe-into-loaf-4097840#Converting%20from%20Muffins%20to%20A%20Loaf


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