Bakery Style Bran Muffins Recipes

BAKERY-STYLE BRAN MUFFINS

Bakery-Style Bran Muffins image

I LOVE a good bakery bran muffin and have tried countless refrigerator bran muffin recipes, which always come up short. This recipe is from Cook's Illustrated and promises the best bran muffins. What is different about the ingred. is the ratio of white and wheat flours and wheat bran. The molasses, dark brown sugar help make up the great flavor and you will love the bakery crusty top. It is a little more work, but I would never bake any other recipe!

Provided by Roxygirl in Colorado

Categories Quick Breads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, softened
1/2 cup dark brown sugar, plus
2 tablespoons dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup buttermilk, plus
3 tablespoons buttermilk
1 1/2 cups wheat bran
1 cup raisins

Steps:

Adust oven rack to lower middle position and heat oven to 375.
Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
Add eggs one at a time, beating thoroughly before adding the next.
Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
Stir in bran and raisins.
Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
Divide batter evenly using ice cream scoop or spoon.
Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
Makes 12 small muffins or 6 jumbo muffins.

CLASSIC BRAN MUFFINS

Classic Bran Muffins image

A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Provided by Janet Kalman Villada

Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g

TIM HORTON'S COPYCAT BRAN MUFFINS RECIPE - (3.7/5)

Tim Horton's Copycat Bran Muffins Recipe - (3.7/5) image

Provided by Nanadi-2

Number Of Ingredients 12

Ingredients

1/4 c. oil
1/2 c. sugar
1/4 c. molasses
2 eggs
1 c. milk
1 c. whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Pinch salt
1 1/2 c. wheat bran
1 c. berries, frozen or fresh
OR Raisins (Craisins)

Steps:

Mix wet ingredients, add dry. Add fruit. Bake at 400 degrees for 18 to 20 minutes.

UPPER CRUST BAKERY APPLE-BRAN MUFFINS

Upper Crust Bakery Apple-bran Muffins image

This is an adaptation of a recipe from the Upper Crust Bakery, in Cambria Pines, California; which is located just off the Central California Coast, near Hearst Castle. I visited the bakery several years ago, and had these bran muffins. They are the best I've tasted and are healthful to boot. There were so many requests that the recipe was published in the local newspaper. Don't be too put off by the long list of ingredients; the batter can be kept refrigerated for about a week before you bake them; and it does make 24 muffins. Also they freeze well. The're worth the extra effort for a special occasion.

Provided by lynnski LA

Categories Quick Breads

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 23

Ingredients

1 cup brown sugar, packed
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 1/2 cups of pure natural bran
1 1/2 cups rolled oats
1 cup bread flour
1 1/3 cups stone ground whole wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup oil
1/2 cup honey
1/4 cup molasses
1 teaspoon vanilla
4 large eggs
2 (8 ounce) cartons yogurt
1 cup buttermilk
1/2 cup applesauce
1/4 cup apple cider
1/2 cup dried apple, diced
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1/2 lemon, rind of

Steps:

In a large bowl blend together the first ten (dry) ingredients.
In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well.
Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
Do not overmix.
Refrigerate batter overnight.
Muffin batter can be kept refrigerated for about 1 week.
To bake, spray the top of the muffin pan (s) with non-stick spray.
Line the cups with paper liners.
Fill each cup to the rim with muffin batter.
Bake at 400 degree F.
25-30 minutes.
Muffins are done when firm and just lightly colored around edges.
The tops will overflow when baked to meet other muffins.
Cut apart to serve.
For standard size muffins, fill cups 2/3 full.
Brush tops with warm honey, if desired, while still warm.
Makes about 24 muffins.

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