All Bran Muffins Recipe

Preheat the oven to 400℉ and grease a muffin tin with non-stick cooking spray. NOTE: Bran muffins tend to stick to paper liners more, so avoid using them, if possible.

Combine the bran cereal and buttermilk in a large bowl. Set aside for 10 minutes to allow the cereal to absorb the liquid and soften.

In a large bowl, whisk together the brown sugar, oil, egg, and vanilla.

Add the wet ingredients to the cereal mixture and stir to combine.

Sift the flour, baking powder, cinnamon and salt into a medium bowl. NOTE: Sifting the dry ingredients creates lighter muffins. If you don’t own a fine mesh sieve, whisk these ingredients together well.

Add the dry ingredients to the wet ingredients and stir until just combined. NOTE: The batter will be thick, but start to fluff up from the buttermilk reacting to the baking powder.

Divide the batter evenly into 12 muffin cups. NOTE: I use a rounded #24 scoop. Because this batter is thicker, you can fill the cavities about 3/4 full.

Bake at 400℉ for 14-18 minutes or until golden brown and a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool in the pan for a few minutes, then remove the muffins from the pan to cool completely on a wire rack.