Raspberry Bran Muffins Recipe

Megan Myers | Stetted Updated

Raspberry bran muffins aren't your grandparents' bran muffin. Filled with tart berries, these are a healthful addition to your morning routine.

One day while searching for a quick, filling breakfast before work, my eyes lingered over the bakery case. That's not quite a surprise. But what did shock me was the decision to go healthy(er) by grabbing a large bran muffin.

Raspberry Bran Muffins Photo

Yep. Bran. But this one was soft, sweet, and full of tart raspberries. I kind of became obsessed, and when I stopped visiting the office (and the bakery case) every day, I knew I had to create my own recipe.

I know what you're thinking. But these aren't your granny's bran muffins. Not overly dense and studded with tart raspberries, they make a great addition to your breakfast spread. I think they're actually better the next day, once the bran has a chance to soften up even more, but fresh out of the oven with butter is never a bad choice.

Raspberry Bran Muffins Picture

I actually first made raspberry bran muffins quite a while ago, and somehow never managed to share them with you. I'm not quite sure why that happened, but I have a sneaking suspicion it has to do with the fact we can never keep raspberries in stock around here.

Every time I want to test a recipe with raspberries, I head to the fridge and find a nearly-empty carton. While I love that my kids will happily eat nearly any fruit, they don't exactly understand that some foods are meant to be off-limits until I can use them.

It's hard to resist a raspberry, though. The tiny drupelets that make up the berry are always bursting with tart flavor. They remind me of pomegranate arils, with their mouth-puckering taste that pairs so well with richness. That's why we always add a slather of butter onto muffins, right?

Raspberry Bran Muffins Image

Many bran muffin recipes call for bran cereal, but these raspberry bran muffins one uses oat bran, which can be found in most bulk sections of larger grocery stores, or online. Wheat bran can be used as well. Whichever you use, the flakes will soften up in the batter and during baking.

How to Freeze Muffins

  1. Let muffins cool completely. (Really, completely!)
  2. Place in a freezer-safe bag. I like to use smaller bags that hold about 4 muffins. This makes it easier if you’re feeding multiple people.
  3. Place a straw inside the bag with one end sticking out, and close the bag around the straw.
  4. Suck as much air as you can out of the bag, then seal it tightly. This method will help reduce freezer burn.
  5. To eat, simply remove as many muffins as you want from the bag and microwave for 20-30 seconds.
Raspberry Bran Muffins Pic

Sometimes I add a bit of lemon juice to these. I find that citrus is excellent with berry muffins, like in blueberry lime muffins. You can skip it, though especially if your berries are extra tart.

Serve these with honey to drizzle on top, if you like!

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!

Facebook!

We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!

Raspberry Bran Muffins Recipe

    12 Servings

Ingredients

  • 1 cup All-Purpose Flour
  • 1/2 cup Whole Wheat Pastry Flour
  • 1/2 cup Oat Bran
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 cup Brown Sugar
  • 1/4 cup Honey
  • 2 medium Eggs
  • 1/2 cup 2% Milk
  • 1 cup Raspberries

Directions

  1. Preheat oven to 400 and prepare a muffin tin with nonstick spray or paper liners.
  2. Mix together flours, oat bran, baking soda, baking powder, and salt, and set aside.
  3. In a large bowl, mix together brown sugar, honey, and eggs, until eggs are beaten and everything is incorporated well. Stir in the half-and-half.
  4. Stir in the dry ingredients until fully incorporated. Fold in raspberries, gently if you care about preserving the shape of the berry.
  5. Divided batter among 12 muffin cups and bake for about 15 minutes.

Notes

You may add 2 tablespoons King Arthur Flour cake enhancer to improve texture.

Recommended

Published:
Modified:
Author:
Category:
Muffins
Tags:
, , , ,
Related Recipes:
Breakfast Recipes, Muffin Recipes, Healthy Recipes, Whole Grain Recipes, Low Carb Recipes
Recipe Yields:
12 muffins
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Megan Myers
Recipe Yields: 12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts

Serving Size 1 muffin
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 9
Calories 125

% Daily Value*
2%
Total Fat 1g
1%
  Saturated Fat 0g
9%
Sodium 219mg
9%
Total Carbohydrate 26g
2%
  Dietary Fiber 2g
  Sugars 11g
7%
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.