If you’re craving a wholesome, comforting baked treat that’s packed with flavor and texture, the Bran Muffins with Raisins, Walnuts, and Molasses Recipe is an absolute must-try. These muffins bring together the rich, hearty taste of bran with the natural sweetness of raisins and molasses, all complemented by crunchy walnuts. The result is a perfectly moist and flavorful muffin that feels like a warm hug in every bite. Whether for breakfast, a snack, or a cozy afternoon treat, these muffins are incredibly satisfying and easy to whip up.
Ingredients You’ll Need
Creating these delicious bran muffins is straightforward thanks to a handful of simple, yet carefully chosen ingredients. Each one plays a key role in developing the perfect balance of taste, texture, and color that makes these muffins so special.
- Raisins: They add natural sweetness and a chewy texture that contrasts beautifully with the tender crumb.
- Water: Just enough to plump up the raisins and give them a juicier bite.
- All-Bran Original cereal: The star ingredient for that deep bran flavor and hearty texture.
- Cake flour: Creates a light and tender base so muffins aren’t too dense.
- Whole wheat pastry flour: Adds wholesome fiber and a subtle nutty flavor without heaviness.
- Baking soda: Helps the muffins rise perfectly, giving them a soft, airy crumb.
- Salt: Enhances all the flavors, balancing the sweetness.
- Large egg and egg yolk: Provide structure and richness to the batter.
- Light brown sugar: Offers a gentle caramel note that works beautifully with molasses.
- Molasses: Brings warmth, depth, and a touch of complex sweetness.
- Pure vanilla extract: Adds fragrant sweetness to round out the flavor profile.
- Unsalted butter (melted and cooled): Contributes tenderness and richness, helping create a moist muffin.
- Plain Greek yogurt (room temperature): Keeps the muffins moist and adds just a hint of tang.
- Toasted and chopped walnuts: Introduce a delightful crunch and a toasty flavor boost.
How to Make Bran Muffins with Raisins, Walnuts, and Molasses Recipe
Step 1: Soften the Raisins
Start by soaking your raisins in water for about 10 minutes to plump them up. This step ensures the raisins are juicy and tender in the final muffin, offering little bursts of sweetness in every bite. Once softened, drain the raisins and set them aside while you prepare the rest of the ingredients.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the All-Bran cereal, cake flour, whole wheat pastry flour, baking soda, and salt. Stir these together well to evenly distribute your leavening agent and ensure the bran and flours are well incorporated. This balanced blend creates the base for a tender yet substantial muffin.
Step 3: Whisk Together the Wet Ingredients
In a separate bowl, beat the egg and egg yolk with the light brown sugar until they’re smooth and slightly fluffy. Then add the molasses and vanilla extract, blending until the mixture is rich and glossy. Slowly pour in the melted butter and Greek yogurt, mixing gently to combine. This wet mixture will bring moisture and flavor that hydrate the dry ingredients perfectly.
Step 4: Combine Wet and Dry Mixtures with Nuts and Raisins
Pour the wet ingredients into the bowl of dry ingredients and fold together just until moistened—the batter should be thick but not overworked to keep the muffins tender. Fold in the soaked raisins and toasted walnuts, distributing them evenly throughout the batter to get a great balance of crunch and chewy bites. Don’t forget to scrape the bowl sides to incorporate all the goodness!
Step 5: Bake to Perfection
Spoon the batter into a greased or lined muffin tin, filling each cup about two-thirds full for the perfect rise. Bake in a preheated oven at 375°F (190°C) for around 18-20 minutes, or until a toothpick inserted in the center comes out clean. You’ll know they’re done when the tops are golden brown and slightly cracked, releasing an irresistible aroma that will draw everyone to the kitchen.
How to Serve Bran Muffins with Raisins, Walnuts, and Molasses Recipe
Garnishes
To elevate these muffins even further, sprinkle a few extra chopped walnuts or a light dusting of cinnamon sugar on top right after baking. A pat of butter melting on a warm muffin is pure magic, or even a smear of cream cheese for added creaminess and tang.
Side Dishes
Bran muffins are hearty alone but pairing them with a fresh fruit salad or a cup of yogurt with berries creates a perfectly balanced breakfast or snack. For a cozy brunch, serve them alongside scrambled eggs or a mild cheese plate for an inviting combination of flavors and textures.
Creative Ways to Present
Present your bran muffins at gatherings by slicing them in half and layering with a drizzle of honey, nut butter, or a smear of ricotta cheese, topped with fresh fruit slices. They also work wonderfully as a base for mini breakfast sandwiches with egg and spinach or as a delightful snack packed for on-the-go moments.
Make Ahead and Storage
Storing Leftovers
Keep your bran muffins fresh by storing them in an airtight container at room temperature for up to 3 days. This keeps them moist without getting soggy, preserving their soft crumb and texture.
Freezing
If you want to save some for later, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll keep nicely frozen for up to 3 months. This way, you can enjoy these delicious Bran Muffins with Raisins, Walnuts, and Molasses Recipe anytime a craving strikes.
Reheating
To bring frozen muffins back to life, thaw them at room temperature or microwave them for 20-30 seconds until warm. You can also warm them in a toaster oven for a few minutes to restore a slight crust on the outside while keeping them soft inside.
FAQs
Can I substitute the molasses with honey or maple syrup?
While molasses provides a unique depth and slightly bitter sweetness essential to this recipe’s character, you can substitute with honey or maple syrup for a milder, sweeter flavor. Keep in mind the color and taste will shift slightly, but the muffins will still be delicious.
What if I don’t have All-Bran cereal on hand?
If All-Bran cereal isn’t available, you can try using bran flakes, crushed bran cereal, or increasing the whole wheat pastry flour slightly. The texture and flavor might be somewhat different, but it will still yield a hearty bran muffin.
Is it necessary to soak the raisins first?
Soaking raisins hydrates them, preventing dryness and adding a burst of juiciness inside the muffins. You could skip this step, but your raisins might be a bit tougher and less flavorful, so soaking is highly recommended.
Can I make these muffins gluten-free?
Unfortunately, this recipe relies on cake flour and whole wheat pastry flour for structure and tenderness. You can experiment with gluten-free flour blends, but expect some changes in texture. Adding a binder like xanthan gum might help as well.
How do I know when the muffins are fully baked?
The best test is to insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs attached, they’re ready. The tops should have a golden hue and spring back lightly when pressed.
Final Thoughts
I truly hope you enjoy making and savoring these delightful Bran Muffins with Raisins, Walnuts, and Molasses Recipe. They are a wonderful combination of wholesome ingredients and comforting flavors, perfect for sharing with family and friends or treating yourself any time of day. Give this recipe a try—you’ll quickly see why it’s become a beloved favorite in my baking repertoire!
Print
Bran Muffins with Raisins, Walnuts, and Molasses Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These moist and flavorful Bran Muffins combine the wholesome taste of bran cereal, whole wheat pastry flour, and Greek yogurt with the natural sweetness of raisins and molasses. Toasted walnuts add a delightful crunch, making these muffins a nutritious and satisfying breakfast or snack option perfect for a healthy lifestyle.
Ingredients
Dried Fruit
- 1 cup raisins
- 2 teaspoons water
Dry Ingredients
- 2 ¼ cups All-Bran Original cereal
- 1 ¼ cup cake flour
- ½ cup whole wheat pastry flour
- 2 teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- ⅔ cup packed light brown sugar
- 3 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 6 Tablespoons unsalted butter (melted and cooled)
- 2 cups plain Greek yogurt (at room temperature)
Add-ins
- ½ cup toasted and chopped walnuts
Instructions
- Prepare the Raisins: In a small bowl, combine the raisins with 2 teaspoons of water. Let them soak to soften and plump up while you prepare the other ingredients.
- Mix the Dry Ingredients: In a large bowl, mix together the All-Bran cereal, cake flour, whole wheat pastry flour, baking soda, and salt until well combined. This will help distribute the leavening agents evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the large egg, egg yolk, brown sugar, molasses, vanilla extract, melted butter, and Greek yogurt until smooth and well integrated. This wet mixture will provide moisture and sweetness to the muffins.
- Bring it All Together: Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the soaked raisins (with any remaining liquid) and toasted chopped walnuts. Be careful not to overmix to ensure tender muffins.
- Bake the Muffins: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Soaking the raisins softens them, preventing dryness in the muffins.
- Room temperature ingredients help create a smooth batter and even cooking.
- Do not overmix the batter to keep muffins light and fluffy.
- Toasted walnuts add extra flavor; you can substitute with pecans if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer freshness.
