Few things are as comforting as the smell of freshly baked muffins filling the kitchen. Bran muffins have long been a favourite in many Australian homes – simple, wholesome and perfect for breakfast or a morning tea treat.
This classic bran muffin recipe is easy to make and delivers soft, moist muffins with a lovely nutty flavour. Best of all, the base recipe is wonderfully versatile. Once you’ve mastered it, you can add a few extra ingredients to create new flavours.
Below is a classic bran muffin recipe, followed by three delicious variations you can try at home.
1½ cups wheat bran
1 cup milk
1 cup self-raising flour
½ cup brown sugar
1 egg
⅓ cup vegetable oil or melted butter
1 teaspoon vanilla extract
½ teaspoon cinnamon (optional)
Pinch of salt
Preheat oven to 180°C and line a 12-hole muffin tray with paper cases.
In a bowl, combine the bran and milk. Let it sit for about 5 minutes to soften.
In another bowl, mix the flour, brown sugar, cinnamon and salt.
Add the egg, oil and vanilla to the bran mixture and stir well.
Fold the wet mixture into the dry ingredients until just combined. Do not overmix.
Spoon the batter evenly into muffin cases.
Bake for 18–22 minutes or until golden and a skewer comes out clean.
Cool slightly before serving.
These muffins are lovely warm with a little butter.
1 small apple, grated
½ teaspoon extra cinnamon
Add the grated apple and extra cinnamon to the batter before spooning into muffin cases.
The apple adds moisture and sweetness, making these muffins perfect for breakfast.
¾ cup fresh or frozen blueberries
1 tablespoon raw sugar (optional topping)
Gently fold blueberries into the batter at the end. Sprinkle a little raw sugar on top before baking.
The berries add a burst of sweetness and colour.
Variation 3: Honey Walnut Bran Muffins
2 tablespoons honey
½ cup chopped walnuts
Reduce the brown sugar slightly if desired. Stir honey and walnuts into the batter before baking.
These muffins have a lovely nutty crunch and subtle sweetness.
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