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New England Bran Muffins

Time to indulge in a wonderful and healthy bran muffin. This muffin is delicious and super easy to make. Enjoy!


Easy | Dessert | Serves 12

New England Bran Muffins


◦ 1 ¼ cups milk

◦ ¼ cup sour cream

◦ 1 ¾ cups wheat bran

◦ 1 ¼ cups WhiteLily* or all-purpose flour

◦ 1 teaspoon baking powder

◦ 1 teaspoon baking soda

◦ 1 teaspoon cinnamon

◦ 1 teaspoon cinnamon

◦ ½ teaspoon ground ginger

◦ ¼ teaspoon nutmeg

◦ 1 large egg

◦ ⅔ cup sugar

◦ ½ teaspoon vanilla extract

◦ ¼ cup butter, melted

Optional Glaze:

◦ ½ to 1 cup powdered sugar

◦ 2 tablespoons orange juice, plus more as needed for flavor and consistency

◦ ½ teaspoon vanilla extract

◦ 1 teaspoon orange zest

◦ Milk, as needed for desired consistency

Please note: * Because the type of flour makes a huge difference, we highly recommend WhiteLily flour for superior baked goods. We have no affiliation with the company.


  1. Preheat the oven to 350 F and place 12 muffin liners in a muffin pan.

  2. In a medium to large mixing bowl, combine wheat bran and milk and set aside for 5-10 minutes.

  3. While the bran soaks, to a medium to small container add the flour, baking powder and soda, cinnamon, nutmeg, and ginger, stir to combine.

  4. Once the bran has soaked, add the egg, sugar, melted butter, and vanilla extract to the soaking bran. Stir until well combined.

  5. Add the flour mixture to the wet ingredients and gently stir until combined.

  6. Evenly fill the muffin liners.

  7. Bake for 15 to 20 minutes, or until a toothpick comes out clean.

Optional Glaze:

  1. Allow muffins to cool COVERED before glazing.

  2. Mix glaze ingredients well until combined.

  3. If glaze is too thick add a tiny bit of milk or heavy whipping cream. Be cautious, a very small amount of liquid can go a long way. Do not add too much at one time.

  4. If glaze is too thin, add powdered sugar until reaching the desired consistancy.

  5. If a thinner glaze with a slight sheen is desired, add corn syrup.



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