The Bran Muffin To End All Bran Muffins
This post may contain affiliate links. Please read my disclosure policy.
Many of you already know of this bran muffin, a Nancy Silverton creation served at the widely adored La Brea Bakery. Made with toasted wheat bran, freshly grated orange zest, and simmered and puréed raisins, it is one of the most delicious muffins — bran or otherwise — out there.
This is a true bran muffin, not a brown muffin under the guise of bran muffin. Despite being nearly one hundred percent whole grain in makeup, it is perfectly sweet and super moist. This is a muffin you feel almost OK about eating by the half dozen and one you feel truly OK about packing into lunch bags and taking on road trips.
Is it a little fussy? Toasted bran, grated zest, plumped and puréed raisins? Yes, a little bit. But I would argue that the bran muffin to end all bran muffins deserves to be so. I think you’ll agree.
Nancy Silverton’s Bran Muffins
- Total Time: 55 minutes
- Yield: 12 muffins
Description
From Nancy Silverton’s Pastries from the La Brea Bakery
Notes: Because I don’t love the texture of raisins in baked goods, I puréed all of them in step 3 versus saving a half cup to fold in at the end. If you like the texture of raisins, however, by all means, save a 1/2 cup to be folded in at the end.
Ingredients
- 2 cups (125g) wheat bran
- 1 1/2 cups (190g total) dark raisins
- 1 1/2 cups (370ml total) water
- 1/2 cup (120g) buttermilk or plain low-fat yogurt (I used buttermilk)
- zest of one orange
- 1/2 cup (105g) packed light brown sugar
- 1/2 cup (125ml) vegetable oil (I used canola)
- 1 large egg
- 1 large egg white
- 1/2 cup (65g) flour
- 1/4 cup (35g) whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners or grease with butter or oil or use these free-standing paper liners, which are fun and pretty.
- Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.
- While the bran is toasting, heat 1 cup of the raisins with 1/2 cup of the water. (Note: I simmered all of the raisins (1.5 cups) at once with 3/4 cups water, then added the remaining 3/4 cup water to the batter (step 4) afterwards.) Simmer for ten minutes, or until the water is all absorbed (I simmered for 10 minutes and all of the water was not absorbed, but I figured it was OK, and it was). Puree the raisins in a food processor or blender until smooth.
- In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup water (or 3/4 cup water if you have simmered all of the raisins with 3/4 cup water), then mix in the raisin puree, orange zest, and brown sugar.
- Stir in the oil, egg and egg white.
- Mix together the flours, baking powder, baking soda, and salt, and sift (or not) directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining 1/2 cup raisins (if you haven’t puréed all of them already).
- Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Because muffin tins can very in size, if your tins are larger, make fewer muffins.
- Bake for 25 to 30 minutes, or until the muffins feel set in the center.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Muffin
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
102 Comments on “The Bran Muffin To End All Bran Muffins”
Could you tell me the calories for this recipe? I don’t normally count calories, but right now I am not good at judging how many I am without counting them and while I’m on a weight loss journey , I must cut my calories since I realized I was eating way too many!! I am learning what and how much I should be eating but it will take a bit of time. I am a cancer survivor and one of the #1 things to keep it in remission is keeping a reasonable weight and BMI. Thanks!
Hi Jan! I don’t have that information, but this is a wonderful tool: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Wonder how would this taste with graham or spelt flour?
I think it would be wonderful!
I just made these and whoops I completely forgot to add the oil. But guess what? They’re moist and delicious without all those extra calories. I’m not sure what would have happened had I added the oil.
For a few of these I did do a honey glaze at the bottom of my muffin tin before adding the batter. (Ala Mimi’s bran muffins)
These are so good!!!
PS… I just did the calorie count. Without the addition of oil there are 173 cal.
Adding a half a cup of oil adds 964 cal or 80 cal to each muffin. Honestly the raisins and the buttermilk was enough to make these very moist. Without the oil they may be hard as a brick tomorrow! we will see.
Wonderful to hear all of this, Debbie! What a happy/healthy discovery?! Thanks so much for writing and sharing. Next time I make them, I will leave out the oil. Buttermilk does work wonders, and I think you’re right about the raisins, too. Love the idea of the honey, too!
Ali,
Every single recipe of yours that I have made has been fabulous – add this one to the growing list. I shared some of these muffins with our neighbours who both exclaimed they were the best ever bran muffins they had ever tasted – my husband and I agree. Usually, I like whole raisins in my muffins but, accidentally, cooked them all in the water. Thought I’d be disappointed and would miss having the whole raisins but not all – these are, indeed, “the bran muffin to end all bran muffins.” Big time thanks, Ali. When I seek the best of the best recipe, you are my number one go-to.
So nice to read all of this, Sal 🙂 🙂 🙂 Thank you for your kind words. I’m so happy you did not miss the whole raisins, and I’m just so happy you liked these. They’ve been a longtime favorite, and my whole family gobbles them up. Thanks for writing!
My first review ever. I made these exactly as written and used yogurt. Everyone agreed the best bran muffin of all!
Wonderful to hear this, Bonnie! Thanks so much for writing 🙂 🙂 🙂
Can’t wait to try this, but have a surplus of dates at home- could you substitute dates for the raisins?
Definitely! Will be delicious 🙂
As promised, the best, the very best bran muffin ever.
Used dates instead of raisins.
I’ve been looking for these muffins my whole life and am beyond thrilled to have found your recipe here. Thanks so so much.
Great to hear, Beverly! LOVE the idea of using dates. I’m sure I’d like that even more. Thanks for writing!
These were delicious. I used dates instead of raisins because that’s what I had. And had to make up half a cup of the bran with ground flaxseed because not enough bran in the cupboard. Otherwise stuck to the recipe. I’m hoping to make them a little more dense, more like the type I’ve had in a local bakery. These were quite light and fluffy (which isn’t a bad thing, just not the texture I’m going for). Next time will make sure I have enough bran and maybe reverse the white to wheat flour proportions? Also I may add a dash of molasses. Wonderful recipe which I’ll definitely be making regularly, thank you!
Hi Rachel! I think switching the ratios of flour will definitely make for a denser muffin as well as perhaps reducing some of the water or buttermilk. Good luck with your experiments. I love the idea of using dates here as I love dates and always have them on hand. Thanks for writing!
I made them today. Pretty good but next time I would not add the orange zest, over powers the bran flavor. A little confused with directions because I do like raisins in my bran muffins, so I put 1 cup raisins in the 1/2 cup water to simmer and added the balance of the ingredients as written, water & whole raisins.
Could oat bran be used? Did you purée the raisins in their water?
Thank you
Helen
That is a good question… I just googled, and it appears to be a good substitution. I hate to make recommendations I have tried personally, so I hope it works out. And yes, I purée the raisins in the water.
Made exactly as per Alexandra’s recipe instructions and the muffins were delicious. Would make again. Thank you for a wonderful bran muffin recipe!
Great to hear, Ellen! Thanks so much for writing 🙂 🙂 🙂
I made these muffins using semi pureed dried apricots and another batch with slightly pureed pitted dried diced dates instead of raisins. Following everything else as written, created deliciously moist bran muffins. I’m not sure why raisins bother-I enjoy dried fruit…but in case anyone hesitates the bran muffin recipe, alternative fruits are just as tasty.
Great to read all of this, Hillary! Love the idea of both pureed dried apricots and dried dates. Thanks for writing and sharing your notes 🙂
Always gave my mini box of raisins away during public school lunch! 😉
🤣🤣🤣🤣
When I saw these bran Muffins I had to try them and they were great. Best Bran Muffin I have had since I left NYC. However I had to make a couple of changes using what I had on hand. Craisins instead of raisins, second I couldn’t find wheat bran so I used wheat germ, third all purpose flour as I had no whole wheat flour. Simmered the cup of craisins in 1/2 cup of water and added one cup of water at the end to cool the mixture then pureed it with a stick blender. Mixed everything else together and baked around thirty minutes until internal temp hit 205f. Delicious.
Great to hear Ray! Thanks so much for writing and sharing all of your notes/adjustments — I’d probably like craisins better!
So in Grass Valley, Ca, there was a bakery/cafe that had the most amazing bran muffins! For over 30 yrs I have looked for a recipe or muffin that was moist, but didn’t have raisins or pineapple in them. You have made me so happy! I tried the raisins this time, but next I’ll try soaking dates as I like them!
Great to hear, Jai! Thanks so much for writing. Hope the dates are a success, too 🙂
You wouldn’t happen to know if these freeze well?
Molly, I think they would freeze beautifully — most muffins and quick breads do. I can’t see why these wouldn’t. Go for it 🙂
what do you mean by toasted wheat bran?
I think that’s just how it’s sold sometimes… any wheat bran you can find at the store will work here!
Best healthy muffins using wheat bread I’ve ever made. Have repeated the recipe now at least four times this will be my to go recipe.
No need even to add any brown sugar as the raisins sweetened the muffins enough.
Great to hear, Lydia! Thanks so much for writing and sharing your notes 🙂
Looks like a great recipe! Can I eliminate the whole wheat flour and substitute all purpose flour?
Yes!
Periodically been looking for the best bran muffin recipe for years . Thank you I’ve found it . My by far favourite muffins period .
So nice to hear this, Danny! Thanks for writing 🙂
I’m goi g to make this right now, the use of puréed raisins is what got me! Brilliant!! I love the flavor of raisins but the texture baked whole in a cookie or muffin is too much for my taste. Thank you!
I’m with you! I do not like the texture when raisins are whole, but I love the flavor/sweetness they lend as a purée. Hope you love them!