wholesome bran muffins studded with plump raisins and orange zest, topped with toasted shards of coconut – perfect for breakfast or afternoon snacks
Bran muffins are…polarizing, lol! People have a lot of opinions, but if you love them like I do, then you know how delicious and satisfying they can be! From a really young age, I’ve always loved them, for their nuttiness of the bran, the rich molasses notes from the brown sugar, and plump raisins. It’s the perfect breakfast on the go, that’s not overly sugary or indulgent, or a really solid afternoon snack to give to cranky children who just need…something!
What exactly is bran?
Bran is the outer layer of grains like wheat, oats and even rice. You mostly see wheat bran in recipes, like this one! It has a lot of great fiber and vitamins.
Are Bran Muffins healthy?
Wheat bran has lots of fiber along with vitamins and minerals. Bran muffins have a reputation for being healthy, and a ‘crunchy’ food. They can be. But I don’t really find that to be the case, because most recipes call for loads of sugar. I think they can be really good for you and live up to their healthy reputation by replacing all of the unnecessary sugar with more layers of flavor, like orange, maple, cinnamon, and pure vanilla extract.
How to make a bran muffin that actually tastes amazing
The problem you often run into with bran muffins, is the that they’re too dry, because the bran absorbs so much liquid. I’ve remedied that here by adding plenty of greek yogurt (or sour cream) which really tenderizes the batter. They’re sweetened with brown sugar and maple syrup, along with fresh orange juice. Adding layers of flavor is really important here, and takes a rather ordinary muffin to new heights. These Bran Orange Raisin Muffins with Toasted Coconut are much lighter than typical stodgy/dense bran muffins. (Can you tell I’ve picked up a little slang from the Great British Baking Show??!) Two farm fresh eggs, baking powder and soda, really lighten up the crumb for the perfect texture. Adding the big shards of unsweetened coconut on top is totally optional, but guess what? The coconut gets super toasty and nutty, and kind of steals the show!
How to store bran muffins
The whole point of these Bran Orange Raisin Muffins with Toasted Coconut is to snack on them for a few days. I keep them in an airtight container on my countertop at room temperature. You could reheat them in a toaster oven for 5 minutes, and they’ll taste as good as freshly baked. Or, feel free to freeze some for up to 2 months.
I’m keeping this short and sweet today, but I hope you add these wholesome muffins to your baking rotation, and please remember to tag me on instagram if you make this recipe (or any recipe on the blog!) @lions.bread I love seeing how you share them with your family and friends!
Love these Bran Muffins?
Be sure to check out:
Big Bakery-Style Blueberry Muffins
Coffee Cake Banana Muffins
Banana Oat Muffins
love – LeAnne
Bran Orange Raisin Muffins with Toasted Coconut
wholesome bran muffins studded with plump raisins and orange zest, topped with toasted shards of coconut - perfect for breakfast or afternoon snacks
Ingredients
- 2 large eggs
- 1 cup plain unsweetened Greek yogurt Or sour cream
- 1 stick 8 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 2 teaspoon vanilla extract
- Zest of 1 orange
- 3 tablespoons fresh orange juice
- 1 cup unbleached all purpose flour
- 2.5 cups wheat bran
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon or pumpkin pie spice
- 1 cup raisins
- 1 cup boiling water
- 1 cup unsweetened coconut shards
Instructions
- Pour the boiling water in a heatproof bowl, add the raisins. Let soak for 5 minutes to plump up.
- Preheat the oven to 350° F. Spray a standard 12 cup muffin with nonstick cooking spray. Set aside.
- In a large bowl, combine the eggs, Greek yogurt, brown sugar, maple syrup, Vanilla extract, orange zest. Whisk to combine thoroughly.
- Add the flour, baking powder, baking soda, kosher salt, and cinnamon. Use a rubber spatula to fold in until just combined. Add the wheat bran and the raisins. Fold in until incorporated.
- Divide the the batter evenly between the muffin cups, I like to use a large ice cream scoop for this.
Sprinkle the coconut on top, and bake for 30-35 minutes or until the tops are brown and the coconut is toasted. If the coconut is getting too dark, but the muffins aren’t done, place a piece of foil over the top for the remaining baking time. Allow to cool mostly, and serve with salted butter, and high quality preserves.
Recipe Notes
These muffins can be stored in an airtight bag or container at room temperature for up to 3 days. Or, freeze them in an airtight bag for up to 2 months. Optional: reheat in a toaster oven for 8-10 minutes before serving.
*this post may contain affiliate links. This means that a portion of the sale goes to me, without any additional cost to you. Thank you for supporting the brands that make Lion’s Bread possible.
The post Bran Orange Raisin Muffins with Toasted Coconut first appeared on Lion’s Bread Blog.