Maple Bran Muffins

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Servings: 12 Difficulty: Intermediate
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Moist, fiber-rich muffins with a sweet maple glaze and crunchy walnuts.
Maple Bran Muffins recipe image
Maple Bran Muffins recipe image
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Maple Bran Muffins

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 802.7

Description

These Maple Bran Muffins are a hearty, wholesome treat that balances the nutty flavor of whole wheat bran with the rich sweetness of pure maple syrup. The batter is tender and moist, thanks to the addition of milk and oil, while chopped walnuts add a satisfying crunch in every bite. Finished with a delicate maple glaze, these muffins are perfect for a comforting weekend breakfast or a healthy snack. They hold up well in lunchboxes and reheat beautifully. With simple ingredients like wheat bran, whole wheat flour, and fresh eggs, this recipe offers a nutritious start to the day without sacrificing indulgence. Ideal for vegetarians and those seeking a natural, homemade baking experience.

Ingredients

Directions

  1. Preheat the oven to 400F (200C). Grease 12 muffin cups with oil or line with paper liners.
  2. In a medium bowl, combine the wheat bran, milk, and 1/2 cup of maple syrup. Stir well and let stand for 5 minutes to soften the bran.
  3. Stir the beaten egg and oil into the bran mixture until smooth.
  4. In a separate large bowl, whisk together the whole wheat flour, baking powder, salt, and chopped walnuts.
  5. Pour the wet bran mixture into the dry ingredients. Stir gently until just combined; do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. While muffins bake, prepare the glaze: In a small bowl, mix the softened butter, confectioners sugar, and 1 tablespoon of maple syrup until smooth.
  9. Remove muffins from the oven and let them cool in the pan for 5 minutes.
  10. Transfer muffins to a wire rack to cool slightly. Spread the maple glaze over the tops of the warm muffins.
  11. Serve immediately or store in an airtight container.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 802.7kcal
% Daily Value *
Total Fat 34.0g53%
Saturated Fat 5.0g25%
Cholesterol 93.8mg32%
Sodium 3029.3mg127%
Total Carbohydrate 112.0g38%
Dietary Fiber 13.3g54%
Sugars 23.0g
Protein 22.9g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.

Substitutions: You can substitute the oil with melted coconut oil or applesauce for a lighter version. Almond flour can replace half of the whole wheat flour for a nuttier flavor.

Tip: Ensure the bran mixture sits for the full 5 minutes to absorb the liquid, which helps create a tender crumb in the final muffin.

Variation: Add 1/2 cup of dried cranberries or raisins to the batter for extra sweetness and texture.

Keywords: maple muffins, wheat bran, healthy breakfast, whole wheat, walnuts, vegetarian baking, maple glaze, high fiber, homemade muffins, easy baking, natural sweetener, snack ideas, breakfast bake, nutty flavor, moist muffins
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