Nancy Silverton’s Bran Muffins
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
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.
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Reviews from the Original Source
Is there way to omit the raisins??
Sounds delicious
I subbed molasses for raisin puree so good
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!
Periodically been looking for the best bran muffin recipe for years . Thank you I’ve found it . My by far favourite muffins period .
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.
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!
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.
Made exactly as per Alexandra’s recipe instructions and the muffins were delicious. Would make again. Thank you for a wonderful bran muffin recipe!
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.
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.
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!
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.
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.
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.
Did you make this recipe?
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