Never Eat Dry Bran Muffins Again! (Secret Orange Twist)

Say goodbye to dry, dense bran muffins!

We’re baking up a batch of Bakery-Style Orange Bran Muffins that are incredibly moist, fluffy, and bursting with flavor.

By infusing traditional wheat bran with fresh orange juice, fresh orange zest, a warm dash of cinnamon, and a secret touch of grated nutmeg, these muffins completely redefine breakfast.

They are packed with sweet raisins so that every single bite is perfect.

If you are looking for an easy, healthy breakfast recipe that actually tastes amazing, you have to try these.

Ingredients

• 1 ½ cups wheat bran
• 1 ½ cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 ½ tsp cinnamon
• ½ tsp freshly grated nutmeg
• ¼ tsp salt
• Grated zest and juice of 1 fresh orange (approx. ¼ cup fresh juice, topped to ½ cup with store-bought orange juice)
• ½ cup vegetable oil
• ½ cup buttermilk
• ⅓ cup brown sugar
• 2 large eggs
• 1 cup raisins

Instructions

Here are the ingredients and step-by-step instructions for the Orange Twist Bran Muffins based on the video:

Ingredients

The Dry Ingredients:

• 1 1/2 cups wheat bran

• 1 1/2 cups flour

• 1 tbsp baking soda

• 1 tbsp baking powder

• 1 1/2 tsp cinnamon

• 1/4 tsp salt

• 1/2 tsp freshly grated nutmeg

The Wet Ingredients:

• Zest of 1 orange

• 1/2 cup orange juice (freshly squeezed from the orange, plus bottled juice to make a full 1/2 cup if needed)

• 1/2 cup vegetable oil

• 1/2 cup buttermilk

• 1/3 cup brown sugar

• 2 eggs

The Mix-ins:

• 1 cup raisins

Instructions

1. Prep the Pans & Oven: Preheat your oven to 400°F. Prepare a 12-cup muffin tin by either lining it with paper cups or lightly greasing it with cooking spray.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the wheat bran, flour, baking soda, baking powder, cinnamon, salt, and freshly grated nutmeg. Whisk the dry ingredients together until fully incorporated. Set aside.
3. Zest and Juice: Using a rasp or zester, zest the rind off of one orange (be careful not to grate down to the bitter white pith). Then, cut the orange and squeeze as much juice out of it as possible. You need 1/2 cup of liquid, so top off the fresh juice with bottled orange juice if necessary to reach a full 1/2 cup.
4. Mix the Wet Ingredients: In a separate medium-sized bowl, combine the orange zest, 1/2 cup orange juice, vegetable oil, buttermilk, brown sugar, and eggs. Whisk vigorously until the eggs are fully beaten and the brown sugar is dissolved.
5. Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently fold everything together. Do not overmix! Mix only until the dry ingredients are just moistened.
6. Fold in the Raisins: Add the cup of raisins to the batter and give it a final gentle mix to ensure the raisins are evenly distributed throughout.
7. Portion: Use a cookie scoop or spoon to evenly portion the batter into the prepared muffin tins.
8. Bake: Bake in the preheated 400°F oven for 15 to 20 minutes (start checking them around the 15-minute mark).
9. Cool and Serve: Remove the muffin tins from the oven and let the muffins rest in the pan for 10 minutes. Then, transfer the muffins to a wire rack to cool completely. (Or enjoy one immediately while it is still warm!)