30-Minute Bakery-Style Raspberry Bran Muffins
Dense, wholesome muffins loaded with wheat bran, whole grains, and tart frozen raspberries. Molasses and honey add deep sweetness and moisture to create a tender crumb that stays fresh for days. Perfect for breakfast, brunch, or lunchbox packing. This version echoes Carver Brewing's recipe, balancing nutritional heft with genuine indulgence—no skimping on eggs, oil, or fruit.
Ingredients
- 2 ½ cup wheat bran
- 1 cup pastry flourall-purpose flouruse 1.5 cup totalvegan
increases gluten development slightly
- ½ cup whole wheat flour
- ¼ cup brown sugar, packed
- 2 ½ teaspoon baking soda
- 1 cup buttermilk
- ½ cup canola oil
- ¼ cup blackstrap molassesregular molasses or dark corn syrup1:1vegan
less mineral depth
- ¼ cup honey
- 4 eggs
- 1 ½ cup frozen raspberries
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Butter and flour muffin tins or line with paper liners.
- 3
Combine wheat bran, pastry flour, whole wheat flour, brown sugar and baking soda in a large bowl, tossing with a fork to incorporate air.
- 4
Whisk together buttermilk, canola oil, molasses, honey and eggs in a separate bowl.
- 5
Stir wet ingredients into dry ingredients until barely blended.
- 6
Fold in frozen raspberries.
- 7
Fill tins about two-thirds full.
- 8
Bake for 15 minutes, or until muffins spring back when touched.
- 9
Cool in tins.
Tips
Fold raspberries gently when frozen to prevent breakdown and color bleeding into batter; they thaw during baking.
Mix dry ingredients with a fork to aerate bran evenly, ensuring consistent crumb texture throughout.
Cool muffins in tins for 5 minutes before turning out to prevent crumbling while still hot.
Good to Know
Airtight container at room temperature up to 4 days. Refrigerate up to 1 week.
Prepare and fill muffin tins up to 8 hours ahead; refrigerate unbaked. Bake directly from cold, adding 1-2 minutes to baking time.
Warm or room temperature with butter, jam, or Greek yogurt. Pair with coffee or tea.
Common Mistakes
Overmix wet and dry ingredients to avoid tough, dense crumb with tunneling.
Use frozen raspberries directly from freezer to avoid color and juice bleeding into batter.
Do not overbake to avoid dry muffins; test at 15 minutes by touch.
Substitutions
increases gluten development slightly
less mineral depth
fresh berries add less moisture
FAQ
Can I use fresh raspberries instead of frozen?
Yes, but frozen raspberries are preferred because they bleed less during folding and distribute moisture evenly. If using fresh, dust lightly with flour before folding to reduce sinking.
Can I freeze these muffins?
Yes. Cool completely, wrap individually in plastic wrap, then place in a freezer bag up to 3 months. Thaw at room temperature or microwave for 30 seconds.
How long do these keep?
Room temperature in an airtight container: 4 days. Refrigerated: 1 week. Texture is best within 2 days but remains moist throughout storage.