30-Minute Molasses Bran Muffins with Tart Cherries
Wholesome bran muffins studded with tart dried cherries and warm molasses. Dense, cake-like crumb with nutty walnuts and subtle sweetness from applesauce. Perfect for breakfast, brunch, or afternoon snack. This version uses whole wheat flour for added nutrition and relies on molasses for deep flavor without excessive sugar. Ideal for those seeking fiber-rich baked goods.
Ingredients
- 2 ¼ oz wheat branoat bran1:1gluten-freewhole grain
muffins may be slightly less dense
- 1 ¼ cups white whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 oz walnuts, chopped
- 5 ½ oz dried cherries
- ¾ cup unsweetened applesauce
- 1 cup whole or 2% milk
- ½ cup molasses
- 2 tbsp neutral oil
- 2 large eggs, lightly beatenflax eggs (3 tbsp ground flax + 6 tbsp water)2:3vegan
slightly denser crumb, requires extra moisture
Full guide →
Instructions
- 1
Heat oven to 400F and line 15 muffin cavities with paper liners or grease tins.
- 2
Whisk together bran, flour, baking powder, baking soda, and salt in large bowl. Stir in walnuts and dried cherries.
- 3
In separate bowl, whisk together applesauce, milk, molasses, oil, and eggs.
- 4
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- 5
Scoop batter evenly into prepared muffin tins.
- 6
Bake until tops are set, checking at 15 minutes.
- 7
Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Tips
Do not overmix batter after combining wet and dry ingredients. Stir until just combined to avoid dense, tough muffins.
Chop or halve large dried cherries so they distribute evenly and cook through. Smaller pieces prevent pockets of undercooked fruit.
Cool muffins in pan for exactly 5 minutes before transferring. This sets structure without making them stick to tins.
Good to Know
Room temperature in airtight container for 2 days. Refrigerate up to 5 days. Freeze wrapped muffins for up to 3 months.
Prepare batter up to 4 hours ahead and refrigerate, covered. Bake when ready. Baked muffins freeze well for 3 months.
Serve warm or at room temperature with butter, jam, or peanut butter on the side. Pairs well with coffee, tea, or milk.
Common Mistakes
Overmix batter to avoid dense, tough muffins with tunneling.
Measure flour by weight, not volume, to avoid dry, crumbly texture.
Do not skip the 5-minute rest in pan to avoid collapsing or sticking.
Substitutions
Dairy-Free Swaps
Vegan Options
slightly denser crumb, requires extra moisture
Full guide →Gluten-Free Swaps
muffins may be slightly less dense
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these muffins without eggs?
Yes. Replace 2 large eggs with 1 flax egg (1.5 tablespoons ground flax mixed with 4.5 tablespoons water, set 15 minutes) or applesauce. Crumb will be slightly denser but still tender.
How long do molasses bran muffins keep?
Stored airtight at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 3 months. Thaw at room temperature or reheat gently before serving.
What if I don't have white whole wheat flour?
Use all-purpose flour (1:1 ratio) for lighter muffins, or half all-purpose and half regular whole wheat for nutty flavor. Bake time remains the same.