Imagine biting into a moist, perfectly spiced muffin that's not just delicious, but also packed with wholesome goodness. These Cranberry Cinnamon Bran Muffins are your ticket to a breakfast revolution that combines incredible flavor with nutritional benefits. Whether you're a busy professional, a health-conscious foodie, or a parent looking for a quick morning treat, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup bran flakes
- 1 cup milk
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 cup fresh or dried cranberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine bran flakes and milk. Let the mixture sit for 5 minutes to allow the bran flakes to soften and absorb the liquid.
- Add brown sugar, vegetable oil, and egg to the bran flakes mixture. Whisk thoroughly until all ingredients are well combined and the mixture is smooth.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and ground cinnamon. This helps ensure even distribution of leavening agents and prevents lumps.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh or dried cranberries, distributing them evenly throughout the batter.
- Divide the batter equally among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Always use room temperature ingredients to ensure even mixing and optimal texture.
- Don't overmix the batter - a few lumps are perfectly okay and will help keep your muffins tender.
- For extra moisture, you can soak dried cranberries in warm water for 10 minutes before adding them to the batter.
- To check doneness, insert a toothpick into the center of a muffin - it should come out clean or with just a few moist crumbs.
- For a flavor boost, consider adding a sprinkle of turbinado sugar on top of the muffins before baking for a delightful crunch.
- If you prefer a more intense cinnamon flavor, try using freshly ground cinnamon instead of pre-ground.
- These muffins freeze beautifully - wrap individually and store in a freezer bag for up to 1 month.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 25mg
