Super Moist Bran Muffins | Kevin Is Cooking (Mimi's Copycat Recipe) (2024)

FAQs

Why are my bran muffins too dry? ›

Oven temperature directly affects a muffin's texture and how well it rises. Muffins baked at too high of a temperature will produce an overly cooked outer crust and an undercooked filling. Muffins cooked at low temperatures for too long may dry out, creating an unpleasant texture and taste.

Turn boring bran muffins up a notch by adding delicious and healthful mix-ins such as shredded carrots, coconut and dried cherries. Served warm with butter, this muffin can run with the best of 'em. Blog post updated October 2023.

Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. The mix is turned into a pocketed muffin tray, or into individual paper moulds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance.

Bran Muffins

Yes, you'll get a decent dose of fiber thanks to the bran, but larger versions can have more than 400 calories and contain around 13 grams of fat. Also, many store-bought bran muffins actually contain more white flour than fiber-rich bran, while packing unwanted sugar and sodium as well.

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.

In a muffin mix that calls for water, can I substitute milk? A. We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

He explained, "The English muffin that McDonald's uses is their own recipe. The manufacturers make it specifically for McDonald's because they are so big they can buy as much of that as they want."

It's the bran. It helps keep you regular, especially if you eat a diet that isn't naturally high in fiber. But that doesn't make bran muffins healthy. Most of the muffins you buy in stores are high in sugar and fat, more like cupcakes than old fashioned muffins.

Why do my bran muffins sink in the middle? ›

Muffin was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink.

Muffins are a quick and easy choice for breakfast on the go, but unfortunately, many bakery and coffee shop muffins are high in calories and added sugar, and they lack protein and fiber. If your goal is to lose weight, these kinds of muffins are not the best option.

Not only are they delicious and baked with love, but they also pack: 5g of fiber. Nearly 5g of protein. And 10% of your daily iron needs!

It is advised that diabetics stay away from processed foods or foods containing excessive salt, added sugars, and saturated fats. Since English muffins have low fat and sodium levels, and certain varieties even have zero added sugar, English muffins incorporate well into a diabetic diet.

Most box muffin mixes call for water to create the batter. If you want a richer flavor and moist texture, swap out the water for the same amount of something richer, like coconut, almond, or soy milk. You can try this with any muffin mix flavor to add moisture.

If the muffins are dry, it is possible that they were baked for slightly too long. The oven temperature is slightly higher that you would normally use for cakes, as this helps to give the muffins nicely domed tops, a good crust and a moist interior. This means that the baking time is only 15-20 minutes.

Undercooked. The oven wasn't hot enough or the muffins weren't baked for long enough. An undercooked muffin will have a center that is too moist and it doesn't peak enough.

If you over mix muffin batter then you will likely end up with dense rubbery muffins. When baking muffins you want to mix the dry ingredients and the wet ingredients and stir only until they are just combined. This step should literally take a few seconds. A thick and lumpy muffin batter is good.