Special K® Strawberry Cereal Bran Muffins Recipe (2024)

FAQs

What is the secret to high muffins? ›

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.

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

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.

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. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

Not enough leavening agent. This can happen with unsifted flour (sifting also helps incorporate air), using the wrong type of flour (especially if the recipe calls for self-raising), or using old or improperly-stored flour or baking soda/powder.

Any of these can pop up the flavors and texture: Vanilla, cinnamon, ginger, nutmeg, molasses, raisins or dates, currants, dry cherries, prunes, dates, applesauce, most types of chopped nuts, bananas, orange juice/extract. Shredded carrots or apples, minced apricot, minced candied dried ginger root.

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.

Is having a bran muffin every day a healthy choice? It's not horrible, but it sounds better than it is. A bran muffin is still a muffin, a kind of bread or cake, made with flour and sugar, high in calories and carbs. An occasional muffin won't do you in, but a daily muffin habit can add pounds.

Are bran muffins good for a bowel movement? ›

It should be no surprise that studies show wheat bran can relieve constipation and improve digestion. The outer layer of the wheat kernel is a fiber force with a whopping 25 grams per cup. Sprinkle it over your oatmeal, eat a bowl of bran cereal, or whip up a batch of bran muffins.

There are four main categories that you want it to include in your diet while planning for a diabetic diet food list, especially for breakfast. It must contain: Fiber like whole grain bread, whale wheat, bran muffins, and oatmeal varieties. Lean protein like eggs, beans, fish, or nuts.

Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Room-temperature butter should indent easily when you press it.

When I was researching muffin recipes for #weeknightbakingbook, I discovered that muffins dome really well when first baked at a high temperature like 425 (F). Doing so encourages the baking powder in the batter to react faster, causing the muffins to rise more quickly in the oven.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

If you're hoping to create extra moist muffins or aren't going to eat them for a while, consider using paper liners instead. Paper liners will help keep the moisture inside of the baked goods, allowing the muffins to remain fresher for longer.

Too much liquid – If there is too much liquid in the batter, the muffins will be very dense.

Without enough gluten, muffins don't have enough structure, so while the baking powder will cause the tops to rise, they'll eventually deflate when it's time to take them out of the oven, because there's not enough gluten to support it.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.