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Bran Orange Raisin Muffins with Toasted Coconut
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Bran Orange Raisin Muffins with Toasted Coconut

wholesome bran muffins studded with plump raisins and orange zest, topped with toasted shards of coconut - perfect for breakfast or afternoon snacks

Course Breakfast
Cuisine American
Keyword bran, kid friendly, muffins, raisins, snacks
Prep Time 10 minutes
Cook Time 35 minutes
Servings 12 muffins

Ingredients

  • 2 large eggs
  • 1 cup plain unsweetened Greek yogurt Or sour cream
  • 1 stick 8 tablespoons unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 2 teaspoon vanilla extract
  • Zest of 1 orange
  • 3 tablespoons fresh orange juice
  • 1 cup unbleached all purpose flour
  • 2.5 cups wheat bran
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon or pumpkin pie spice
  • 1 cup raisins
  • 1 cup boiling water
  • 1 cup unsweetened coconut shards

Instructions

  1. Pour the boiling water in a heatproof bowl, add the raisins. Let soak for 5 minutes to plump up.
  2. Preheat the oven to 350° F. Spray a standard 12 cup muffin with nonstick cooking spray. Set aside.
  3. In a large bowl, combine the eggs, Greek yogurt, brown sugar, maple syrup, Vanilla extract, orange zest. Whisk to combine thoroughly.
  4. Add the flour, baking powder, baking soda, kosher salt, and cinnamon. Use a rubber spatula to fold in until just combined. Add the wheat bran and the raisins. Fold in until incorporated.
  5. Divide the the batter evenly between the muffin cups, I like to use a large ice cream scoop for this.

  6. Sprinkle the coconut on top, and bake for 30-35 minutes or until the tops are brown and the coconut is toasted. If the coconut is getting too dark, but the muffins aren’t done, place a piece of foil over the top for the remaining baking time. Allow to cool mostly, and serve with salted butter, and high quality preserves.

Recipe Notes

These muffins can be stored in an airtight bag or container at room temperature for up to 3 days. Or, freeze them in an airtight bag for up to 2 months. Optional: reheat in a toaster oven for 8-10 minutes before serving.