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Maple-Glazed Cranberry Pecan Bran Muffins

These Maple-Glazed Cranberry Pecan Bran Muffins are not only healthy and filling, they're SO delicious, you'll find yourself making them again and again! And it doesn't hurt that they come together quickly with one bowl and no mixer needed!
Course Breakfast, Breakfast/Brunch, Snacks
Cuisine American
Keyword Buttermilk Bran Muffins, Cranberry Pecan Bran Muffins, Easy Bran Muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 334 kcal
Author Chris Scheuer

Ingredients

For the muffins:

  • 1 cup water
  • cup dried cranberries
  • ½ cup mild-flavored oil sunflower grapeseed, canola, corn, vegetable, or avocado oils will all work
  • ½ cup brown sugar packed (I use dark brown sugar but light brown will also work.)
  • 3 large eggs
  • ¼ cup molasses I use light, unsulphured molasses which is the type you commonly find at most grocery stores.
  • cups buttermilk I use whole milk buttermilk but low fat will also work.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cup wheat bran
  • 1 cup whole wheat flour
  • cup all-purpose flour
  • ¾ cup chopped pecans divided

For the maple butter glaze:

  • 1 tablespoon pure maple syrup
  • 1 tablespoon butter I use salted butter

Instructions

For the muffins:

  1. Heat the water in the microwave for 2 minutes until very hot. Add the dried cranberries and allow them to sit in the hot water while you mix up the batter.
  2. Preheat oven to 400 degrees. Spray a 12-cup muffin pan generously with non-stick cooking spray. Set aside. Set a cooling rack on a work surface with a piece of parchment paper or foil underneath (for easy cleanup).
  3. Whisk together oil, sugar and eggs in a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine.
  4. Sprinkle the baking powder baking soda and salt over the top and whisk until nice and smooth.
  5. Add the bran and both flours, Stir just until all of the flour mixture is incorporated (do not over-mix).
  6. Drain the dried cranberries and press on them with the back of a spoon to remove any excess water. Add the cranberries and ½ cup of the chopped pecans to the batter and stir to combine.
  7. Spoon batter into prepared muffin tins, filling almost to the top. Sprinkle the remain ¼ cup of pecans over the tops of the muffin. Bake for 12-15 minutes until firm to touch and a tester comes out clean.
  8. Allow to sit in muffin tin for 5 minutes, then remove them from the pan to the cool rack.

For the maple-butter glaze:

  1. Combine the butter and maple syrup in a small microwave-safe bowl or measuring cup. Cook on high power for 45-60 seconds or until the butter is melted. Stir well to combine. Brush mixture over the top surface of warm muffins. (If desired, double the glaze and brush it on the tops and sides of the muffins.
  2. Allow the muffins to cool and the glaze to dry. Serve and enjoy!

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success..

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

This recipe makes 12 large muffins. You can also fill the cups ¾ full and make 16 muffins or make 12 muffins and a small loaf of bread.

Nutrition Facts
Maple-Glazed Cranberry Pecan Bran Muffins
Amount Per Serving
Calories 334 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 52mg17%
Sodium 252mg11%
Potassium 400mg11%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 22g24%
Protein 7g14%
Vitamin A 152IU3%
Vitamin C 0.1mg0%
Calcium 98mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.