These Gingerbread Bran Muffins are packed with cinnamon, spice and everything nice! A batch of these muffins is perfect for holiday breakfast!
Me: Ok, so add that teaspoon of cinnamon.
Me: And next we need half a teaspoon of allspice.
Robbie: Ok. Umm, Dad?
Robbie: How much is a smackerel?
Robbie has been enjoying reading Winnie the Pooh books at bedtime lately. As any Pooh fan knows, that bear of little brain is a huge fan of honey. No matter the time of day, Pooh is often in search of a little smackerel of honey. So it’s not too surprising that Robbie wanted to know how much a smackerel is. The problem is that no-one knows how much a smackerel is! It’s a Pooh word, and like I said, Pooh is a bear of very little brain.
Nevertheless, I went to the fountain of all wisdom (Google) to see how much a smackerel is. Turns out that other folks have asked this question in the past, too. Disney even created a poll to decide how much honey is in a smackerel. It seems like most people think a smackerel is a lot – like enough to be able to swim in it. A container of honey large enough to swim in – now that sounds like a sticky mess. I personally feel like a smackerel is more like a pawful. Of course, a pawful is a very vague description, too. Oh, bother. I have no idea how much a smackerel is.
Gingerbread Bran Muffins
While I might not know how much honey is in a smackerel, I can say with 100% certainty that these Gingerbread Bran Muffins are delicious! No poll needed there. I love all types of muffins, and bran muffins are right up there on the list. I know bran muffins can get a bad rap, though. A bad bran muffin is basically the same thing as a brick. But a good bran muffin is delicious! The wheat bran combined with the oats and raisins makes for a delicious morning treat. And then add in all of the flavors of gingerbread? Yup, these Gingerbread Bran Muffins make for a special morning treat during the holidays!
These Gingerbread Bran Muffins are a cinch to make, too. Just mix the liquid ingredients in one bowl and the dry ingredients in another bowl. (The list of ingredients might look long – but a good bit of those are just spices that give us that iconic gingerbread flavor.) Stir the liquid and dry ingredients together and pour ’em into muffin tins. *Boom* Gingerbread Bran Muffins. And bran muffins don’t tend to rise as much as other muffins, so you can go ahead and fill the muffin tins almost all the way to the top.
While these Gingerbread Bran Muffins are delicious when they’re still warm from the oven, I have to admit that I prefer these on Day 2. I think the flavors come together a bit after the muffins sit. I love slicing these muffins in half, adding a bit of butter and then toasting ’em up in the toaster oven. A toasted gingerbread bran muffin tastes amazing come about 9am when I’m looking for my next cup of coffee!
I hope you enjoy these muffins as much as we did! Enjoy the holiday season!
Did you make a batch of these Gingerbread Bran Muffins at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). Happy baking!
Gingerbread Bran Muffins
- 1¼ cups buttermilk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup brown sugar
- ⅓ cup molasses
- 1 cup wheat bran
- ⅓ cup + ¼ cup old-fashioned rolled oats divided
- ½ cup raisins
- ½ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- Preheat oven to 400°F.
- Lightly spray a muffin tin with baking spray, or line muffin tin with paper liners. Set pan aside.
- Using a medium mixing bowl, add buttermilk, vegetable oil, eggs, vanilla extract, brown sugar and molasses; stir until well combined.
- Add wheat bran and ⅓ cup of oats; stir until well combined. Let mixture sit for 15 minutes to allow oats to soften.
- Place raisins in 1 cup of very hot water; let soak for 15 minutes. (Note: Soaking the raisins can be skipped, but I find that this helps the raisins plump up a bit.)
- Using a separate bowl, add both flours, baking powder, cinnamon, ginger, allspice, nutmeg, cloves and salt; stir until well combined.
- Once oat mixture has rested, combine the oat mixture with the flour mixture; stir until just combined. Drain raisins and fold them into the batter.
- Divide batter evenly into prepared muffin tin.
- Sprinkle remaining ¼ cup of oats evenly on top of the muffins.
- Bake for 17-20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
- Let muffins cool in pan for 5-10 minutes before turning out onto a cooling rack.
Looking for more tasty gingerbread recipes? Check out these other favorites, too: