Bran muffins with raisins in the air fryer are one of my go-to shortcuts to a breakfast that is both filling and full of flavour. In the USA and Canada they are a classic on the breakfast table and with the coffee break, and there they are known as bran muffins. The idea is simple: wheat bran soaks in buttermilk until it is soft and is then stirred together with egg, oil, brown sugar, dark syrup, plain flour, bicarbonate of soda and raisins.
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The result is moist muffins with a coarse, slightly caramel-like crumb and sweet raisins in every bite. In the air fryer they bake at 160 °C for 15 minutes, and all in all they are ready in 40 minutes including the soaking time. Serve them warm with a knob of salted butter that melts into the crumb – and the morning is off to a good start.
Estimated reading time: 4 minutes
Table of Contents
Why I love bran muffins with raisins in the air fryer
Bran muffins sit somewhere between bread and cake. The wheat bran gives fibre and a rustic, nutty flavour, while the buttermilk and the dark syrup keep the crumb moist and add a deep sweetness that the raisins complement perfectly. They are sweet enough to feel like a little treat, but hearty enough to work as a proper breakfast.
The air fryer is tailor-made for a small batch of eight muffins. You don’t have to heat up a large oven, and the circulating heat gives a firm top while the inside stays soft and moist. The recipe makes four servings with two muffins each.
Why the bran needs to soak in buttermilk
The most important step is the 15 minutes of soaking time. Wheat bran is coarse and dry, and if it goes straight into the batter, it draws moisture out of the crumb during baking. When the bran is instead allowed to soak in the buttermilk, it turns soft and holds on to the moisture, so the muffins turn out moist rather than dry and crumbly. The acid in the buttermilk also reacts with the bicarbonate of soda and makes the batter rise, so there is no need for baking powder.
My kitchen test of bran muffins with raisins
I baked the bran muffins in my Cosori Dual Blaze, where heating elements at both the top and the bottom give an even heat from both sides. At 160 °C for 15 minutes they got a dark, lightly crisp top and a moist middle, and the toothpick came out with only a few moist crumbs. The moderate heat matters, because brown sugar and syrup quickly take on colour. From start to finish it takes 40 minutes: 10 minutes of preparation, 15 minutes of soaking time and 15 minutes of baking.
I toss the raisins in the flour mixture before the batter is put together, so they get a thin coating of flour and don’t sink to the bottom. In the large basket of my Philips XXL there is plenty of room for the cases, while a smaller air fryer typically needs two batches. Whatever the model, I keep the basket closed for the first 10 minutes and then swap the cases around if the outer ones take on more colour than the middle ones.
If the raisins are very dry, soak them in hot water for 5 minutes, and pat them dry before they are tossed in the flour. That way they turn soft and moist in the finished muffins.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake is skipping the soaking time. The bran then doesn’t get the chance to soften and draws moisture out of the crumb, so the muffins turn out dry. Give it the full 15 minutes. The second mistake is mixing for too long when the flour mixture is folded into the bran mixture. That makes the muffins dense and tough, so use a dough scraper and stop as soon as the dry flour is gone – a few lumps are perfectly fine. The third mistake is opening the basket too early. The muffins can collapse before the crumb has set, so keep the basket closed for the first 10 minutes.
How to serve bran muffins with raisins
Bran muffins are best while they are still warm and can be split in the middle. Here is what I like to serve them with:
- A knob of salted butter that melts into the coarse crumb
- A cup of coffee or tea with breakfast
- A glass of cold milk when the children join you at the table
- A slice of mature cheese, as you know it from raisin buns
Storage and reheating
Bran muffins keep in an airtight container at room temperature for up to 3 days. If you want them warm again, reheat them in the air fryer at 150 °C for 3-4 minutes. They can also be frozen for up to 3 months. Thaw them at room temperature, and warm them briefly in the air fryer before serving.
Bran muffins with raisins show that a hearty, honest breakfast can easily feel like a little luxury. Give the bran time to soak, stir the batter gently, and let the air fryer do the rest. Next time you can swap the raisins for chopped dates or dried cranberries.
FAQ
There is no difference. Bran muffins is the American and Canadian name for muffins made with wheat bran, and klidmuffins is simply the Danish word for the same thing. The classic versions are often sweetened with molasses, and here dark syrup gives a similar deep sweetness.
Insert a toothpick into the centre of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done. Otherwise, bake them for another 2-3 minutes at 160 °C.
Yes, they can be frozen for up to 3 months. Thaw them at room temperature, and warm them in the air fryer at 150 °C for 3-4 minutes, until they are warm.
Recipe
Bran muffins with raisins in the Air Fryer
Cooking Guide
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Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Kitchen scale
- 1 Measuring cup
- 1 Measuring spoons
- 1 Mixing bowl
- 1 Bowl
- 1 Whisk
- 1 Dough scraper
- 8 Muffin pans - Made of silicone
- 1 Toothpick
- 1 Cooling rack
Shopping list
Ingredients
How to make it
Preparation
- Mix 60 g wheat bran and 2 dl buttermilk in a mixing bowl. Leave the mixture to stand for 15 minutes so the bran soaks up the buttermilk and softens. It is the soaking time that makes the muffins moist.
- Whisk 1 egg, 0.5 dl rapeseed oil, 60 g brown sugar and 2 tbsp dark syrup into the softened bran until well combined.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan. At the same time, set out the muffin cases so the batter can go into the basket as soon as it is mixed together.
- Divide the batter between muffin cases that fit in the air fryer basket, filling them about three-quarters full. Place the cases in the basket with a little air between them. Depending on the size of the basket, there is typically room for 4-8 cases at a time.
- Bake the muffins at 160 °C for 15 minutes. Keep the basket closed for the first 10 minutes so the muffins don’t collapse. If the outer muffins take on more colour than the middle ones, you can then swap the cases around.
- Insert a toothpick into the centre of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done. Otherwise, bake them for another 2-3 minutes at 160 °C.
- If there was not room for all the cases at once, bake the rest of the batter the same way at 160 °C for 15 minutes.
Serving
- Let the muffins cool in the cases for 5 minutes, then transfer them to a wire rack so the bottoms don’t go soft from the steam.
- Serve the muffins warm, split in the middle and topped with 40 g salted butter. The salted butter is a good contrast to the sweet, coarse crumb and the raisins.
Our notes for the recipe
Let the bran soak for the full 15 minutes in the buttermilk. The softened bran holds on to the moisture, so the muffins turn out moist instead of dry and crumbly. Stir the batter together just until no dry flour is visible; a few lumps are perfectly fine. If the raisins are very dry, you can soak them in hot water for 5 minutes and pat them dry before they are tossed in the flour. Brown sugar and dark syrup take on colour quickly. If the top gets too dark before the middle is baked, lay a piece of aluminium foil loosely over it for the last few minutes. Variation:
Add 1 tsp cinnamon or the grated zest of an orange to the flour mixture, or swap the raisins for chopped dates, dried cranberries or coarsely chopped walnuts. Serving:
Serve the muffins warm, split in the middle with a knob of salted butter that melts into the coarse crumb. They are great for breakfast and brunch, with a cup of coffee, tea or a glass of cold milk. Portion size:
The recipe makes 8 muffins, which is 2 per portion. If your air fryer is smaller, you can bake the muffins in two batches.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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