Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the whole wheat bran, all-purpose flour, brown sugar, baking powder, baking soda, salt, and spices if using. This creates a well-balanced dry mixture that will give your muffins a hearty texture.
In a separate bowl, beat the eggs until slightly frothy, then stir in the buttermilk and melted butter or oil. Whisk until the mixture is smooth and slightly bubbly — this helps incorporate air and flavor.
Pour the wet ingredients into the dry mixture and gently fold with a spatula until just combined. Be careful not to overmix; some lumps are fine, and this keeps the muffins tender.
Gently fold in your optional mix-ins like dried fruit, chopped nuts, or chocolate chips for added flavor and texture. The batter will be thick but scoopable.
Using a scoop or two spoons, evenly distribute the batter into the prepared muffin cups, filling each about three-quarters full. This helps ensure uniform baking and a nice rise.
Bake for 15-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. You'll notice a pleasant nutty aroma filling the kitchen as they bake.
Remove the muffins from the oven and let them rest in the tin for about 5 minutes to set. Then, transfer them to a wire rack to cool slightly or serve warm.
Enjoy these moist, hearty bran muffins plain or with a smear of butter, jam, or your favorite spread. They keep well in an airtight container for a couple of days or can be frozen for later.
