Bakery-Style Bran Muffins Recipe

Name: Bakery-Style Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup whole wheat flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 1/4 teaspoons cinnamon; 3/4 teaspoon ground allspice; 1/2 teaspoon freshly grated nutmeg; 7 tablespoons unsalted butter, softened; 1/2 cup dark brown sugar, plus; 2 tablespoons dark brown sugar; 2 large eggs; 2 1/2 teaspoons vanilla extract; 3 tablespoons unsulphured molasses; 1/4 cup sour cream; 1 cup buttermilk, plus; 3 tablespoons buttermilk; 1 1/2 cups wheat bran; 1 cup raisins

Servings: persons

1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, softened
1/2 cup dark brown sugar, plus
2 tablespoons dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup buttermilk, plus
3 tablespoons buttermilk
1 1/2 cups wheat bran
1 cup raisins

1
Adust oven rack to lower middle position and heat oven to 375.
2
Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
3
Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
4
Add eggs one at a time, beating thoroughly before adding the next.
5
Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
6
Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
7
Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
8
Stir in bran and raisins.
9
Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
10
Divide batter evenly using ice cream scoop or spoon.
11
Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
12
Makes 12 small muffins or 6 jumbo muffins.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/4 cup whole wheat flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Bakery-Style Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bakery-Style Bran Muffins

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