Bran Muffins Recipe

Name: Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups all-purpose flour; ¼ cup whole wheat flour; 1 ¼ teaspoons baking powder; ½ teaspoon baking soda; ¾ teaspoon table salt; 1 ¼ teaspoons ground cinnamon; ¾ teaspoon ground allspice; ½ teaspoon nutmeg, freshly ground; 7 tablespoons unsalted butter, softened; ½ cup dark brown sugar, plus; 2 tablespoons brown sugar; 2 large eggs; 2 ½ teaspoons vanilla extract; 3 tablespoons unsulphured molasses; ¼ cup sour cream; 1 cup buttermilk, plus; 3 tablespoons buttermilk; 1 ½ cups wheat bran

Servings: persons

1 ¼ cups all-purpose flour
¼ cup whole wheat flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon table salt
1 ¼ teaspoons ground cinnamon
¾ teaspoon ground allspice
½ teaspoon nutmeg, freshly ground
7 tablespoons unsalted butter, softened
½ cup dark brown sugar, plus
2 tablespoons brown sugar
2 large eggs
2 ½ teaspoons vanilla extract
3 tablespoons unsulphured molasses
¼ cup sour cream
1 cup buttermilk, plus
3 tablespoons buttermilk
1 ½ cups wheat bran

1
Adjust oven rack to lower middle position and heat oven to 375 degrees.
2
Mix flour through nutmeg in medium bowl; set aside.
3
Beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes.
4
Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer.
5
Add eggs one at a time, beating thoroughly before adding the next.
6
Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
7
Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute.
8
Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
9
Stir in bran and raisins.
10
Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray or coat lightly with butter; divide batter evenly among molds using spoon or ice cream scoop.
11
Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes.
12
Set on wire rack to cool slightly, about 5 minutes.
13
Remove muffins from tin and serve warm.

1068

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 18 ingredients. The key ingredients include: 1 ¼ cups all-purpose flour, ¼ cup whole wheat flour, 1 ¼ teaspoons baking powder, ½ teaspoon baking soda, and more.

Yes, 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.

Bran Muffins

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