The Best Bran Muffins

It is difficult to find bran muffins that are both moist and yielded the nutritional benefits of bran.

I adapted this recipe from Cooks Illustrated which has created a muffin with the perfect  combination of wet to dry ingredients to ensure moistness and great texture.

The Best Bran Muffins

downtonabbeycooks

I adapted this recipe from Cooks Illustrated which has the perfect ratio of wet to dry ingredients so that you have a healthy muffin that is also quite moist.

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Prep Time 10 mins

Cook Time 25 mins

Course Breakfast

Cuisine English

Servings 12 servings

Calories 270 kcal

Equipment

• 12 cup muffin tin
• 6 cup jumbo muffin tin

Ingredients

  

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• 1 ¼ cups bleached all-purpose flour
• ¼ cup whole-wheat flour
• 1 ¼ tsp. baking powder
• ½ tsp. baking soda
• ¾ tsp. salt
• 2 tsp. ground cinnamon
• ¾ tsp. ground allspice
• ½ tsp. fresh grated nutmeg
• 1/4 cup unsalted butter softened
• ½ cup dark brown sugar plus 2 additional tablespoons
• 2 large eggs
• 2 ½ tsp. vanilla extract
• 3 tbsp. molasses
• 1 1/4 cup buttermilk plus 3 additional tablespoons
• 1 ½ cups wheat bran
• 1 cup raisins

Instructions

 

• Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour through nutmeg in medium bowl; set aside.
• Beat butter in large bowl at mediium speed until light and fluffy, 1 to 2 minutes. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer. Add eggs one at a time, beating thoroughly before adding the next.

  Beat in vanilla and molasses until thoroughly combined and creamy, about 1 minute longer. Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute.

  Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.
• Spray a twelve cup muffin tin (each cup measuring 1/2 cup) or a six cup jumbo 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.

  Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes, 40 minutes for the jumbo muffins.,

  Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and they are ready to serve.

Notes

It is easy to make your own buttermilk. Just measure out the milk you have in a measuring cup and then add a tsp or two of lemon juice or vinegar and let sit a few minutes.

Nutrition

Serving: 40gCalories: 270kcalCarbohydrates: 55gProtein: 9gFat: 7gSaturated Fat: 3gCholesterol: 44mgSodium: 277mgPotassium: 591mgFiber: 15gSugar: 13gVitamin A: 204IUVitamin C: 1mgCalcium: 118mgIron: 5mg

Keyword muffins

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