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
- 12 cup muffin tin
- 6 cup jumbo muffin tin
- 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
- 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.