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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

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.
Course Breakfast
Cuisine English
Keyword muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 servings
Calories 270kcal
Author downtonabbeycooks


  • 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.


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.


Serving: 40g | Calories: 270kcal | Carbohydrates: 55g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 277mg | Potassium: 591mg | Fiber: 15g | Sugar: 13g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 5mg
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