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 minutesminutes
Cook Time 25 minutesminutes
Servings 12servings
Calories 270kcal
Author downtonabbeycooks
Equipment
12 cup muffin tin
6 cup jumbo muffin tin
Ingredients
1 ¼cupsbleached all-purpose flour
¼cupwhole-wheat flour
1 ¼tsp.baking powder
½tsp.baking soda
¾tsp.salt
2tsp.ground cinnamon
¾tsp.ground allspice
½tsp.fresh grated nutmeg
1/4cupunsalted buttersoftened
½cupdark brown sugar plus 2 additional tablespoons
2largeeggs
2 ½tsp.vanilla extract
3tbsp.molasses
1 1/4cupbuttermilk plus 3 additional tablespoons
1 ½cupswheat bran
1cupraisins
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.