• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

The Best Bran Muffins

  • Recipe Submitted by on

Category: Brunch, Breakfast

 Ingredients List

  • 1 1/4 c All-purpose flour; bleached
  • 1/4 c Whole wheat flour
  • 1 1/4 ts Baking powder
  • 1/2 ts Baking soda
  • 3/4 ts Salt
  • 1 1/4 ts Ground cinnamon
  • 3/4 ts Ground allspice
  • 1/2 ts Ground nutmeg; freshly
  • -ground
  • 7 tb Unsalted butter; softened
  • 1/2 c Dark brown sugar; plus
  • 2 tb Dark brown sugar
  • 2 lg Eggs
  • 2 1/2 ts Vanilla extract
  • 3 tb Molasses; unsulphured
  • 1/4 c Sour cream
  • 1 c Lowfat buttermilk; plus
  • 3 tb Lowfat buttermilk
  • 1 1/2 c Wheat bran
  • 1 c 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 of electric mixer or with handheld mixer at
medium 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, molasses, and sour cream 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 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. Bake until a toothpick inserted into center withdraws cleanly or
with a few moist particles adhering to it, about 25 minutes. Set on wire
rack to cool slightly, about 5 minutes. Remove muffins from tin and serve

Cook's Notes: Wheat bran is available at health foods stores or in boxes,
labeled Quaker Unprocessed Bran, in supermarkets.

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