Chef #331672's Note:
Best tasting bran muffin I've ever Had
My Private Note
Units: US | Metric
- 1 1/4 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon table salt
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon nutmeg, freshly ground
- 7 tablespoons unsalted butter, softened
- 1/2 cup dark brown sugar, plus
- 2 tablespoons brown sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 3 tablespoons unsulphured molasses
- 1/4 cup sour cream
- 1 cup buttermilk, plus
- 3 tablespoons buttermilk
- 1 1/2 cups wheat bran
- 1Adjust oven rack to lower middle position and heat oven to 375 degrees.
- 2Mix flour through nutmeg in medium bowl; set aside.
- 3Beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes.
- 4Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer.
- 5Add eggs one at a time, beating thoroughly before adding the next.
- 6Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
- 7Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute.
- 8Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
- 9Stir in bran and raisins.
- 10Spray 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.
- 11Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes.
- 12Set on wire rack to cool slightly, about 5 minutes.
- 13Remove muffins from tin and serve warm.
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Nutritional Facts for Bran Muffins
Serving Size: 1 (1045 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 225.0
- Calories from Fat 83
- Total Fat 9.3 g
- Saturated Fat 5.3 g
- Cholesterol 56.1 mg
- Sodium 283.2 mg
- Total Carbohydrate 33.3 g
- Dietary Fiber 3.9 g
- Sugars 15.2 g
- Protein 4.9 g