Sour Cream Bran Muffins

Total Time
30mins
Prep 15 mins
Cook 15 mins

From Epicurious.com, this muffin is described as the "Rolls Royce of Bran Muffins". They aren't kidding either. I would never have believed that you could have a light and fluffy bran muffin. This is the BEST recipe I've ever tried. No need to look any further.

Ingredients Nutrition

Directions

  1. Cream together butter and brown sugar until the mixture is light and fluffy.
  2. Beat together egg, sour cream, and molasses. Stir in the raisins.
  3. In a bowl whisk together the flour, baking soda, salt, and bran.
  4. Add the dry ingredients to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.)
  5. Spoon into 12 paper lined muffin tins.
  6. Bake at 400°F oven for 15 to 20 minutes.
  7. I baked mine 6 at a time in the toaster oven -- took 15 minutes.
Most Helpful

these baked out very nice with a great bran flavor but definately needs way more sugar than 1/4 cup and so I did add in more, these were chosen and made for Kittencalskitchen forum Nutin But Muffins tag game event, thanks Galley!

Kittencal@recipezazz October 05, 2010

I love muffins made with natural bran and this recipe was a delightful find. I trimmed back some on the fat and sugars as follows: 1/4 cup of canola oil for the butter, 2 Tbsp Splenda Brown Blend for the brown sugar, egg white only in the to equal the amount of 1 whole egg, fat free vanilla yogurt for the sour cream and 1/4 cup of raisins. They still came out very moist, tender and scrumptious. The recipe is very simple and quick to make and pure pleasure to munch. Made for the Diabetic Forums April '10 tag game.

Annacia April 24, 2010

We thought these very good! Easier to put together than similar recipes also on this site. I substituted honey for the molasses, which made them sweeter and gave them a great texture. Dark corn syrup might be another good choice if you are not a fan of molasses. They are a smaller muffin. I might try increasing the batter by half again and dividing that by 12 as I don't like baking with empty spaces in the tin. Diana #2, thanks for the post!

Rose is Rose July 29, 2013