Bakery-Style Bran Muffins
Ready In: 45 mins
Serves: 6-8
Ingredients
- 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 salt
- 1 1⁄4 teaspoons cinnamon
- 3⁄4 teaspoon ground allspice
- 1⁄2 teaspoon freshly grated nutmeg
- 7 tablespoons unsalted butter, softened
- 1⁄2 cup dark brown sugar, plus
- 2 tablespoons dark 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
- 1 cup raisins
Directions
- Adust oven rack to lower middle position and heat oven to 375.
- Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
- Add brown sugar, increase speed to medum-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 and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
- Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
- Stir in bran and raisins.
- Spray a twelve mold muffins tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray.
- Divide batter evenly using ice cream scoop or spoon.
- Bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it, about 25 minute Set on wire rack to cool slightly, about 5 minute Remove muffins from tin and serve warm.
- Makes 12 small muffins or 6 jumbo muffins.
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