Bakery-Style Bran Muffins

READY IN: 45mins




  • 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.