Bakery-Style Bran Muffins

Roxygirl in Colorado's Note:

I LOVE a good bakery bran muffin and have tried countless refrigerator bran muffin recipes, which always come up short. This recipe is from Cook's Illustrated and promises the best bran muffins. What is different about the ingred. is the ratio of white and wheat flours and wheat bran. The molasses, dark brown sugar help make up the great flavor and you will love the bakery crusty top. It is a little more work, but I would never bake any other recipe!

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 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:

1. Adust oven rack to lower middle position and heat oven to 375.
2. Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.
3. Add brown sugar, increase speed to medum-high, and beat until combined and fluffy, about 1 minute longer.
4. Add eggs one at a time, beating thoroughly before adding the next.
5. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
6. Reduce speed to low and beat in buttermilk and half the flour mixture until combined, about 1 minute longer.
7. Beat in remaining flour mixture unil incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
8. Stir in bran and raisins.
9. 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.
10. Divide batter evenly using ice cream scoop or spoon.
11. 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.
12. Makes 12 small muffins or 6 jumbo muffins.

Reviews

[Chef #1028794]

Without doubt, the best bran muffins I've ever tried! Not particularly caring for the recipes utilising bran cereal, I prepared these exactly according to the recipe and was delighted: the muffins are light, moist, and possess a rich, almost caramel-like flavour. This has become my holy grail of bran muffin recipes. Thanks so much for posting!

[averybird]

Awesome bran muffins. Great flavor and texture and served with a pat of butter warm from the oven- divine! This one's a keeper. Thanks for posting.

[firefly68]

With what I had in the house I had to make a few changes: powdered buttermilk (Sago brand, highly recommended, mixed into the flour) plus water; 1C. oat bran, soaked in the water; 1/2C wheat germ; light brown sugar plus 1T molasses; oil instead of butter, with 1 Tbl less water and 1/4 tsp extra salt to compensate; and blueberries and walnuts added at the end. "Best bran muffins I've ever had!" raved the BF. Next time I'm going to try using maple syrup in place of the vanilla and most of the sugar, omitting the spices, and see how that works. Thanks Roxygirl!