The Best Bran Muffins

Name: The Best Bran Muffins
Yield: Makes 12 small muffins or 6 jumbo muffins
Ingredients: 1 1/4 cups, bleached 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, fresh grated nutmeg; 7 tablespoons, unsalted butter, softened; 1/2 cup, dark brown sugar plus 2 additional tablespoons; 2 , large eggs; 2 1/2 teaspoons, vanilla extract; 3 tablespoons, unsulphured molasses; 1/4 cup, sour cream; 1 cup, buttermilk plus 3 additional tablespoons; 1 1/2 cups, wheat bran; 1 cup, raisins

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Appears in Cook's Illustrated January/February 1998

Desserts or Baked Goods

Grains

Breakfast & Brunch

Quick Breads

Full-flavored, moist muffins require a mix of whole wheat and all-purpose flour, wheat bran, buttermilk, and a dash of sour cream.

SERVESMakes 12 small muffins or 6 jumbo muffins

TIME1¼ hours

WHY THIS RECIPE WORKS

We wanted a classic bran muffin recipe that gave us the deep taste of bran with a moist, tender texture. We found that the ratio of wheat bran to flour had to be right: Too much bran produced a dry, crumbly muffin; too little and we didn’t ...

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