Bakery-style Bran Muffins

Total Time: 45 mins Preparation 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

Recipe

• 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.