📝 About This Recipe
These muffins are a masterclass in texture, bridging the gap between a wholesome breakfast and a decadent treat. Unlike heavy, dense bran muffins of the past, this recipe utilizes a buttermilk soak to soften the oat bran, resulting in a tender crumb infused with deep molasses and honey notes. Each bite is punctuated by the warmth of cinnamon and the natural sweetness of plump raisins, making them the ultimate high-fiber start to your day.
🥗 Ingredients
The Bran Soak
- 2 cups Oat bran (high-quality, fine-milled)
- 1 1/2 cups Buttermilk (full-fat preferred, at room temperature)
Dry Ingredients
- 1 1/4 cups All-purpose flour (spooned and leveled)
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 1/2 teaspoons Ground cinnamon (Vietnamese or Ceylon)
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1/2 cup Dark brown sugar (packed)
- 2 tablespoons Honey (clover or wildflower)
- 1 large Egg (at room temperature, lightly beaten)
- 1 teaspoon Vanilla extract (pure extract)
Mix-ins and Topping
- 3/4 cup Raisins or dried cranberries (soaked in warm water for 5 mins then drained)
- 2 tablespoons Rolled oats (for sprinkling on top)
- 1 tablespoon Turbinado sugar (for a crunchy finish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin thoroughly with butter or line with high-quality paper liners.
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2
In a medium mixing bowl, combine the 2 cups of oat bran and 1 1/2 cups of buttermilk. Stir well and let the mixture sit for at least 10-15 minutes. This hydrates the bran and ensures a moist muffin.
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3
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until perfectly combined and aerated.
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4
In a separate smaller bowl, whisk the melted butter, dark brown sugar, and honey until the sugar begins to dissolve and the mixture looks glossy.
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5
Add the beaten egg and vanilla extract to the butter mixture, whisking vigorously until the emulsion is smooth.
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6
Pour the wet butter mixture into the soaked oat bran/buttermilk mixture. Stir with a spatula until just combined.
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7
Make a well in the center of the dry ingredients and pour in the combined wet ingredients. Fold gently using a rubber spatula.
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8
Stop folding when a few streaks of flour remain. Add the drained raisins (or cranberries) and fold 2-3 more times. Do not overmix, or the muffins will be tough.
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9
Divide the batter evenly among the 12 muffin cups. They should be nearly full to ensure a beautiful domed top.
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10
Sprinkle the tops of the muffins with a pinch of rolled oats and a dusting of turbinado sugar for professional-looking texture.
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11
Place the tin in the center of the oven and immediately reduce the temperature to 375°F (190°C). Bake for 18-22 minutes.
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12
Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
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13
Cool the muffins in the tin for 5 minutes before transferring them to a wire rack. This prevents the bottoms from becoming soggy from steam.
💡 Chef's Tips
Soaking the oat bran in buttermilk is the secret to a soft texture; never skip this step. For a nuttier flavor, toast the oat bran in a dry skillet over medium heat for 3-5 minutes before soaking. Avoid over-mixing once the flour is added; stop as soon as the white streaks disappear to keep the crumb light. If you don't have buttermilk, mix 1.5 cups of milk with 1.5 tablespoons of lemon juice and let sit for 10 minutes. Store leftovers in an airtight container with a paper towel to absorb excess moisture and keep the tops from getting sticky.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted European-style butter. Drizzle with an extra teaspoon of honey and a sprinkle of flaky sea salt. Pair with a sharp cheddar cheese slice for a perfect sweet-and-savory snack. Enjoy alongside a hot cup of Earl Grey tea or a dark roast coffee. Serve with a side of Greek yogurt and fresh mixed berries for a complete breakfast.