📝 About This Recipe
Forget the dry, leaden bran muffins of the past; these are a revelation of texture and deep, caramelized flavor. Infused with rich molasses, bright orange zest, and plump raisins, these muffins stay incredibly moist thanks to a traditional buttermilk soak. They are the perfect balance of wholesome fiber and bakery-style indulgence, making them an essential addition to your breakfast repertoire.
🥗 Ingredients
The Bran Soak
- 1 1/2 cups Wheat bran (unprocessed)
- 1 cup Buttermilk (shaken, at room temperature)
Dry Ingredients
- 1 1/4 cups All-purpose flour (spooned and leveled)
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon (Vietnamese cinnamon preferred)
- 1/2 teaspoon Kosher salt
Wet Ingredients & Aromatics
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1/2 cup Light brown sugar (packed)
- 1/4 cup Unsulfured molasses (not blackstrap)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla extract (pure extract)
- 1 tablespoon Orange zest (freshly grated)
Mix-ins & Topping
- 2/3 cup Raisins (soaked in warm water for 5 mins then drained)
- 1/2 cup Walnuts (toasted and chopped)
- 2 tablespoons Turbinado sugar (for topping crunch)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin thoroughly or line with high-quality paper liners.
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2
In a medium bowl, combine the wheat bran and buttermilk. Stir well and let it sit for at least 10 minutes; this softens the bran and ensures a tender crumb.
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3
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until perfectly aerated and combined.
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4
In a separate bowl, whisk the melted butter and brown sugar until smooth. Add the egg, molasses, vanilla extract, and orange zest, whisking vigorously until the mixture is glossy.
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5
Stir the soaked bran/buttermilk mixture into the wet ingredients until fully incorporated.
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6
Make a well in the center of the dry ingredients. Pour the wet mixture into the well.
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7
Using a large rubber spatula, gently fold the ingredients together. Stop just before the flour streaks disappear to avoid over-mixing.
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8
Gently fold in the drained raisins and chopped walnuts until evenly distributed throughout the batter.
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9
Divide the batter evenly among the 12 muffin cups. They should be filled nearly to the top for that classic domed look.
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10
Sprinkle the tops of the muffins generously with turbinado sugar for a professional, crunchy finish.
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11
Bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
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12
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
For the best flavor, let the batter rest in the fridge for 30 minutes before baking to allow the bran to fully hydrate. Always use 'unsulfured' molasses; blackstrap is too bitter for this delicate balance. Toasting your walnuts beforehand is a non-negotiable step for maximum nutty depth. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let sit for 5 minutes. Avoid over-mixing at all costs! A few small lumps in the batter are perfectly fine and ensure a light texture.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted European-style butter. Pair with a sharp cheddar cheese on the side for a delightful sweet-and-savory snack. Enjoy alongside a hot cup of Earl Grey tea or a dark roast coffee. Drizzle with a touch of honey or maple syrup for an extra decadent breakfast treat. Split and toasted the next day with a layer of cream cheese and orange marmalade.