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Mariel here. Sorry for cursing, but these muffins are truly expletive-worthy. My father, a bonafide bran-aholic, has gotten his muffin on for as long as I can remember. When we were wee tots, there were many a Sunday morning when the old man padded down to the local bakery to pick us up a box full of sugar-bombed Apple Turnovers and a small clutch of his prized Bran Muffins. He carefully guarded his wholesome treats informing us they were “off limits.” No problem pops, we’ll try and steer clear…
I hadn’t revisited these Sunday staples until this past weekend, when I whipped up a batch for Father’s Day. I combed through dozens of recipes trying to find one that most resembled the fluffy top hats from Topps Bakery and I ended up cobbling together a rendition inspired by a circa 1991 Gourmet Magazine. Old school, I know. I swapped out the sour cream in favor of plain yogurt, used whole wheat flour instead of white, and ratcheted up the raisins. The man loves a good raisin.
The muffins were fantastic – and this is coming from a gal that doesn’t take too kindly to bran anything. They were light, cakey and moist, and the flavor was just right: rich and subtly sweet but not cloying. A muffin shouldn’t be a cupcake sans frosting, it’s a breakfast food after all. If a bran muffin seems like an odd gift for Father’s Day, you’re probably right, but my dad seemed pretty pleased…and that’s what really counts.
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Print This Recipe
The Best Damn Bran Muffins
Makes 12 Muffins
Ingredients:
1 stick of unsalted butter, softened – stock
ยผ-cup of lightly backed brown sugar – stock
1 egg, beaten lightly – stock
1 cup plain yogurt – $0.89
ยผ-cup molasses – stock
ยพ-cup raisins -$2.19
1 cup miller’s bran, also known as coarse bran (found mine at Whole Foods in the baking section) – $2.69
1 cup whole wheat flour – stock
1 teaspoon baking soda – stock
ยผ-teaspoon salt – stock
Grand total assuming “well-stocked” kitchen: $5.77
Cost per muffin: $0.48
Directions:
1. Preheat the oven to 400 degrees. Rig a 12-muffin tin with paper liners.
2. In a large mixing bowl, lightly whisk together the flour, bran, baking soda and salt. Set aside.
3. In the bowl of an electric mixer, cream the butter and brown sugar until fluffy. Beat in the lightly-beaten egg, the yogurt and molasses until combined. Stir in the raisins on low speed.
4. On low speed, gradually add the the dry mixture to the wet mixture until just combined. Batter will be quite thick and sort of mealy/lumpy, that’s OK.
5. Fill the muffin cups with batter – fill all the way. Bake at 400 degrees for 15 minutes until the muffins are golden and a bit springy to the touch. Remove the muffins from the pan and cool on a wire rack.
These do look like “the best damn” bran muffins! ๐
Those really do look like great bran muffins! I too am a lover of a good bran muffin. I definitely want to try these!
I love a bran muffin, but only if it’s the best damn one. These do look like some I’ve always longed to find that they used to make at Albertsons. I’ll have to give these a try.
Your bran muffins sound awesome. So healthy, love that you also use yogurt in them! ๐
Mariel – love how you made these bran muffins even healthier! Your dad is way ahead of the times!
I’m not a huge bran muffin fan but you say these are the best so I will have to give them a go. Nice to try something healthier for a change.
๐ Mandy
I’m not too big on bran either, but with the addition of molasses, brown sugar, and raisins these sound like a delectable treat without the guilt!
oh how I love this one!
Not a fan of Bran muffins either but these sound so good I’m going to give them a try.
Love you!
that means our site is checking to make sure you’re not a spammer, Mom! Love you too! xoxo
They look good to me! I’ll have to try them ๐
FINALLY a bran muffin that doesn’t use bran cereal! If I have cereal, why would I make a muffin with it?? Thanks so much! ๐
I bet dates would be good instead of raisins. I know dates can be pricey, but I found an entire pound at Trader Joe’s for $3.49! The good ones, too–medjools.
The title does the recipe justice! I have made these many times now, and my family loves them. We eat them often with a smoothie for a quick, healthy breakfast. They also freeze beautifully! Thank you for the fabulous recipe.
So glad you like them Maureen! My dad is a huge bran muffin fan (as the post notes) so I am happy they lived up to YOUR expectations too.