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“Best tasting bran muffin I've ever Had”
READY IN:
30mins
YIELD:
12 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust oven rack to lower middle position and heat oven to 375 degrees.
  2. Mix flour through nutmeg in medium bowl; set aside.
  3. Beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes.
  4. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer.
  5. Add eggs one at a time, beating thoroughly before adding the next.
  6. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer.
  7. Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute.
  8. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary.
  9. Stir in bran and raisins.
  10. Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray or coat lightly with butter; divide batter evenly among molds using spoon or ice cream scoop.
  11. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes.
  12. Set on wire rack to cool slightly, about 5 minutes.
  13. Remove muffins from tin and serve warm.

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