Crunchy Bran Muffins

A good bran muffin shouldn’t taste like punishment, and these don’t. The trick is soaking shredded wheat bran cereal in hot milk before it ever meets the flour, which softens the bran into a moist, tender crumb instead of a dry, sandy one.

Then there’s the topping, the reason they earn the word crunchy. A simple streusel of firm margarine cut into flour and brown sugar gets crumbled over each muffin before baking, so they emerge with a sweet, craggy, crackly lid.

As with any muffin, the golden rule is restraint. Stir the batter only until the flour disappears, and let it look lumpy.

Overmix it and you’ll trade that soft, open crumb for tough, rubbery muffins riddled with tunnels.

Kitchen Tips

• Let the cereal sit in the hot milk until it’s properly softened. Rushing this leaves a gritty texture.
• Stir the batter just until the flour is moistened. Lumps are good; smooth batter means tough muffins.
• Keep the topping margarine firm and cold so it cuts into crumbs instead of melting to paste.
• Pop the muffins out of the tin right away so the bottoms don’t steam and go soggy.

Variations

• Fold raisins, chopped dates, or a handful of walnuts into the batter.
• Add a teaspoon of cinnamon or a little orange zest for warmth.
• Swap the milk for buttermilk for a tangier, even more tender crumb.