Sour Cream Bran Muffins
Submitted by mikegray
Moist sour cream bran muffins with molasses, brown sugar, and plump raisins. Golden-topped and springy, these hearty breakfast muffins come together in 40 minutes. Makes a dozen.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThese aren’t the dry, crumbly bran muffins you choke down because they’re good for you.
Sour cream and butter keep the crumb rich and moist while molasses and brown sugar add a deep, caramel-like sweetness that plays off the earthy bran. Plump raisins dot every bite.
They bake up tall with golden, springy tops in about 20 minutes, and the whole batch is done from bowl to cooling rack in under an hour.
Pro Tips
- Stir the batter only until just combined. Lumps are fine. Overmixing bran muffins makes them tough and dense.
- Butter the tins generously. The molasses in the batter likes to stick.
- These freeze well. Cool completely, wrap individually, and reheat in a warm oven for a quick weekday breakfast.
Ingredients
Directions
In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy.
Beat in the egg, the sour cream, and the molasses, and stir in the raisins.
In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.)
Spoon the batter into 12 well-buttered ⅓ cup muffin tins and bake the muffins in the middle of a preheated 400℉ (200℃) oven for 15 to 20 minutes, or until they are golden brown and springy to the touch.
Turn the muffins out onto a rack and let them cool.
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