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Raisin Bran Muffins Recipe

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4 from 3 reviews

These Raisin Bran Muffins are a deliciously wholesome breakfast or snack option, packed with wheat bran and sweetened naturally with raisins, honey, and molasses. Each muffin has a glossy, sweet glaze on top, which adds a perfect touch of extra flavor and moisture. Baked until golden with a tender crumb, these muffins are both comforting and nutritious.

  • Total Time: 33 minutes
  • Yield: 12 muffins

Ingredients

Glaze

  • 3 tablespoons sugar
  • ⅔ cup brown sugar, divided
  • 3 tablespoons dark corn syrup (like Karo)
  • 3 tablespoons salted butter, melted
  • 1 tablespoon water, divided (1 cup + ½ tablespoon water divided but ½ tablespoon for glaze and 1 cup for blending raisins)

Muffin Batter

  • 1 cup raisins
  • ¼ cup vegetable oil
  • ¼ cup honey
  • 1 tablespoon molasses
  • 1 large egg
  • ⅓ cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange zest
  • 1 cup wheat bran
  • 1 cup wheat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Generously spray a muffin pan with non-stick cooking spray to prevent sticking.
  2. Make the glaze: In a small bowl, stir together 3 tablespoons sugar, 3 tablespoons of the brown sugar, dark corn syrup, melted salted butter, and ½ tablespoon water until the mixture is smooth and well combined. This glaze will add a sweet, glossy topping to your muffins.
  3. Apply the glaze: Divide the glaze evenly among the muffin cups, approximately ½ tablespoon each. This forms the base of the muffins that caramelizes during baking.
  4. Blend the raisins: In a blender, combine the raisins and remaining 1 cup water. Blend for 20 to 30 seconds until the mixture is smooth. This pureed raisin mix helps naturally sweeten and moisten the muffin batter. Pour the blended raisin mixture into a large mixing bowl.
  5. Add wet ingredients: To the bowl with raisin puree, add vegetable oil, honey, molasses, egg, buttermilk, vanilla extract, orange zest, and the remaining brown sugar. Stir all ingredients together until well combined, forming a smooth wet mixture.
  6. Incorporate dry ingredients: To the wet mixture, add wheat bran, wheat flour, baking soda, baking powder, and salt. Gently mix with a spoon or spatula just until all ingredients are combined. Avoid overmixing to keep the muffins tender.
  7. Fill muffin cups: Spoon the batter into the prepared muffin cups, filling them to the top to ensure nicely shaped muffins with a domed top.
  8. Bake: Place the muffin pan in the preheated oven and bake for 15 to 18 minutes. Check doneness by inserting a toothpick in the center of a muffin; it should come out clean. The muffin tops should spring back when lightly pressed.
  9. Cool: Immediately invert the muffin pan onto a baking sheet to release the muffins from the glaze base. Then transfer the muffins to a cooling rack to cool completely or enjoy warm.
  10. Serve: These muffins are delicious served warm with a smear of butter and a drizzle of honey for extra indulgence.

Notes

  • Use dark corn syrup like Karo for best glaze authenticity, but light corn syrup or honey can be substituted.
  • Pureeing the raisins is key for moisture and binding, so do not skip or replace with whole raisins.
  • Filling muffin cups fully is important to get the glaze effect and proper muffin shape.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a gluten-free option, substitute wheat flour with a 1:1 gluten-free baking flour blend.
  • To enhance flavor, you can add ½ teaspoon cinnamon or nutmeg to the dry ingredients if desired.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/raisin-bran-muffins-recipe/