Author: Cookie Madness
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Adapted from Cook’s Illustrated September 1993, this recipe gives you dark, moist, flavorful bakery style muffins.
- 2 1/2 cups unbleached all-purpose flour plus 2 tablespoons (11.8 oz)
- 4 1/2 teaspoons baking soda
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 3/4 cup vegetable oil
- 2 tablespoons honey
- 1/4 cup molasses
- 1 cup light brown sugar plus 2 tablespoons, packed firm
- 1 teaspoon vanilla extract
- 3/4 teaspoon maple extract
- 1 1/2 teaspoons butter extract (optional)
- 3 large eggs, lightly beaten
- 2 cups buttermilk
- 1 cup wheat germ
- 1 cup wheat bran (not the cereal)
- 1/2 cup whole dates, plumped with scalding water, drained, and coarsely chopped
- 1 cup dark raisins, plumped with scaling water (optional)
- Whisk first five ingredients together in a bowl; set aside.
- In a large bowl, whisk next 7 ingredients together. Whisk in eggs, followed by the buttermilk, wheat germ, and bran. Let batter rest 10 minutes.
- Whisk flour mixture into egg mixture with a heavy duty scraper or rubber spatula, making sure that ingredients at the bottom are incorporated into the batter. Fold in raisins and dates.
- Cover bowl with plastic wrap and chill overnight (or for a minimum of 1 hour).
- Preheat oven 400 degrees. Line 2 12-cup muffin tins with paper liners – you’ll probably only need 20 out of the full 24.
- Spoon batter into muffin tins filling to the top. Put a little water in the 4 empty cups
- Bake muffins for about 15 to 20 minutes at 400 degrees F. Stick a skewer in one muffin to see if it's cooked through, and if not, reduce oven heat to 350 and bake for another 10 minutes or until a skewer inserted comes out clean. In addition, make sure the tops aren't browning too quickly. If tops are browning, lay a piece of foil loosely over the top and reduce heat to 350 as directed.
- Let muffins cool for about 5 minutes before removing from pans
This recipe makes 18 jumbo muffins. For jumbo muffins, bake at 400 for 5 minutes, then reduce heat to 375 and bake for about 15 minutes more.
Recipe by Cookie Madness at http://www.cookiemadness.net/2010/05/favorite-bran-muffin/