The Best Bran Muffins
Why This Recipe Works
We wanted a classic bran muffin recipe that gave us the deep taste of bran with a moist, tender texture. We found that the ratio of wheat bran to flour had to be right: Too much bran produced a dry, crumbly muffin; too little and we didn’t really have a bran muffin anymore. For our bran muffin recipe, the right proportion of bran to flour turned out to be 1 to 1. To develop the flavor of our now nicely textured muffin, we added vanilla, warm spices, and molasses to our bran muffin recipe.