Let’s take a trip through the top drawer of ย my dresser. ย I have a point to make.
… we’re about to talk about underwear. ย Can you handle it?
The top dresser drawer houses the following items:
– Cotton granny panties. ย Summertime sleeping bras. ย For private use only. ย No exceptions. ย Not to be seen by any eyes other than my own.
– Cute panties. ย Pretty panties. ย Lace panties. ย Expensive bras with pink ribbon running through them.. all the sort that might inspire and invite a little scandal. ย Yea… true.
Its like night and day in my underwear drawer… night and day.
This is normal, right? ย We all have underwear standards.
I share this with you because I want you to know, right off the bat, that showing you these Sour Cream Molasses Bran Muffins is like giving you a peak at the granny panty portion of my top dresser drawer.
I just couldn’t glam up these muffins…. mostly because they’re not meant for glam. ย They’re just meant to be cakey brown muffins… ok?
I’m not going to say any more about the underwear situation… I think it’s just making everyone uncomfortable. ย You get my point.
Butter. ย That’s what I love about these bran muffins. ย You can taste the butter.
The muffins are made tender with sour cream and robust with molasses. ย And. ย Bonus! ย They’re better after two or three days. ย They actually taste better!
Be sure to add a handful of dried fruit. ย Currants, dried cranberries, diced dried apricots, or golden raisins. ย The muffins need the texture and sweetness. ย Trust me.
Sour Cream Molasses Bran Muffins
makes 12 muffins
from The Gourmet Cookbook
1 stick (1/2 cup) unsalted butter, at room temperature
1/4 cup light brown sugar, packed
1 egg, lightly beaten
1 cup sour cream
1/4 cup molasses, not blackstrap
1/2 cup raisins, dried cranberries, dried currants or diced dried apricots
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoons salt
1 cup wheat bran (not cereal)
Preheat oven to 400 degrees F. ย Grease and flour a 12 tin muffin pan and set aside.
In the bowl of a stand mixer fit with the paddle attachment, beat the butter and sugar on medium high until light and fluffy, about 3 to 5 minutes. ย Add the egg, sour cream and molasses and beat on medium speed until well incorporated, about 1 to 2 minutes.
In a small bowl whisk together the flour, baking soda, salt and wheat bran. ย Add the dry ingredients all at once to the wet ingredients. ย Stir until incorporated. ย Fold in the dried fruit. ย Batter will be thick and slightly lumpy.
Divide evenly among the 12 muffin tins. ย Bake for 15 to 18 minutes. ย Remove from the oven. ย Allow to cool in the pan for 10 minutes then remove to a wire rack to cool completely. ย Store at room temperature well wrapped for up to 5 days. ย The muffins are better after a day or two on the counter!
74 Responses
This blog is so beautiful! I hope mine can be as pretty some day. :) I’ll definitely be coming back.
These are fantastic!
I made them a little cuter by making minis and sprucing them up with pomegranate infused dried cranberries.
So good as always!
my underpants drawer never seems to have any underwear in it. I am constantly making the dash to my laundry to find clean underpants. My drawer seems to be full of bills I am ignoring.
I did a major cleaning of my pantry this weekend and came up with a number of things that needed to be used up because of expiration dates. Two of those were wheat bran and dried apricots. Perfect timing on this recipe! I made them with plain yogurt as I was out of sour cream and they still came out fabulous. Thank you for the recipe!
great job with th muffins, sour cream always helps the muffin, I love the molasses!!
thanks for sharing and the visuals!!
These would be great to bake and have around for a quick morning breakfast! Great recipe, Joy!
I think they sound delicious. Even though I think of panties when I see them. Which isn’t all bad I guess? On the bright side, your photography is amazing. I’m really jealous.
– Laura
Amazing recipes and wonderful website!!
Cheers,
Lia.
Mmmm, your bran muffins look so good I can smell them. Thanks for such great pictures. Bran..anything bran is so good for you…but then, you knew that. Good stuff on this website.
Damn these are so good. I just made them tonight, and the flavor is so rich but the texture is moist and light as air. I would have thought that one would need to let the batter sit awhile to let the bran soften up more, as a lot of recipes instruct, but these were perfect. I put dried cherries and dried blueberries in them. Perfection.
I made these lovely muffins today & they were fabulous ^__^
but I replaced the raisins with chocolate chips :P
not that I don’t like them no but I didn’t have them at the moment LOL
thank you Joy ,,
I made these tonight to go with a pot of potato soup for dinner. They were so yummy! I added craisins, chopped pecans and a little cinnamon. My kids loved them.
These are the best muffins I’ve ever had. There, I said it.
The second time I made them, I added dried cherries. It was scrumtrulescent!
Thank you, Joy!
I just made these muffins and they are delicious. I didn’t have any raisins and my husband is not that fond of them anyways so I chopped up some frozen raspberries and put them in. They are light, buttery goodness, probably won’t be any left in a few days so we won’t know if they are better with age or not. Thank you for the wonderful recipe.
Made the muffins and added raisins.They were baked in 15 minutes.
Made them January 21,2016
Very tasty.
I made these (as well as your pancake muffins …omg so good) for my very pregnant sister!
These are the best bran muffins I’ve ever had! SO moist and, you are totally right, even better the next day!
I am so grateful for you, your creativity and realness!
Your recipes are always a massive hit and spot on! Thank you!