Sour Cream Bran Muffins: Difference between revisions
Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=15-20 min @ 400° |Source=[https://smittenkitchen.com/2007/02/sour-cream-bran-muffins/ SmittenKitchen.com] |Yield=1 dozen |Rating={{unrated}} }} === Ingredients === * 1/2 cup unsalted butter, melted, cooled slightly or 1/2 cup vegetable oil * 1/4 cup firmly packed light brown sugar * 1 large egg * 1 cup sour cream or yogurt * 1/4 cup molasses or treacle * 1 cup all-purpose flour * 1 teaspoon baking soda * 1/4 teaspoon kosher sal..." |
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|Source=[https://smittenkitchen.com/2007/02/sour-cream-bran-muffins/ SmittenKitchen.com] | |Source=[https://smittenkitchen.com/2007/02/sour-cream-bran-muffins/ SmittenKitchen.com] | ||
|Yield=1 dozen | |Yield=1 dozen | ||
|Rating={{ | |Rating={{Good}} | ||
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=== Ingredients === | === Ingredients === | ||
Latest revision as of 21:48, 23 July 2025
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 15-20 min @ 400° |
| Source | SmittenKitchen.com |
| Yield / serves | 1 dozen |
| Rating | Good |
Ingredients
- 1/2 cup unsalted butter, melted, cooled slightly or 1/2 cup vegetable oil
- 1/4 cup firmly packed light brown sugar
- 1 large egg
- 1 cup sour cream or yogurt
- 1/4 cup molasses or treacle
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup miller’s bran
- 1/4 teaspoon cinnamon (optional)
- 1/2 cup raisins, cranberries, or other chopped dried fruit
Preparation
In a large bowl, whisk butter and brown sugar until smooth. Add egg, sour cream, and molasses, whisk until combined.
Sprinkle the baking soda, salt, and cinnamon (if using) over the batter and whisk until combined, and then 10 more times around the bowl — it cannot be too well-mixed at this point.
Add flour, bran, and raisins; stir with a spatula until just combined.
Divide batter between 12 well-buttered muffin cups and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they springy to the touch and a toothpick inserted into the center comes out batter-free.
Turn the muffins out onto a rack and let them cool.
Note: For taller muffins, you could divide the batter between 9 or 10 muffin cups instead.
