Best Bran Muffins with Honey Cinnamon Butter

Best Bran Muffins with Honey Cinnamon Butter



  • 1 (5.3 ounces) plain yogurt
  • 1 ½ cups whole milk (approximately)
  • 2 cups wheat bran
  • 2/3 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup dark brown sugar packed
  • ¼ cup molasses
  • ½ cup (8 tablespoons) melted unsalted butter or oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup dark raisins
  • 1 cup chopped walnuts
  • Turbinado sugar for sprinkling

Honey Cinnamon Butter

  • ½ cup (8 tablespoons) unsalted butter, softened
  • ¼ cup confectioners’ sugar
  • 1 tablespoon honey
  • ¾ teaspoon ground cinnamon


Make the Muffins

  • Preheat the oven to 400° Fahrenheit.
  • Spray 2 muffin pans with nonstick cooking spray.
  • In a liquid measuring cup, place the yogurt and add enough whole milk to make 1 ½ cups total.
  • In a large mixing bowl, whisk together wheat bran, both flours, baking powder, baking soda, salt and cinnamon and blend well.
  • In another large mixing bowl, whisk together brown sugar, molasses, butter or oil, eggs, vanilla, yogurt and milk mixture. Blend well.
  • Using a rubber spatula, fold the dry ingredients into the wet ingredients and mix until just combined.
  • Stir in raisins and walnuts.
  • Using a 2 ounce ice cream scoop or approximate ¼ cup solid measuring cup, fill each muffin cup 4/5 full.
  • Sprinkle each muffin with some Turbinado sugar.
  • Bake for approximately 17-18 minutes or until a small knife inserted into the center of a muffin comes out clean.
  • Remove from muffin tins and serve with honey cinnamon butter while the muffins are still warm.
  • Bake off remaining batter after respraying muffin pans, if necessary.

Make the Butter

  • In the bowl of an electric mixer, using the whip attachment, beat the butter, sugar, honey and cinnamon until nice and light.
  • Remove from the bowl and put into a serving dish.
  • Serve with muffins while the butter is still at room temperature.


Makes approximately 17 standard-sized muffins