The Best Bran Muffins in the World

I love receiving recipe requests. After blogging for a few years now, sometimes it’s hard to come up with recipes every week to share. This recipe was a request from somebody on our Facebook page and we couldn’t be happier to share it with you. I’m a very picky bran muffin connoisseur. Most of the time I find them to be really dry and flavourless. This recipe is the complete opposite. These muffins are extremely moist and very versatile, with a deep sweet flavour that comes from the brown sugar. The original recipe calls for raisins, but Claudia prefers dates in her bran muffins so we decided to feature that instead. However, you can simply swap out the same quantity of dates for raisins if you prefer Raisin Bran Muffins instead.

You will need:

3 cups Buttermilk
3 cups 100% bran cereal (we used Natural Wheat Bran from Quaker)
1 cup vegetable oil
1 cup brown sugar
1 cup white sugar
3 eggs
1 tsp vanilla
3 tsp baking soda
2 tsp salt
3 cups flour
3 tsp baking powder
1 cup chopped dates, plus 18 more whole dates for top (or raisins if you prefer)

Place your bran cereal in a large bowl.

Pour your buttermilk in with the bran cereal.

Mix well and set aside.

Place oil, eggs, brown and white sugar in a mixing bowl and beat with electric mixer until combined.

Add your baking soda and salt.

 Then add your vanilla. Mix well.

Next, stir in your buttermilk and bran cereal mixture.

Mix well.

In a medium bowl, sift together your baking powder and flour.

Add you to your wet ingredients.

Mix by hand until just combined. You don’t want to over mix.

Stir in your dates (or raisins).

Again, only until just combined.

Pour into muffin tins with liners. Top with a whole date.

Bake in a 350 degree fahrenheit oven for 20 minutes, or until a inserted toothpick comes out clean.

Please note: you can also keep the batter in the fridge up to a month as well, so you can make as you need instead of the whole batch at once.

Viola! Delicious date bran muffins!

Although they really don’t need, I still like to top mine with butter.

And a little of Claudia’s Raspberry Jam.

Enjoy!