Sour Cream Bran Muffins with Molasses and Spices

Prep: 15 minCook: 20 min12 muffinsmediumAmerican
Sour Cream Bran Muffins with Molasses and Spices

Tender, spiced bran muffins enriched with sour cream and dark molasses create a wholesome breakfast or snack with complex flavors. The combination of wheat bran, cinnamon, and ginger provides warmth and nutrition, while sour cream keeps the texture moist and soft. These muffins strike a perfect balance between hearty and indulgent, making them ideal for weekend brunches or packed lunches. The optional raisins add natural sweetness that complements the molasses beautifully.

VegetarianNut-Free

Ingredients

Yield: 12 muffins
  • 1 cup all-purpose flour
    whole wheat flour1:1healthy

    slightly denser texture

  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup wheat bran
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½ cup unsalted butter, softened
  • ¼ cup light brown sugar, firmly packed
  • 1 large egg, beaten lightly, room temperature
  • 1 cup sour cream, room temperature
    Greek yogurt1:1proteinhealthy

    tangier flavor

    Full guide →
  • ¼ cup dark molasses
    honey3/4 ratiomild

    less complex flavor

  • ½ cup raisins(optional)
    dried cranberries1:1flavor

    tart instead of sweet

    Full guide →

Instructions

  1. 1

    Preheat oven and butter muffin cups or line with paper liners

  2. 2

    Bring egg and sour cream to room temperature if needed

  3. 3

    Whisk together flour, baking soda, salt, bran, cinnamon, and ginger

  4. 4

    Cream butter and brown sugar until light and fluffy with electric mixer

  5. 5

    Beat in egg, sour cream, and molasses, then stir in raisins if using

  6. 6

    Add flour mixture to wet ingredients and stir until just combined, keeping batter lumpy

  7. 7

    Spoon batter into muffin tins and bake in middle of oven

  8. 8

    If not done after initial baking time, reduce heat and continue baking

  9. 9

    Turn muffins out onto rack and cool

Tips

Tip 1

Room temperature ingredients mix more easily and create better texture, so plan ahead to take egg and sour cream out early.

Tip 2

Don't overmix the batter once flour is added - lumpy batter makes tender muffins while smooth batter creates tough ones.

Tip 3

Check doneness with a toothpick inserted in center - it should come out with just a few moist crumbs attached.

Good to Know

Storage

Store covered at room temperature for 3 days or refrigerate for up to 1 week

Make Ahead

Mix dry ingredients up to 1 day ahead, or bake and freeze for up to 3 months

Serve With

Serve warm or at room temperature, plain or with butter

Common Mistakes

Watch

Don't overmix batter to avoid tough muffins

Watch

Ensure ingredients are room temperature for smooth mixing

Watch

Watch baking time carefully and reduce temperature if tops brown too quickly

Substitutions

raisins→
dried cranberries1:1flavor

tart instead of sweet

Full guide →
all-purpose flour→
whole wheat flour1:1healthy

slightly denser texture

Full guide →
sour cream→
Greek yogurt1:1proteinhealthy

tangier flavor

Full guide →
dark molasses→
honey3/4 ratiomild

less complex flavor

Full guide →
Find more substitutions →

FAQ

Can I make these without raisins?

Yes, raisins are optional. You can omit them entirely or substitute with other dried fruits like cranberries or chopped dates for different flavors.

What if I don't have wheat bran?

You can substitute with oat bran in equal amounts, though the texture will be slightly different. Regular rolled oats processed briefly in a blender also work.

How long do these muffins keep fresh?

Store covered at room temperature for 3 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months.