The warmth from the spices combined with the maple butter melting into the warm muffin makes these bran muffins extra special.
1 1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, softened
1/2 cup plus 2 tablespoons packed dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup plus 3 tablespoons buttermilk
1 1/2 cup wheat bran
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Whisk flours, baking powder, baking soda, salt, and spices together in medium bowl; set aside.
Cream butter with mixer on medium speed until light and fluffy, 1 to 2 minutes. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer. Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in wheat bran.
Spray 12-cup muffin tin with vegetable cooking spray or coat lightly with butter. Divide batter evenly among cups. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cook slightly, about 5 minutes. Remove muffins from tin and serve warm.
Recipe from The Best Recipe Cookbook
1/2 cup butter, softened
1/4 cup pure maple syrup
In a small bowl combine softened butter and maple syrup. Stir until combined and smooth.