Bran Muffins with Maple Butter

The warmth from the spices combined with the maple butter melting into the warm muffin makes these bran muffins extra special.

Bran Muffins

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

Maple Butter

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.