Not your grandma’s bran muffins! Still high in fiber, these hearty treats are loaded with extras to keep them flavorful and interesting. Bran lends nutty flavor, earthy sweetness, and flaky texture, and whole wheat flour gives these muffins their signature heft without being overly dense. Chewy dates and crisp slivered almonds break up the moist and tender crumb, and orange juice brings a bright and fresh finish. The result is a muffin equally well-suited for breakfast or a midafternoon snack, ready to be tucked into a tote bag to save the day when the 3 p.m. hunger slump sets in.
Like all muffins, these are ready to take on whatever mix-ins you prefer or have on hand. Swap in your favorite chopped dried fruit or nuts for the dates or almonds, add shredded coconut, or use chocolate chips if you don’t feel like chopping up a bar.
Recipe information
Total Time
30 minutes
Yield
Makes 12
Ingredients
Special Equipment
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Line cups of muffin pan. Whisk 2 cups (250 g) whole wheat flour, 1¼ cups (80 g) wheat bran, 1 tsp. baking powder, 1 tsp. baking soda, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. ground cinnamon in a medium bowl to combine; set aside.
Step 2
Whisk 2 large eggs in a large bowl just to blend. Add 1¼ cups plain whole-milk Greek yogurt, ⅔ cup (packed; 133 g) light or dark brown sugar, ⅔ cup vegetable oil, 2 tsp. finely grated orange zest, 3 Tbsp. fresh orange juice, and 1 tsp. vanilla extract; whisk to combine. Add reserved dry ingredients and mix in with a rubber spatula. Add 12 Medjool dates, pitted, coarsely chopped, 3 oz. semisweet or bittersweet chocolate, coarsely chopped, and ⅓ cup slivered almonds and fold until no dry streaks remain (batter will be very thick).
Step 3
Divide batter among muffin cups (about a heaping ⅓ cup; they will be very full) and sprinkle with demerara sugar. Bake muffins until a tester inserted into the center comes out clean, 15–17 minutes. Let cool slightly before removing from pan.
Recipe notes
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