Martha's Giant Raisin-Bran Muffins

3.3

(138)

4 Reviews

These moist, tasty muffins are a great way to start the day.

By

Martha Stewart

Updated on January 8, 2024

Yield:

6

Martha's giant raisin bran muffins are moist and sweet, but don't contain any added sugar. The combination of golden and dark raisins with prune juice gives them a natural sweetness, while nonfat yogurt adds to their moist, light texture. There's also a secret ingredient that adds to the taste, texture, and nutrition of these treats: unsulfured molasses, which is packed with calcium and iron. The giant muffins are quick to make, and unlike many quick breads, they are mixed by hand.

six bran and raisin muffins in a basket — Bryan Gardner

When measuring molasses or other sticky liquids, prep the measuring cup with a little vegetable spray. Then the ingredients will slide right out.

Ingredients

6 tablespoons unsalted butter, melted, plus more for pans
2 cups unprocessed wheat bran
1 ½ cup giant raisins
1 cup prune juice
1 cup plain nonfat yogurt
6 tablespoons unsulphured molasses
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions

Preheat oven and prep muffin pan:

Heat oven to 375°F. Lightly butter six giant-size muffin cups, or line them with paper liners.
Combine bran with wet ingredients:

Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
Whisk dry ingredients:

Whisk together flour, baking powder, baking soda, and salt in a small bowl.
Mix dry ingredients into bran mixture:

Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
Divide batter between muffin pans and bake:

Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
Cool:

Turn muffins out of the pan, and let them cool on a rack.