Bran–Carrot Nut Muffins

For the batter:


2 sticks unsalted butter, at room temperature, plus more for pan
1 cup light-brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups coarse wheat bran
2/3 cup whole-wheat flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon table salt
1 cup buttermilk, divided
1 1/4 cups grated carrots (from about 3 large carrots)
1/3 cup golden raisins
1/3 cup chopped walnuts


Preheat your oven to 400° and set a rack to the middle position. Line the cups of a standard 12-cup muffin pan with paper liners or grease them lightly with butter.

Using a standing or handheld mixer, cream the butter and brown sugar in a large bowl until light and fluffy. Beat the eggs into the butter mixture one at a time, beating well after each addition. Add the vanilla and stir to combine.

In a separate large bowl, whisk together the all-purpose flour, bran, whole-wheat flour, baking powder, cinnamon, and salt. Add one-third of the flour mixture to the butter mixture and beat until smooth. Add half of the buttermilk, mixing gently until combined.

Add another third of the flour mixture and beat until smooth. Add the remaining half of the buttermilk and mix gently. Finish by adding the remaining third of the flour mixture. Then stir in the carrots, raisins, and walnuts until just mixed through. Divide the batter evenly among the muffin cups.

For the Nutty Topping (optional):


12 muffins

Preparation Time

25 Minutes

Total Time

50 Minutes

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