These mahogany treats deliver the toasted nuttiness and hearty chew of bran and avoid whole wheat’s common afflictions of heaviness and bitterness in baked goods. The key to making these muffins tender and keeping them from drying out is simply liquid -- in all different forms. Water helps soften the bran along with orange juice, which adds a floral aroma; molasses and honey highlight bran’s natural sweetness; and oil and buttermilk add a touch of richness. Soaking the bran before baking and infusing the muffins with an orange-honey syrup while they’re still warm ensure they stay soft and moist for days. Dates lend a caramel depth to the mix, but if you’re nostalgic for classic bran muffins, you can use raisins instead.

News Source : https://www.oregonlive.com/nytcooking/2026/04/bran-muffins-breakfast.html