Maple Bran Muffins

Real maple syrup pulls double duty in these muffins. It sweetens the batter with that deep, caramel-like warmth that refined sugar can’t replicate, and then it shows up again in the buttery glaze that gets spread over the tops while they’re still warm.

Soaking the bran in milk and maple syrup before mixing is what keeps these from being dry and cardboard-like. The bran absorbs the liquid and softens, so it blends seamlessly into the whole wheat batter instead of scratching your throat on the way down.

Chopped walnuts add a toasty crunch that breaks up the dense, moist crumb and gives each bite some texture to chew on.

Kitchen Tips

• Stir the wet and dry ingredients until just moistened. Overmixed muffin batter makes tough, peaked tops with tunnels inside.
• Let the bran soak for at least 5 minutes before adding to the flour mixture. Longer is better if you have the time.
• Fill each tin about ⅔ full for evenly domed muffins. Overfilling makes flat, mushroom-shaped tops.
• Spread the glaze on while the muffins are still warm so it melts slightly into the surface and sets to a thin, sweet shell.

Variations

• Add ½ cup of raisins or dried cranberries to the batter for fruity pops of sweetness.
• Swap walnuts for pecans for a sweeter, more buttery nut flavor that pairs beautifully with maple.
• Skip the glaze and top with a sprinkle of raw turbinado sugar before baking for a crunchy, sparkly crust.