Date Bran Muffins with Honey Butter

A bran muffin sits on a white plate with a wooden knife, next to a yellow napkin. In the background, there is a bowl of more muffins, a ramekin with spread, and a glass of orange juice.

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Date Bran Muffins with Honey Butter

A healthy, sweet, and portable breakfast treat or anytime snack!

Prep Time10

Cook Time20

Cool Time20

Total Time50

Course: Breakfast

Cuisine: American

Keyword: Bran, Date, Muffin

Servings: muffins

Author: Nicole

Equipment

Ingredients

2 cups unbleached all-purpose flour
½ cup whole wheat pastry flour
1 cup raw wheat bran
¼ cup wheat germ lightly toasted in a skillet
6 ounces dried pitted dates roughly chopped
2 ½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon Kosher salt
¼ cup plus 2 tablespoons packed light brown sugar
2 extra-large eggs at room temperature
½ cup neutral oil like Safflower oil
1 ½ cup buttermilk at room temperature
½ cup orange juice concentrate thawed and undiluted
1 ½ teaspoons pure vanilla extract

Instructions

Preheat the oven to 375ºF. Lightly grease or line 2 (12-cup) standard muffin pans with paper liners; set aside.
In the bowl of a food processor, combine the flours, wheat bran, wheat germ, and dates. Pulse until the dates are finely minced. Add the baking soda, baking powder, cinnamon, and salt, and pulse to combine; transfer to a large mixing bowl and set aside.
In separate medium bowl whisk together the eggs, sugar, oil, buttermilk, orange concentrate, and vanilla. Add the wet ingredients to the dry; stirring just until moistened. The batter should be airy.)
Divide the batter into the prepared muffin tins and bake for 18-20 minutes or until the tops are springy and dry. Remove from the oven and let the muffins rest in the tin for 5 minutes. Remove the muffins to a rack and let cool for another 10-15 minutes. Serve warm with honey butter. Enjoy!

Notes

For the Honey Butter:
1/2 cup (4-ounces) honey butter, softened
1 1/2 Tablespoons honey
1/8 teaspoon pure vanilla extract
Pinch of ground cinnamon
Pinch of kosher salt

In a medium bowl, combine all the ingredients until smooth; set aside or refrigerate until ready to use. Butter can be frozen for up to 6 months.

Storage:

Muffins can be stored in an airtight container for up to 3 days or individually wrapped in plastic, placed in a freezer-safe bag, and frozen for up to 3 months.

Nutrition