These bran muffins are a delightful twist on the classic recipe, incorporating honey and warm spices for a flavorful and moist treat.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
Pour the boiling water over the bran cereal in a mixing bowl and let it sit for 5 minutes to soften.
Allowing the bran to soak ensures a moist texture in the muffins.
In another bowl, whisk together the honey, eggs, and buttermilk until well combined.
Using room temperature ingredients helps them mix more evenly.
Add the soaked bran mixture to the wet ingredients and stir gently to combine.
Be gentle when mixing to avoid overworking the batter.
In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and ginger.
Sifting the dry ingredients can help prevent lumps in the batter.
Gradually fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the muffin tin halfway through baking can ensure even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy with a spread of butter or a drizzle of honey.
These muffins pair wonderfully with a hot cup of tea or coffee.
