Bran Raspberry Lemon Breakfast Muffins with Brown Butter Honey Glaze: A Flavorful Morning Delight

• 1 1/4 cup wheat bran
• 1 TBSP lemon juice
• 2/3 cup milk, at room temperature
• 1/3 cup plus 1 TBSP sour cream or plain yogurt, at room temperature
• 1 TBSP vanilla
• 1 egg, at room temperature
• 1/3 cup oil
• 1 tsp cinnamon
• 1/2 cup honey
• 1/4 tsp kosher salt, heaping
• 1/4 tsp nutmeg
• 1/8 tsp cardamom, optional
• 1 TBSP lemon zest
• 1–2 TBSP dark brown sugar, optional (for more sweetness)
• 1 1/4 cup all-purpose flour
• 1/4 cup oat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 8 oz raspberries, dusted with 1 TBSP flour
• 1 TBSP butter
• 1 TBSP lemon juice
• Pinch of salt
• 1 TBSP honey
• 1 TBSP cream
• 1 cup powdered sugar

Instructions

1. Muffin Batter

   1

   Preheat the oven to 425°F (220°C). Line a standard 12-muffin tin with liners.

2. 2

   Add the milk and lemon juice to a large bowl. Allow it to sit for 5 minutes. This process will turn your milk into buttermilk. Add the wheat bran and sour cream and allow the mixture to sit for 5 minutes to soften.

3. 3

   In another bowl, mix the flour, oat flour, baking powder, and baking soda, and set aside. Dust the raspberries with flour and set aside. I tend to set aside 12–18 raspberries, cut them in half, and garnish the tops of the muffins with them in step 5.

4. 4

   Add the vanilla, egg, oil, cinnamon, honey, salt, nutmeg, cardamom (if using), lemon zest, and dark brown sugar (if using) to the bowl with the wheat bran, buttermilk, and sour cream. Whisk until combined.

5. 5

   Sift the flour (mixed with baking powder and baking soda) directly into the wheat bran mixture. Then fold it with a large spatula. Gently fold in the raspberries and divide the batter between the 12 muffin tins. If you reserved some raspberries, decorate the tops of your muffins with them.

6. 6

   Bake in the preheated oven for 5 minutes, then, without opening the oven, reduce the heat to 375°F (190°C) and bake for about 12 minutes or so. I find the total baking time to be between 17 and 19 minutes, but test with a toothpick for doneness, ensuring it comes out clean with no wet batter on it. Remove from the oven and allow to cool for about 3 minutes. Drizzle the glaze over the muffins while they are still slightly warm for the best absorption and flavour. You can also forgo drizzling and dip the muffins upside down into the glaze.

7. Brown Butter Honey Glaze

   7

   Brown the butter: Place the butter in a small saucepan over medium heat. Let it melt and then continue to cook, swirling the pan occasionally, until the butter turns golden brown and begins to emit a nutty aroma. Be careful not to let it burn. Once done, remove from the heat and allow it to cool slightly.

8. 8

   Prepare the glaze: To the bowl with the browned butter, add the lemon juice, salt, honey, and cream. Whisk together until well combined.

9. 9

   Add the powdered sugar: Gradually sift in the powdered sugar while whisking continuously to prevent lumps. Keep whisking until the glaze is smooth and has a pourable consistency. If the glaze is too thick, add an additional teaspoon (5 ml) of cream or lemon juice to thin it out.