These bran muffins are a delightful and healthy treat, perfect for breakfast or a snack.
Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing or lining with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a bowl, combine the wheat bran with the boiling water and let it sit until the water is absorbed.
Allowing the bran to soak ensures a moist texture in the muffins.
In another bowl, cream together the brown sugar, honey, and butter until smooth.
Ensure the butter is at room temperature for easier mixing.
In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
Sifting the dry ingredients can help prevent lumps.
Combine the soaked bran with the eggs, buttermilk, and creamed sugar mixture.
Mix gently to avoid overworking the batter.
Gradually fold the dry ingredients into the wet mixture until just combined.
Overmixing can result in dense muffins, so mix until just combined.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the muffin tin halfway through baking ensures even cooking.
Allow the muffins to 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.
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