These Cinnamon Sugar Bran Muffins are a delightful twist on a classic breakfast treat, combining the wholesome goodness of bran with a sweet cinnamon topping.
Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the crushed bran cereal and milk. Let it sit for 10 minutes to soften.
Allowing the bran cereal to soak ensures a moist and tender muffin texture.
Add the egg and vanilla extract to the soaked bran mixture and whisk until combined.
Ensure the egg is fully mixed in for even distribution.
In a separate bowl, mix together the flour, sugar, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined. Do not overmix.
Overmixing can lead to dense muffins, so mix until just combined.
Divide the batter evenly among the prepared muffin tin cups.
Filling each cup about 3/4 full ensures even baking.
In a small bowl, mix the cinnamon and brown sugar. Sprinkle this mixture over the top of each muffin.
A generous sprinkle of topping adds a delightful crunch and flavor.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness a minute or two early to avoid overbaking.
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.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a comforting treat.
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