Bran Muffins Can Be Tender and Moist. Here's How.

"Bran muffins are vilified both as a form of good-for-you breakfast torture and as a Trojan horse for unhealthy heaps of sugar. They can, of course, be both. But they can also be exceptional, a morning underdog to blueberry's obvious appeal and banana's brazen charm."

"The depth of dates and molasses highlight bran's natural sweetness, and oil and buttermilk lend a touch of richness. The key technique that makes these muffins special is infusing them with an orange-honey blend right out of the oven."

"Soaking the bran before baking not only keeps the muffins from drying out, it also ensures that they end up tender. This trick of poking toothpick holes in baked goods, then brushing them with syrup while warm transforms bran muffins, ensuring they stay soft and moist for days."

Bran muffins are often misunderstood as dry and unappealing, but they can be delicious and nutritious. When made with the right techniques, such as soaking the bran and infusing with an orange-honey blend, they become moist and flavorful. The use of dates and molasses enhances their natural sweetness, while oil and buttermilk add richness. These muffins provide a hearty chew and complex taste, making them a worthy alternative to more popular breakfast options like blueberry and banana muffins.

Read at cooking.nytimes.com