Nancy Silverton’s bran muffins from La Brea Bakery are hailed to be one of the best, and for good reason. The crumb is tender and rather light for a bran muffin, yet they have that familiar fibrous chew. The flavour has a subtle toasted note and a hint of orange. They have minimal refined sugar by using pureed raisins to add natural sweetness and moisture. They are my personal favourite in the bran muffin arena with just a small smear of butter.
I originally stumbled upon these muffins from Alexandra Cooks Nancy Silverton’s Bran Muffins, who slightly adapted the recipe by blending all the raisins, leaving the final texture without whole raisins. It’s also my desired way to eat them even though my recipe reflects the original method. Both ways are delicious and it comes down to personal preference.
I’ve gone on to adapt the recipe slightly further by replacing a small amount of the water with orange juice and I’ve opted for a different mixing method with wonderful results. It’s recommended to use paper liners as they tend to bake up with a nicer domed top if using them. Without the liners, the tops tend to spread just a little more. I also recommend that you weigh your dry ingredients for better results. I have done both, and have found that my weighted measures provide more than my standard scooping with a measuring cup. It does make a difference in this recipe.
If you love muffins, Nacy Silverton’s are a must to make, whether it be the original recipe or my slightly altered version, you won’t be disappointed. Enjoy!
Recipe for Toasted Bran Muffins adapted from Alexandra Cooks Nancy Silverton’s Bran Muffins