Date Filled Bran Muffins
Indulge in the wholesome goodness of these Date Filled Bran Muffins, a perfect combination of hearty and naturally sweet flavors. Made with nutrient-rich bran cereal, a blend of all-purpose and whole wheat flours, and creamy buttermilk, these muffins offer a moist and tender crumb. The star of the recipe is the luscious date filling—featuring chopped dates simmered into a jam-like consistency—that surprises with every bite. These muffins are delightfully wholesome yet decadent, offering a balance of fiber and sweetness that makes them ideal for breakfast, a snack, or even dessert. With just 20 minutes of prep time and simple layering, this recipe is both approachable and satisfying. Serve them warm for a cozy treat, or pack them as a grab-and-go option for busy mornings. Perfect for fans of classic baked goods with a fruity twist, these muffins are sure to become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 1.5 cups Bran cereal (such as All-Bran)
- 1 cup Boiling water
- 0.5 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 1.25 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 1 cup Chopped dates
- 0.5 cup Water
- 0.25 cup Granulated sugar (for filling)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.
In a small bowl, combine the bran cereal and boiling water. Stir and let sit for 5 minutes to soften.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk.
In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
Gradually add the flour mixture to the wet mixture, folding gently until just combined. Stir in the softened bran cereal mixture until fully incorporated. Set aside.
To make the date filling, combine the chopped dates, 0.5 cup water, and 0.25 cup granulated sugar in a small saucepan. Cook over medium heat, stirring constantly, until the mixture becomes thick and jam-like. Remove from heat and let cool slightly.
Spoon a small amount of the muffin batter into each muffin cup, filling them about one-third of the way.
Add 1 teaspoon of the date filling to the center of each cup, then top with additional batter, filling the cups about two-thirds full.
Bake in the preheated oven for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the edge (avoiding the filling) comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 4275 mg | 186% | |
| Total Carbohydrate | 676.5 g | 246% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 401.3 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 678 mg | 52% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3212 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
