With their golden brown tops, pretty flecks of orange and bursts of raisin sweetness, these bran muffins are anything but ordinary! Our Test Kitchen staff fine-tuned the recipe to make them extra moist and tender.
There's an abundance of cranberries in our area during the fall, and this recipe is one of my most favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received.
My grandmother passed this recipe down to me, and I'm eager to share it with my children. The down-home muffins are tender on the inside and have a crispy topping of oats, brown sugar and cinnamon. I've even added raisins and cranberries to the batter for a different taste. —Hannah Barringer
Irish soda bread is traditionally made in a loaf shape, but these muffins have the same terrific flavor with buttermilk, caraway seeds and currants. They are easy to make and delicious served warm. —Lorraine Ballsieper, Deep River, Connecticut
While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. —Nancy Rader, Columbus, Ohio
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. —Marie Herr, Berea, Ohio