Chocolate-Date Bran Muffins

Name: Chocolate-Date Bran Muffins
Yield: Makes 12
Ingredients: 2 cups (250 g) whole wheat flour; 1¼ cups (80 g) wheat bran; 1 tsp. baking powder; 1 tsp. baking soda; ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. ground cinnamon; 2 large eggs; 1¼ cups plain whole-milk Greek yogurt; ⅔ cup (packed; 133 g) light or dark brown sugar; ⅔ cup vegetable oil; 2 tsp. finely grated orange zest; 3 Tbsp. fresh orange juice; 1 tsp. vanilla extract; 12 Medjool dates, pitted, coarsely chopped; 3 oz. semisweet or bittersweet chocolate, coarsely chopped; ⅓ cup slivered almonds; Demerara or raw sugar (for serving); A 12-cup standard muffin pan and 12 muffin liners

Kendra VaculinMakes 12Source

snack breakfast brunch 30 minutes or less quick baking muffin whole wheat flour bran date chocolate

Ingredients

2 cups (250 g) whole wheat flour

1¼ cups (80 g) wheat bran

1 tsp. baking powder

1 tsp. baking soda

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ tsp. ground cinnamon

2 large eggs

1¼ cups plain whole-milk Greek yogurt

⅔ cup (packed; 133 g) light or dark brown sugar

⅔ cup vegetable oil

2 tsp. finely grated orange zest

3 Tbsp. fresh orange juice

1 tsp. vanilla extract

12 Medjool dates, pitted, coarsely chopped

3 oz. semisweet or bittersweet chocolate, coarsely chopped

⅓ cup slivered almonds

Demerara or raw sugar (for serving)

A 12-cup standard muffin pan and 12 muffin liners

Method

Place a rack in middle of oven; preheat to 400°. Line cups of muffin pan. Whisk 2 cups (250 g) whole wheat flour, 1¼ cups (80 g) wheat bran, 1 tsp. baking powder, 1 tsp. baking soda, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. ground cinnamon in a medium bowl to combine; set aside.

Whisk 2 large eggs in a large bowl just to blend. Add 1¼ cups plain whole-milk Greek yogurt, ⅔ cup (packed; 133 g) light or dark brown sugar, ⅔ cup vegetable oil, 2 tsp. finely grated orange zest, 3 Tbsp. fresh orange juice, and 1 tsp. vanilla extract; whisk to combine. Add reserved dry ingredients and mix in with a rubber spatula. Add 12 Medjool dates, pitted, coarsely chopped, 3 oz. semisweet or bittersweet chocolate, coarsely chopped, and ⅓ cup slivered almonds and fold until no dry streaks remain (batter will be very thick).

Divide batter among muffin cups (about a heaping ⅓ cup; they will be very full) and sprinkle with demerara sugar. Bake muffins until a tester inserted into the center comes out clean, 15–17 minutes. Let cool slightly before removing from pan.