1/2cupdark brown sugar plus 2 additional tablespoons
2large eggs
2 1/2teaspoonsvanilla extract
3tablespoonsunsulphured molasses
1/4cupsour cream
1cupbuttermilk plus 3 additional tablespoons
1 ½cupswheat bran
1cupraisins
Instructions
Preheat the oven to 375 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, allspice, and nutmeg; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Beat in buttermilk and one-half of dry ingredients until combined, about 1 minute. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Fold in bran and raisins.
Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out with a few moist crumbs attached, 25 minutes, rotating halfway through baking time. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.