Ingredients
1 cup unbleached all-purpose flour
3/4 teaspoon kosher salt (we use Diamond Crystal)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup plain yogurt (not Greek)
1/2 cup vegetable oil
1/3 cup packed light-brown sugar
1/4 cup pure maple syrup
2 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups bran cereal
1 cup wheat bran (such as Bob's Red Mill)
Softened salted butter, for serving
Preparation
Preheat oven to 400°F. Line a standard muffin tin with paper baking cups. Whisk together flour, salt, baking powder, baking soda, and cinnamon. In another bowl, whisk together yogurt, oil, brown sugar, maple syrup, eggs, and vanilla until well combined. Add dry ingredients and whisk until fully incorporated; stir in cereal and wheat bran. Divide batter evenly between muffin cups.
Bake until a tester inserted into centers comes out clean, about 18 minutes. Let cool 10 minutes, then transfer muffins to a wire rack and let cool completely. Serve warm or room temperature, with butter. You can freeze baked muffins in resealable plastic bags for up to 3 months. Thaw them at room temp, or pop them in a 375°F oven for about 5 minutes.
