Be sure to use unsulfured molasses—not sulfured or blackstrap—in this recipe. Also, buy the freshest, moistest dates you can find.

　　

Ingredients

makes 1 dozen

　　1 1/2 sticks (3/4 cup) unsalted butter, room temperature, plus more for pan

　　1 1/2 cups all-purpose flour

　　1 1/2 teaspoons baking soda

　　1/2 teaspoon salt

　　1 1/2 cups wheat bran

　　1/4 cup plus 2 tablespoons packed light-brown sugar

　　2 large eggs

　　1 1/2 cups sour cream

　　1/4 cup unsulfured molasses

　　1 1/2 cups (8 ounces) pitted, chopped dates

　　1 teaspoon freshly grated orange zest

　　

Step 1

Preheat the oven to 375°F. Generously butter a standard 12-cup muffin pan; set aside. In a medium bowl, whisk together the flour, baking soda, salt, and bran; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in the eggs one at a time. Add the sour cream and molasses; mix on low speed until just combined.

　　

Step 3

Using a rubber spatula, fold in the reserved flour mixture, dates, and orange zest until just combined; do not overmix. Divide the batter evenly among the prepared muffin cups.

　　

Step 4

Bake, rotating the pan halfway through, until a cake tester inserted in the center of one muffin comes out clean, 22 to 25 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and let cool completely.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter