Boston Brown Bread Muffins

Boston brown bread is classically steamed in a can, which takes a while to cook. This quicker baked version has the same delicious flavor in half the time.

Serves: 14Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 14


  • 1 large egg
  • ⅓ cup canola oil
  • ¼ cup brown sugar
  • ⅓ cup molasses
  • ¾ cup sour cream
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • ½ cup cornmeal
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 1 cup raisins


  • Preheat oven to 375°F. Coat a muffin pan with pan spray. Line with paper muffin cups. Combine egg, oil, brown sugar, molasses, and sour cream; mix thoroughly. Set aside.
  • Combine remaining ingredients in a large bowl. Stir to mix. Make a well in the center, pour the wet mixture into the dry, and stir together until just blended.
  • Fill muffin cups to the rim with muffin batter. Bake until risen and golden brown, about 20 minutes. A pick inserted into the middle muffin should come out clean. Cool in pan for 15 minutes before removing muffins.