1. Preheat oven to 400F.

2. Prepare dry ingredients.

Whisk together the dry ingredients.

3. Prepare wet ingredients.

Melt the butter. Whisk in the honey and molasses, then the vanilla. Then whisk in the eggs and the buttermilk.

4. Fold the dry ingredients into the wet ingredients.

I always fold dry ingredients into wet ones so that I don’t have an extra dirty bowl to clean. (Just one to clean, and one to dust off a bit.)

Then fold 3/4 cup of the the red currants (if you’re using them) into the batter. Reserve the last 1/4 cup of currants to sprinkle over the tops of the muffins.

5. Prepare the muffin tins to bake.

Line the muffin tins with muffin liners. I like to use a cookie scoop to parcel out my batter evenly and neatly, and these muffin liners because it makes clean up and muffin removal post-baking much, much easier. Scoop the muffin batter into the liners. Sprinkle with red currants, and drizzle each of the muffins with about 1/2 tsp of honey.

6. Bake at 400F for 15 minutes.

Err on the side of taking the muffins out early — overbaked bran muffins are DRY!

7. Let the muffins cool for 5 minutes in the tin, then remove them from the tin to finish cooling. Enjoy!