Chocolate-Date Bran Muffins

Ingredients

• 2 cups (250 g) whole wheat flour
• 1¼ cups (80 g) wheat bran
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ½ tsp. ground cinnamon
• 2 large eggs
• 1¼ cups plain whole-milk Greek yogurt
• ⅔ cup (packed; 133 g) light or dark brown sugar
• ⅔ cup vegetable oil
• 2 tsp. finely grated orange zest
• 3 Tbsp. fresh orange juice
• 1 tsp. vanilla extract
• 12 Medjool dates, pitted, coarsely chopped
• 3 oz. semisweet or bittersweet chocolate, coarsely chopped
• ⅓ cup slivered almonds
• Demerara or raw sugar (for serving)
• A 12-cup standard muffin pan and 12 muffin liners

Steps

1. Place a rack in middle of oven; preheat to 400°. Line cups of muffin pan. Whisk 2 cups (250 g) whole wheat flour, 1¼ cups (80 g) wheat bran, 1 tsp. baking powder, 1 tsp. baking soda, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. ground cinnamon in a medium bowl to combine; set aside.
2. Whisk 2 large eggs in a large bowl just to blend. Add 1¼ cups plain whole-milk Greek yogurt, ⅔ cup (packed; 133 g) light or dark brown sugar, ⅔ cup vegetable oil, 2 tsp. finely grated orange zest, 3 Tbsp. fresh orange juice, and 1 tsp. vanilla extract; whisk to combine. Add reserved dry ingredients and mix in with a rubber spatula. Add 12 Medjool dates, pitted, coarsely chopped, 3 oz. semisweet or bittersweet chocolate, coarsely chopped, and ⅓ cup slivered almonds and fold until no dry streaks remain (batter will be very thick).
3. Divide batter among muffin cups (about a heaping ⅓ cup; they will be very full) and sprinkle with demerara sugar. Bake muffins until a tester inserted into the center comes out clean, 15–17 minutes. Let cool slightly before removing from pan.