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Moist Honey Bran Muffins with Buttermilk

Three golden-brown honey bran muffins stacked on a plate, one cut in half showing the moist, textured interior.
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Bake these high fiber breakfast muffins sweetened with honey. They use buttermilk for a tender crumb, making them perfect for meal prep.

Ingredients

Scale
  • 1 1/2 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the buttermilk, honey, vegetable oil, and egg until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix them gently until just combined. Do not overmix; a few lumps are fine.
  5. If you are using raisins, fold them in now.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra tenderness, you can substitute plain yogurt for the buttermilk.
  • These whole grain muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months.
  • If you want a sweeter muffin, add 1/4 cup of packed brown sugar to the wet ingredients.

Nutrition

Find it online: https://spoonfulsnap.com/honey-bran-muffins-recipe/