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Moist Honey Bran Muffins with Buttermilk

Close-up of a moist honey bran muffin with a bite taken out, showing the crumb texture next to a whole muffin.
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Make these high fiber breakfast muffins using whole wheat bran and honey for natural sweetness. They are tender due to buttermilk and 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 cup honey
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup melted unsalted butter
  • 1/2 cup raisins (optional)

Instructions

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

Notes

  • For a sweeter muffin, add 1/4 cup of packed brown sugar to the dry ingredients.
  • You can substitute yogurt for buttermilk by mixing 1 cup of plain yogurt with 1 tablespoon of milk.
  • These muffins freeze well for up to three months. Cool completely, then store in an airtight container or freezer bag.

Nutrition

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