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Moist Honey Bran Muffins with Buttermilk

Close-up, macro shot of a perfectly baked, golden brown honey bran muffin showing its textured top.
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Make these wholesome, high fiber bran muffins sweetened with honey. They use buttermilk for a tender crumb and are perfect for a quick breakfast.

Ingredients

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  • 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 F. Line a 12-cup muffin tin with paper liners or grease the cups.
  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 using, fold in the raisins.
  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 moving them to a wire rack to cool completely.

Notes

  • For best results and a very moist muffin, mix the batter the night before and let it sit in the refrigerator. This allows the bran to fully absorb the liquid.
  • You can substitute plain yogurt for the buttermilk if needed; thin the yogurt with a little milk to reach a similar consistency.
  • These muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Thaw overnight on the counter or microwave briefly.

Nutrition

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