Buttermilk Bran Muffins

Looking for a delicious and satisfying breakfast or snack option? Look no further than these homemade Buttermilk Bran Muffins! Made with wholesome ingredients like whole wheat flour, bran, and buttermilk, these muffins are high in fiber and incredibly moist and flavorful. Whether you enjoy them plain or customize them with your favorite add-ins like raisins or nuts, these muffins are sure to become a new favorite. Follow this easy recipe to enjoy tasty bran muffins in 25 minutes or less!

Jump to:

• What ingredients do you need to make Buttermilk Bran Muffins?
• Tips for the best bran muffins
• Bran muffins with wheat bran
• Bran muffins with whole wheat flour and all-purpose flour
• How to make bran muffins with less sugar
• Bran muffin add-ins
• Can bran muffins be frozen?
• What tools do I need to make buttermilk bran muffins?
• What to serve with bran muffins for brunch
• Looking for more breakfast & brunch baking inspiration?
• Buttermilk Bran Muffins

What ingredients do you need to make Buttermilk Bran Muffins?

• Wheat bran
• Whole wheat flour
• All-purpose flour
• Buttermilk
• Honey
• Granulated sugar
• Applesauce
• Canola oil
• Vanilla extract
• Cinnamon
• Baking soda
• Baking powder
• Kosher salt
• Optional mix-ins: Raisins or other dried fruit, fresh or frozen berries, nuts, seeds, chocolate chips

Tips for the best bran muffins

• Use oil instead of butter - Bran muffins made with oil such as canola oil or vegetable oil result in a moister crumb than using other fats such as butter. One reason is that oil remains liquid at room temperature, whereas butter will solidify, so you end up with a moister feeling crumb. The other is that oil is pure fat so it will not encourage gluten formation to the same extent that butter (which is 80% fat / 20% water) does, leading to a muffin crumb that is more tender.
• Add apple sauce - My secret weapon for encouraging a moist bran muffin crumb without sacrificing flavor is to use a measure of applesauce in addition to oil. The one downside of baking with oil is that too much can overwhelm the flavor of baked goods. This is easily remedied for bran muffins by using part neutral oil like canola or vegetable oil and part applesauce. Bran muffins with applesauce are nicely sweet and moist.
• Use buttermilk - Buttermilk is a key ingredient in these bran muffins because it helps to activate the baking soda, resulting in a lighter and more tender texture. It also adds a tangy flavor that balances the sweetness and enhances the nuttiness of the bran. In addition, buttermilk's acidity helps to break down the gluten in the flour, making the muffins more tender and easy to digest. Bran muffins with buttermilk are extra fluffy and delicious.
• Don't overbake them - Water starts to steam at 212 degrees F / 100 C so it's important that you pull your muffins out of the oven before it reaches that temperature otherwise they are more likely to dry out. 200-210 degrees F / 93-99 C is the range you're aiming for to obtain properly baked buttermilk bran muffins.

Bran muffins with wheat bran

Wheat bran is an essential ingredient in making bran muffins. It is the outer layer of the wheat kernel that is removed during the refining process of making white flour. Wheat bran provides a slightly nutty flavor and is an excellent source of dietary fiber, making it a healthy addition to muffins. When combined with other wholesome ingredients like whole wheat flour and buttermilk, it helps create a delicious and nutritious breakfast or snack.

Bran muffins with whole wheat flour and all-purpose flour

Whole wheat flour is made by grinding the entire wheat kernel, which includes the bran and germ, while all-purpose flour is refined and stripped of these extra nutritive components. As a result, whole wheat flour is a better source of dietary fiber and protein which is why I like including it in these healthy bran muffins.

In terms of taste, whole wheat flour adds a nice nutty flavor and denser texture that complements the crunchiness of the wheat bran, while all-purpose flour may result in a lighter and fluffier muffin. Using a combination of both is my preferred way to create a nice balance of texture, flavor, and nutrition to these buttermilk bran muffins, but you are welcome to use 'only whole wheat flour' or 'only all-purpose flour' if you prefer.

How to make bran muffins with less sugar

This recipe uses a combination of white granulated sugar and honey to sweeten. Honey is 25% sweeter than granulated sugar, which means you can generally use less of it, overall, when sweetening baked goods compared to granulated sugar. However, granulated sugar is integral to ensuring a moist and well-structured muffin. I've found that the best way to decrease the sugar slightly is to use a decreased portion of sugar alongside a small portion of honey and applesauce for the perfect sweet and structured balance.

Can you make bran muffins with honey instead of sugar?

Yes, but you may end up with a slightly denser-structured muffin. If you choose to completely substitute the sugar in these quick bran muffins in favor of honey, I would suggest substituting at a ¾:1 ratio of honey to sugar to account for the additional sweetness.

Bran muffin add-ins

Customizing your bran muffins with mix-ins or add-ins is a great way to elevate their flavor and texture. Adding ingredients like nuts, fruit, or chocolate chips can enhance the taste and provide extra nutrients like fiber and protein. Whether you prefer a classic raisin bran muffin or something more indulgent, the options for mix-ins are endless. Some of my favorite options are:

• Dried fruit: Bran muffins with raisins are a classic choice, but you are also welcome to add any dried fruit you prefer. Dried cranberries, currants, blueberries, or apricots are nice mix-in options too.
• Fresh or frozen fruit: Blueberries, blackberries, or chunks of banana are really nice, however, I highly recommend tossing any fresh fruit in a spoonful of flour before combining them so they don't all sink to the bottom when baking.
• Nuts: Walnuts are one of my favorite add-ins for healthy bran muffins, but you can also add pecans, almonds, or any other nut you prefer.
• Seeds: Seeds add a good source of extra protein. You can fold them directly into the batter or just sprinkle some on top for an extra crunchy topping. I like pepitas (pumpkin seeds), sunflower seeds, hemp seeds, and chia seeds best.
• Chocolate chips (or chunks): If you want to make these healthy bran muffins feel a bit more like a treat, you can fold in some chocolate chips or chopped chunks of chocolate. Bran muffins with dark chocolate chunks are especially delicious!

Can bran muffins be frozen?

Yes, you can absolutely freeze these Buttermilk Bran Muffins once baked. Freezing these tasty muffins is a great way to have a quick and easy breakfast or snack on hand whenever you need it.

How to freeze bran muffins:

1. Allow muffins to cool completely. Freezing them before they've had a chance to cool completely will result in a denser muffin with a gummier texture, so let them cool completely first!
2. Flash-freeze in a single layer. Flash freezing just means freezing individual pieces of food (muffins, in this case) for a short time before packing them for further freezing. This helps prevent the muffins from sticking to each other when placed in a freezer bag later. Place the cooled bran muffins on a baking tray in an even layer (not touching) and place in the freezer for 1 hour or until the muffins are frozen solid.
3. Place them in a freezer bag and store them in the freezer. Make sure to squeeze out any excess air from the bag before sealing and placing the muffins the freezer. Label the bags with the date. These Buttermilk Bran Muffins can be frozen for up to 3 months.

How to defrost frozen bran muffins:

There are three ways to defrost muffins:

1. Defrost as few or as many as you'd like in the refrigerator overnight.
2. Defrost as few or as many as you'd like in the oven. Preheat your oven to 300 degrees F / 150 C. Place muffins on a baking sheet and tent loosely with foil to avoid over-browning the tops. Bake for about 20 minutes, checking them at the 10-minute mark and adjusting time as needed.
3. Defrost one at a time by microwaving in 15-second bursts until the muffin reaches your desired warmth.

What tools do I need to make buttermilk bran muffins?

• A kitchen scale
• Liquid measuring cups
• Measuring spoons
• A large mixing bowl
• A medium mixing bowl
• A whisk
• A silicone spatula
• A muffin tin
• Optional: Muffin liners
• Optional: A thermometer (nice to have, but not essential)

Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

What to serve with bran muffins for brunch

Bran muffins are the perfect choice for a brunch spread. Serve them alongside other brunch favorites like fresh fruit, yogurt, and eggs for a well-rounded and satisfying meal. Whether you're hosting a large brunch gathering or grabbing a quick bite to take on the go, bran muffins are a delicious and nourishing option for your morning meal.

Looking for more breakfast & brunch baking inspiration?

Love this Buttermilk Bran Muffin Recipe? Here are some more of my favorite breakfast & brunch fresh from the oven:

• Hagrid's Rock Cakes
• Pumpkin Pasties (Sweet and Savory Versions)
• Buttermilk Dutch Baby
• Sourdough Discard Spiced Pear Muffins
• Sourdough Discard Pumpkin Scones with Maple Brown Butter Icing
• Sourdough Discard Cranberry Orange Scones
• Sourdough Discard Strawberry Mint Scones
• Honey Lavender Blueberry Granola
• Gingerbread Granola

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