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a tray of bran muffins resting on a dark orange piece of cloth

Buttermilk Bran Muffins

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  • Author: Jenni
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast & Brunch, Breads
  • Method: Oven
  • Cuisine: American

Description

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!

Ingredients

Scale
  • 104 g (2 cups) wheat bran
  • 90 g (3/4 cup) all-purpose flour*
  • 90 g (3/4 cup) whole wheat flour*
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 large eggs
  • 8 oz (1 cup or 236 g) buttermilk
  • 4 oz (1/2 cup) canola oil (or neutral oil)
  • 4 oz (1/2 cup) unsweetened applesauce
  • 100 g (1/2 cup) granulated sugar
  • 84 g (1/4 cup) honey
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Optional: 1/2-3/4 cup mix-ins such as raisins, nuts, seeds, or chocolate chunks
  • Pan spray, butter, or oil (for greasing the muffin tin)

Instructions

  1. Preheat your oven to 400 degrees F / 205 C. Grease a muffin tin with pan spray, butter, or oil. Alternatively, you can line the muffin tin with muffin liners and grease the liners instead. Reserve to the side.
  2. In a large bowl, combine the wheat bran, all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Stir until well-dispersed and reserve to the side.
  3. In a second mixing bowl, combine the eggs, buttermilk, oil, applesauce, sugar, honey, vanilla, and cinnamon. Whisk to combine until smooth.
  4. Add the dry ingredients to the wet and, using a silicone spatula, fold them in for a couple of turns until the flour is just partially combined. If you are adding any mix-ins to the batter, add them now for best results. Continue to fold the dry ingredient into the wet until no more dry streaks appear.
  5. Spoon the batter into the reserved muffin tin. You should have enough batter for 12 regular-sized muffins. Bake for 12-15 minutes or until the tops are domed and deepened in color. You can test the bran muffins with a toothpick for doneness, or if you would like to be precise, you can test them with a meat thermometer. They should read between 200-210 degrees F / 93-99 C.
  6. Carefully transfer the muffins to a cooling rack. Once cool, you can store these buttermilk bran muffins in an airtight container for 3-4 days or freeze them for up to 3 months.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

* You are welcome to replace the 90 g (3/4 cup) measure of all-purpose flour with an additional 90 g (3/4 cup) measure of whole wheat flour, or vice-versa, if you prefer.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 247
  • Sugar: 16 g
  • Sodium: 215 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 33 g
  • Fiber: 5 g
  • Protein: 5 g
  • Cholesterol: 32 mg

Find it online: https://whipandwander.com/buttermilk-bran-muffins/