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Moist Honey Bran Muffins with Buttermilk

Three freshly baked honey bran muffins cooling on a wire rack with a wooden surface underneath.
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Bake these wholesome, high fiber bran muffins sweetened with honey. They use buttermilk for a tender crumb and are perfect for a quick breakfast or 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 large egg
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 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 well.
  2. In a large bowl, whisk together the flour, wheat bran, baking soda, and salt.
  3. In a separate medium bowl, whisk the honey, egg, buttermilk, oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix only until just combined. Do not overmix.
  5. Fold in the raisins, if you are using them.
  6. Divide the batter evenly among the 12 muffin cups.
  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 best results and maximum moisture, do not overmix the batter. A few lumps are fine.
  • You can substitute yogurt for buttermilk by mixing 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and letting it sit for 5 minutes before using.
  • These muffins freeze well. Cool completely, then store in an airtight container or freezer bag for up to three months.

Nutrition

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