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Moist Honey Bran Muffins with Buttermilk

Close-up of three moist honey bran muffins stacked, with the top one broken open to show the texture.
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Bake these high fiber breakfast muffins sweetened with honey for a moist, satisfying treat perfect for meal prep.

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 it well.
  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 only until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the raisins, if you are using them.
  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 of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra tenderness, you can substitute plain yogurt for the buttermilk, adding 1 teaspoon of white vinegar to the yogurt and letting it sit for 5 minutes before using.
  • 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 reheat briefly in the microwave.
  • If you prefer a less sweet muffin, reduce the honey to 1/3 cup.

Nutrition

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