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Moist Honey Bran Muffins with Buttermilk

Three golden brown honey bran muffins stacked, with one in the front having a bite taken out to show the moist texture.
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Make these wholesome, high fiber bran muffins sweetened with honey for a perfect breakfast on the go. They stay moist thanks to buttermilk and are great for meal prep.

Ingredients

Scale
  • 1 3/4 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 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 whole wheat flour, wheat bran, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk the granulated sugar, honey, egg, buttermilk, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the raisins, if using.
  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 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 whole grain muffins freeze well. Cool completely, then store in an airtight container or freezer bag for up to 3 months.
  • If you prefer a darker sweetness, substitute molasses for half of the honey.

Nutrition

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