Buttermilk Bran Muffins
Start your day on a wholesome note with these perfectly moist and hearty Buttermilk Bran Muffins—an irresistible blend of nutrition and flavor. Packed with high-fiber bran cereal, the tangy richness of buttermilk, and a touch of sweetness from brown sugar, these muffins are a guilt-free indulgence. A combination of all-purpose and whole wheat flour lends a tender crumb while keeping things health-conscious, and you can add optional mix-ins like raisins or dried cranberries for a delightful burst of sweetness. Ready in just 35 minutes, these easy-to-make muffins are ideal for busy mornings, meal prep, or a nourishing snack on the go. Whether enjoyed on their own or with a dollop of butter, these versatile muffins are a delicious way to make breakfast both satisfying and nutritious.
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Recipe Information
Ingredients
- 2 cups Bran cereal (e.g., All-Bran or a similar brand)
- 2 cups Buttermilk
- 0.5 cups Brown sugar
- 0.5 cups Vegetable oil (or melted butter)
- 2 units Large eggs
- 1.25 cups All-purpose flour
- 0.75 cups Whole wheat flour
- 1.5 teaspoons Baking soda
- 1 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, combine the bran cereal and buttermilk. Stir to mix well and let it sit for approximately 5 minutes to soften.
While the bran is soaking, whisk together the brown sugar, vegetable oil, and eggs in a separate medium mixing bowl until smooth.
Add the sugar mixture to the softened bran mixture. Stir until well combined.
In another mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
If you’re using raisins or dried cranberries, fold them into the batter at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 426 mg | 19% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 21.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
