Honey Bran Muffins
Start your morning with the wholesome goodness of these irresistible honey bran muffins—an easy, nutritious recipe that strikes the perfect balance between hearty and sweet. Featuring nutrient-packed wheat bran and naturally sweet honey, these muffins are light, moist, and bursting with warm notes of cinnamon. A quick soak in buttermilk ensures a tender, flavorful crumb, while optional raisins add a delightful chewy texture. With just 15 minutes of prep, these homemade muffins are ready in under 20 minutes, making them an ideal choice for busy mornings, brunch spreads, or a healthy snack on the go. Perfectly satisfying and freezer-friendly, this recipe is a must-try for anyone seeking delicious, high-fiber baked goods with a natural sweetness. Keywords: honey bran muffins recipe, healthy breakfast muffins, high-fiber baked goods, easy homemade muffins, quick breakfast ideas.
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Recipe Information
Ingredients
- 1.5 cups wheat bran
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, melted
- 0.5 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
In a medium-sized bowl, combine the wheat bran and buttermilk. Stir to moisten all the bran and let it sit for 10 minutes to soften.
In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, whisk the melted butter, honey, egg, and vanilla extract until well combined.
Pour the wet ingredients into the softened bran mixture and stir to combine.
Add the combined wet ingredients into the bowl of dry ingredients. Stir gently until just combined; do not overmix. If using raisins, fold them in now.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to 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 |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 333.1 g | 121% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 161.8 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 487 mg | 37% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2326 mg | 49% | |
*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.
