Sour Cream Bran Muffins
Discover the perfect balance of wholesome and indulgent with these Sour Cream Bran Muffins, a deliciously moist and tender treat packed with fiber and flavor! By blending the nutty richness of wheat bran with the creamy tang of sour cream, these muffins are a nutritious yet satisfying choice for breakfast or an on-the-go snack. Lightly sweetened with brown sugar and enhanced with a touch of vanilla, they can be customized with your favorite mix-ins like raisins, nuts, or chocolate chips for an extra burst of flavor. Ready in just 35 minutes, these easy-to-make muffins are soft, hearty, and perfect for meal prep or a comforting baked snack. Whether served warm or stored for later, these muffins always deliver a delightful bite that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1.25 cups Wheat bran
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Brown sugar, packed
- 1 Egg
- 1 cup Sour cream
- 0.25 cups Milk
- 1 teaspoons Vanilla extract
- 0.25 cups Vegetable oil (or melted butter)
- 0.5 cups Optional mix-ins: raisins, chopped nuts, or chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the wheat bran, all-purpose flour, baking powder, baking soda, salt, and brown sugar. Whisk together until evenly mixed.
In a separate bowl, beat the egg lightly. Add the sour cream, milk, vanilla extract, and vegetable oil. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Gently mix with a spatula or wooden spoon until just incorporated. Do not overmix; the batter should remain slightly lumpy.
If using optional mix-ins, fold them gently into the batter.
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 pan from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm, or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 2 months—simply thaw at room temperature before serving.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 316 mg | 106% | |
| Sodium | 2219 mg | 96% | |
| Total Carbohydrate | 353.9 g | 129% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 196.2 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 634 mg | 49% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2193 mg | 47% | |
*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.
