Sourdough Bran Muffins
Start your day with the wholesome goodness of Sourdough Bran Muffins, a delightful fusion of rustic flavors and nourishing ingredients. Featuring whole wheat flour, bran cereal, and a tangy sourdough starter, these muffins are perfect for utilizing discard or active starter while adding a hearty twist to your breakfast routine. Sweetened with brown sugar and spiced with a hint of cinnamon, they strike a balance between wholesome and indulgent. Optional mix-ins like raisins or chopped nuts provide versatile customization, and the addition of buttermilk ensures a moist and tender crumb. With minimal prep time and a quick bake, these fiber-rich muffins are not only practical but irresistibly delicious—ideal for busy mornings or as a satisfying midday snack. Store easily for grab-and-go convenience or freeze for future enjoyment, making them a versatile, nutritious staple for sourdough enthusiasts.
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Recipe Information
Ingredients
- 120 g Whole wheat flour
- 60 g Bran cereal
- 100 g Brown sugar
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
- 1 tsp Cinnamon
- 1 large Egg
- 120 g Sourdough starter (discard or active)
- 240 ml Buttermilk
- 60 ml Vegetable oil
- 1 tsp Vanilla extract
- 80 g Raisins or dried cranberries (optional)
- 50 g Chopped nuts, e.g., walnuts or pecans (optional)
Instructions
Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it lightly.
In a large mixing bowl, whisk together the whole wheat flour, bran cereal, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate medium bowl, whisk the egg lightly. Add the sourdough starter, buttermilk, vegetable oil, and vanilla extract, and whisk until the wet ingredients are fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined. Avoid overmixing to keep the muffins tender.
Fold in the optional raisins, dried cranberries, or chopped nuts if using.
Divide the batter evenly among the 12 muffin cups, filling each 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 allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 14.7 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 173 mg | 4% | |
*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.
