Print

Moist Honey Bran Muffins with Buttermilk

Three golden brown honey bran muffins topped with raisins cooling on a wire rack near a window.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these wholesome, high fiber breakfast muffins sweetened naturally with honey. They stay moist thanks to buttermilk and are perfect for meal prep.

Ingredients

Scale
  • 1 1/2 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 large egg
  • 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 it well.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the buttermilk, honey, vegetable oil, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix only until just combined; do not overmix. Fold in the raisins if you are using them.
  5. Divide the batter evenly among the 12 prepared muffin cups.
  6. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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.
  • These muffins freeze well for up to three months. Cool completely, then store them in an airtight container or freezer bag.
  • If you prefer a less sweet muffin, reduce the honey to 1/3 cup.

Nutrition

Find it online: https://cravybite.link/honey-bran-muffins-easy-recipe/