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Moist Honey Bran Muffins with Buttermilk

Three freshly baked honey bran muffins, one topped with raisins, resting on a white plate near a sunlit window.
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Make these wholesome, high fiber breakfast muffins using honey for natural sweetness and buttermilk for a tender crumb. They are perfect for meal prep and a quick on the go snack.

Ingredients

Scale
  • 1 cup whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 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, and salt.
  3. In a separate bowl, whisk together the honey, buttermilk, egg, and vegetable oil until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix them just until combined; do not overmix.
  5. Fold in the raisins, if you are using them.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute plain yogurt for half of the buttermilk.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months.
  • If you prefer a different sweetener, you can substitute molasses for the honey in this easy muffin recipe.

Nutrition

Find it online: https://bringdish.com/honey-bran-muffins-easy-recipe/