Buttermilk bran muffins

I’m so excited to share these wonderful, fluffy, moist buttermilk bran muffins with you ~ they’re healthy and full of natural fiber ~ but they’re so delicious you’ll forget that they’re so good for you!

I’ve been making bran muffins for as long as I can remember, and at this point, if a muffin doesn’t have bran in it it just feels like it’s missing something.

What is bran?

  • Bran is the outer husk of the grain ~ the healthiest part, full of fiber, vitamins, and minerals. Sadly, it’s often tossed away when grains are milled into flour.
  • You can buy wheat bran and oat bran in most supermarkets, and I recommend keeping both on hand for quick muffins like these.

I like to use a combination of oat and wheat bran in these buttermilk bran muffins

I love to mix oat and wheat bran together in recipes. The oat bran gives these muffins a tender texture and a touch of sweetness.

Can you freeze bran muffins?

Buttermilk bran muffins freeze beautifully, so you can put them in a zip lock baggie and pull them out anytime for a quick healthy snack. You can reheat leftover muffins in the microwavefor 15 seconds for that ‘just out of the oven’ taste.


Other healthy morning muffins to try ~


This recipe is adapted from Ina Garten

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3.45 from 20 votes

Buttermilk bran muffins

I'm so excited to share these wonderful, fluffy, moist buttermilk bran muffins with you ~ they're healthy and full of natural fiber ~ but they're so delicious you'll forget that they're so good for you!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Yield 10 muffins
Author Sue Moran

Ingredients

  • 1/2 cup unprocessed wheat bran
  • 1/2 cup oat bran
  • 1 cup buttermilk
  • 4 tablespoons unsalted butter at room temperature
  • ¼ cup light brown sugar lightly packed
  • 2 extra-large eggs at room temperature
  • 6 tablespoons unsulphured molasses
  • ½ teaspoon pure vanilla extract
  • cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup raisins
  • ½ cup chopped walnuts

Instructions

  • set oven to 350F
  • Mix the brans with the buttermilk and set aside.
  • In a large mixing bowl, cream the butter and sugar till fluffy.
  • Add in the eggs, one at a time. Then the molasses and vanilla and blend it well.
  • Fold in the bran/buttermilk mixture.
  • In another bowl sift the dry ingredients together. Add in the raisins and nuts.
  • Mix the dry into the wet until just incorporated, don't over mix.
  • Fill 10 muffin cups and bake at 350 for about 20-25 minutes until a toothpick comes out clean.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Try adding chopped apple, banana, or berries to these muffins.
  • Substitute pecans or almonds for the walnuts, or leave the nuts out entirely.

 

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21 Comments

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    Please rate this recipe!




  • Reply
    Judith
    March 7, 2020 at 1:05 pm

    5 stars
    These are sooo good! I didn’t have wheat bran on hand but did have some ground flax meal. I figures they were similar in consistency so I subbed it and it worked! Delicious!

    • Reply
      Sue
      March 7, 2020 at 2:22 pm

      That’s great to know, I’ve always got flax seeds around, I’ll try grinding them and using in these muffins 🙂

  • Reply
    Inez
    December 4, 2019 at 11:12 am

    “Mix the brans with the buttermilk and set aside.”
    When do you add it to what? There is no indication of what to do with the bran in the instructions

    • Reply
      Sue
      December 4, 2019 at 1:23 pm

      That’s in step 5.

    • Reply
      Inez
      December 4, 2019 at 3:20 pm

      5 stars
      These are sooooo good. I filled the muffin cups too much so only got 7 muffins. DEEEEEEEEELISH

  • Reply
    Kathleen
    September 8, 2011 at 5:17 am

    These look and sound wonderful!

  • Reply
    Victoria
    September 7, 2011 at 4:53 pm

    5 stars
    like like…love…these are perfect…and with a great rise! That Ina is pretty darn good! ha ha 🙂

  • Reply
    The Procrastobaker
    September 7, 2011 at 1:04 pm

    Im not a big muffin maker but may well have to change my habits for these! The look like they have the most perfect texture and so comfortingly scrummy 🙂

  • Reply
    Nessa Robins
    September 7, 2011 at 7:28 pm

    I hope you find your original recipe. I often spend hours in search of a particular recipe! These muffins look and sound delicious!

  • Reply
    Sarah Westendorf
    September 7, 2011 at 12:05 pm

    5 stars
    I should make these muffins for my daughter. They look delicious with that swipe of butter. We’re going to Ireland next month…and I think I am the most excited right now about the fabled Irish breakfasts!

    BTW, you asked about cherry pitting. I just cut them in half and unhinge the seed. It did look like I used whole cherries but they were halves. I don’t have one of those cool cherry pitters!

  • Reply
    meeshiesmom
    September 7, 2011 at 5:53 pm

    Love a good muffin. These look great.
    Karen

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