Buttermilk Bran Muffins

Start your day on a wholesome note with these perfectly moist and hearty Buttermilk Bran Muffins—an irresistible blend of nutrition and flavor. Packed with high-fiber bran cereal, the tangy richness of buttermilk, and a touch of sweetness from brown sugar, these muffins are a guilt-free indulgence. A combination of all-purpose and whole wheat flour lends a tender crumb while keeping things health-conscious, and you can add optional mix-ins like raisins or dried cranberries for a delightful burst of sweetness. Ready in just 35 minutes, these easy-to-make muffins are ideal for busy mornings, meal prep, or a nourishing snack on the go. Whether enjoyed on their own or with a dollop of butter, these versatile muffins are a delicious way to make breakfast both satisfying and nutritious.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Bran cereal (e.g., All-Bran or a similar brand)
• 2 cups Buttermilk
• 0.5 cups Brown sugar
• 0.5 cups Vegetable oil (or melted butter)
• 2 units Large eggs
• 1.25 cups All-purpose flour
• 0.75 cups Whole wheat flour
• 1.5 teaspoons Baking soda
• 1 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.75 cups Raisins or dried cranberries (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

Step 2

In a large mixing bowl, combine the bran cereal and buttermilk. Stir to mix well and let it sit for approximately 5 minutes to soften.

Step 3

While the bran is soaking, whisk together the brown sugar, vegetable oil, and eggs in a separate medium mixing bowl until smooth.

Step 4

Add the sugar mixture to the softened bran mixture. Stir until well combined.

Step 5

In another mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.

Step 6

Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.

Step 7

If you’re using raisins or dried cranberries, fold them into the batter at this stage.

Step 8

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	1353.3 grams (1353.3g)

Amount per serving	% Daily Value*
Calories	3598

Total Fat 152.90g	196%
Saturated Fat 30.70g	154%
Polyunsaturated Fat 1.00g
Cholesterol 426mg	142%
Sodium 5209mg	226%
Total Carbohydrate 541.70g	197%
Dietary Fiber 69.80g	249%
Total Sugars 221.90g
Protein 78.20g	156%

Vitamin D 334IU	1669%
Calcium 889mg	68%
Iron 38mg	211%
Potassium 3849mg	82%

*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.

Source of Calories

Fat: 35.7%

Protein: 8.1%

Carbs: 56.2%