Buttermilk Bran Muffins
📜 Collection: UK5 | ✍️ Attribution: Unknown | 📂 Category: Bread A classic recipe for hearty and wholesome bran muffins made by soaking whole bran cereal in buttermilk for a moist texture. These tender muffins are finished with a delightful crunch of chopped nuts.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 5 mins | 18-24 muffins |
🔪 Key Equipment
- Large mixing bowl
- Separate mixing bowl
- Muffin tin
- Paper liners
- Spatula
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Whole Bran Cereal | None |
| 2 cups | Buttermilk | None |
| 2 ½ cups | Flour | All-purpose |
| ¾ cup | Brown Sugar | Packed |
| 2 ½ tsps | Soda | Baking |
| 2 tsps | Salt | None |
| 2 | Eggs | Beaten |
| 1 stick (½ cup) | Butter | Melted |
| 1 cup | Nuts | Chopped |
Instructions
Step 1: Prep and Soak
- Preheat the oven to 375°F. Grease your muffin cups or line them with paper liners.
- In a large bowl, combine the 2 cups whole bran cereal and the 2 cups buttermilk. Let it stand for at least 5 minutes to allow the cereal to soften.
Step 2: Mix the Batter
- In a separate bowl, sift or whisk together the 2 ½ cups flour, ¾ cup brown sugar, 2 ½ tsps baking soda, and 2 tsps salt.
- Add the 2 beaten eggs and 1 stick (½ cup) melted butter to the bran and buttermilk mixture and stir to combine.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
- Fold in the 1 cup chopped nuts.
Step 3: Bake
- Fill the prepared muffin cups about ⅔ full.
- Bake for 15-20 minutes, or until golden and a toothpick inserted into the center of a muffin comes out clean and fragrant.
💡 Make-Ahead & Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Original Recipe Scan
