One Bowl Buttermilk Bran Muffins
Super moist and delicious, these easy muffins roll out of the oven with high rounded bakery-style, tops!
Servings: 16
Calories: 171kcal
Ingredients
For the muffins
- ½ cup mild-flavored oil sunflower, grapeseed, canola, corn, vegetable, or avocado oils will all work
- ½ cup brown sugar
- 3 eggs
- ¼ cup molasses
- 1½ cups buttermilk
- 1 teaspoon vanilla extract
- 2 cup wheat bran
- 1 cup whole wheat flour
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup raisins
For the glaze:
- 1 tablespoon honey
- 1 tablespoon butter
Instructions
For the muffins:
- Preheat oven to 400 degrees. Spray 16 muffin cups with non-stick spray for average size muffins OR grease 12 muffin cups (standard size) for large muffins. (Or see tip above for making a small loaf of bread in addition to 12 muffins.)
- Whisk together oil, sugar and eggs in a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine.
- Sprinkle bran, flours, baking powder baking soda and salt over the top. Stir just until all of the flour mixture is incorporated (do not overmix). Add raisins and stir to combine.
- Spoon batter into prepared muffin tins, filling almost to the top. Bake for 12-15 minutes until firm to touch and a tester comes out clean.
- Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.
For the honey-butter glaze:
- Combine melted butter and honey in a small bowl. Stir well to combine. Brush mixture over the top surface of warm muffins.
Notes
For more detailed instructions and lots of tips check out the Café Tips above in the post.
Adapted from: Red Cottage Chronicles
Nutrition
Calories: 171kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 187mg | Potassium: 294mg | Fiber: 3g | Sugar: 13g | Vitamin A: 105IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 1.4mg