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–+ servings
bran muffins

Sourdough Honey Bran Muffins

AuthorBronwyn Case
Bran muffins may not be everyone’s favourite, but these sourdough honey bran muffins take this healthy classic to the next level! With just a few simple ingredients and a boost from sourdough discard, even bran muffin skeptics will be converted. Soft, lightly sweetened, and packed with fibre—these muffins are wholesome, delicious, and easy to make.
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Prep Time5 minutes
Cook Time25 minutes
Rest 30 minutes
Total Time1 hour
Servings12 Muffins

Ingredients  

  • 1/2 cup Butter 115g (melted)
  • 1/4 cup Sugar 50g
  • 1/4 cup Honey 85g
  • 2 Eggs
  • 1/2 cup Sourdough Discard 100g
  • 1 cup Milk 240g
  • 1 tsp Vanilla Extract
  • 1 cup White Flour 120g
  • 1½ cups Wheat Bran 90g
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt

Instructions 

  1. In a medium-sized mixing bowl, add melted butter, sugar, honey, and vanilla extract. Mix until the honey is fully incorporated.
  2. Add the eggs and sourdough starter, mixing until smooth. Then, add the milk and mix again.
  3. Add the white flour, bran, salt, baking soda, baking powder, and any additions (such as ¼ teaspoon nutmeg). Stir until a wet batter forms.
  4. Let the batter rest for at least 30 minutes to an hour on the counter, or overnight in the fridge for better texture and flavour.
  5. When ready to bake, preheat the oven to 450°F. Prepare your muffin tins or silicone molds and scoop the batter into each cup, filling them completely.
  6. Place the muffin tray in the oven, then immediately reduce the temperature to 350°F. Bake for 20–30 minutes until the edges are golden brown.
  7. Once baked, let the muffins cool in the silicone molds or remove them from the tins if using liners.