Sour Cream Bran Muffins

Discover the perfect balance of wholesome and indulgent with these Sour Cream Bran Muffins, a deliciously moist and tender treat packed with fiber and flavor! By blending the nutty richness of wheat bran with the creamy tang of sour cream, these muffins are a nutritious yet satisfying choice for breakfast or an on-the-go snack. Lightly sweetened with brown sugar and enhanced with a touch of vanilla, they can be customized with your favorite mix-ins like raisins, nuts, or chocolate chips for an extra burst of flavor. Ready in just 35 minutes, these easy-to-make muffins are soft, hearty, and perfect for meal prep or a comforting baked snack. Whether served warm or stored for later, these muffins always deliver a delightful bite that’s as nourishing as it is delicious.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.25 cups Wheat bran
• 1 cup All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 cups Brown sugar, packed
• 1 Egg
• 1 cup Sour cream
• 0.25 cups Milk
• 1 teaspoons Vanilla extract
• 0.25 cups Vegetable oil (or melted butter)
• 0.5 cups Optional mix-ins: raisins, chopped nuts, or chocolate chips

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the wheat bran, all-purpose flour, baking powder, baking soda, salt, and brown sugar. Whisk together until evenly mixed.

Step 3

In a separate bowl, beat the egg lightly. Add the sour cream, milk, vanilla extract, and vegetable oil. Whisk until smooth and well combined.

Step 4

Pour the wet ingredients into the dry ingredients. Gently mix with a spatula or wooden spoon until just incorporated. Do not overmix; the batter should remain slightly lumpy.

Step 5

If using optional mix-ins, fold them gently into the batter.

Step 6

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

Step 7

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

Step 8

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

Step 9

Serve warm, or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 2 months—simply thaw at room temperature before serving.

Nutrition Facts

Serving size	(828.2g)

Amount per serving	% Daily Value*
Calories	2439.0

Total Fat 118.3g	0%
Saturated Fat 42.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 316.5mg	0%
Sodium 2219.4mg	0%
Total Carbohydrate 353.9g	0%
Dietary Fiber 39.8g	0%
Total Sugars 196.2g
Protein 43.4g	0%

Vitamin D 74.8IU	0%
Calcium 634.0mg	0%
Iron 17.2mg	0%
Potassium 2192.9mg	0%

*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: 40.1%

Protein: 6.5%

Carbs: 53.3%