Sourdough Bran Muffins

Start your day with the wholesome goodness of Sourdough Bran Muffins, a delightful fusion of rustic flavors and nourishing ingredients. Featuring whole wheat flour, bran cereal, and a tangy sourdough starter, these muffins are perfect for utilizing discard or active starter while adding a hearty twist to your breakfast routine. Sweetened with brown sugar and spiced with a hint of cinnamon, they strike a balance between wholesome and indulgent. Optional mix-ins like raisins or chopped nuts provide versatile customization, and the addition of buttermilk ensures a moist and tender crumb. With minimal prep time and a quick bake, these fiber-rich muffins are not only practical but irresistibly delicious—ideal for busy mornings or as a satisfying midday snack. Store easily for grab-and-go convenience or freeze for future enjoyment, making them a versatile, nutritious staple for sourdough enthusiasts.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 120 g Whole wheat flour
• 60 g Bran cereal
• 100 g Brown sugar
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Salt
• 1 tsp Cinnamon
• 1 large Egg
• 120 g Sourdough starter (discard or active)
• 240 ml Buttermilk
• 60 ml Vegetable oil
• 1 tsp Vanilla extract
• 80 g Raisins or dried cranberries (optional)
• 50 g Chopped nuts, e.g., walnuts or pecans (optional)

Directions

Step 1

Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it lightly.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, bran cereal, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.

Step 3

In a separate medium bowl, whisk the egg lightly. Add the sourdough starter, buttermilk, vegetable oil, and vanilla extract, and whisk until the wet ingredients are fully combined.

Step 4

Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined. Avoid overmixing to keep the muffins tender.

Step 5

Fold in the optional raisins, dried cranberries, or chopped nuts if using.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each 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 muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.

Nutrition Facts

Serving size	(911.6g)

Amount per serving	% Daily Value*
Calories	2368.1

Total Fat 106.0g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 36.9g
Cholesterol 246.7mg	0%
Sodium 3473.2mg	0%
Total Carbohydrate 331.7g	0%
Dietary Fiber 35.7g	0%
Total Sugars 179.9g
Protein 48.3g	0%

Vitamin D 302.5IU	0%
Calcium 554.2mg	0%
Iron 26.7mg	0%
Potassium 2007.7mg	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: 38.6%

Protein: 7.8%

Carbs: 53.6%