How to Make
Sourdough Bran Muffins
Learn how to make these easy Sourdough Bran Muffins made with sourdough discard!
Why You'll Love This Recipe
•Nutritious and full of fiber. •Versatile and can be made with any nuts or dried fruit. •Not too sweet. •Stays moist for days. •Great grab & go breakfast.
•All-purpose flour •Wheat bran •Salt •Baking soda •Orange zest •Egg •Buttermilk •Molasses •Sourdough discard •Melted butter •Pecans •Raisins
1. Mix the Dry Ingredients
Mix the all-purpose flour, wheat bran, salt, baking soda, and orange zest together in a large bowl. Set aside.
2. Whisk the Wet Ingredients
In another bowl, whisk together the buttermilk, egg, sourdough discard, melted butter, and molasses.
3. Mix the Bran Muffin Batter
Add wet ingredients to the bowl of dry ingredients and mix. Fold in the raisins and toasted pecans (or other dried fruit and nuts).
4. Rest the Batter
Allow the batter to rest for at least one hour in the refrigerator or overnight. This will let the flour and wheat bran fully hydrate and lead to taller muffins!
5. Prepare the Muffins
Preheat the oven to 425ºF (218ºC). Line a muffin pan with liners (or grease) and fill with the chilled muffin batter. Sprinkle raw sugar on top or more wheat bran.
Bake for five minutes, then lower the oven temperature to 350ºF (177ºC) and bake for another 15 minutes until a toothpick inserted comes out clean.
Cool and Enjoy!
These sourdough bran muffins are great on their own and stay moist for days. They're also great toasted with butter.
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