Sourdough Bran Muffins
These old-fashioned Sourdough Bran Muffins are full of fiber, not too sweet, and a great way to use sourdough discard! The bran muffins stay moist for days due to buttermilk, molasses, and sourdough discard. Feel free to substitute the pecans or raisins with other nuts or dried fruits (or leave out completely). This recipe is adapted from Joy of Cooking.
Yield or Serving: 16 Muffins
Equipment
- Muffins Liners, optional
- 1 Whisk
- 1 Spatula
Ingredients
- 200 g All-purpose Flour, 1 ½ cups
- 85 g Wheat Bran, 1 ½ cups
- 1 ¼ tsp Baking Soda
- ½ tsp Kosher Salt
- Orange Zest, from 1 orange
- 454 g Buttermilk, 2 cups
- 1 Egg
- 120 g Sourdough Discard, ½ cup, or active starter
- 170 g Unsulphered Molasses, ½ cup
- 50 g Light Brown Sugar, ¼ cup
- 55 g Unsalted Butter, melted, 4 TBS
- 112 g Pecans, 1 cup, toasted and chopped, unsalted
- 80 g Raisins, ½ cup
- Raw Sugar, optional, for topping
Instructions
- If your pecans aren't already toasted, toast them in a small skillet for a couple of minutes. Remove from the heat, cool, and chop. Set aside.Mix the dry ingredients in a large bowl. Set aside.200 g All-purpose Flour, 85 g Wheat Bran, 1 ¼ tsp Baking Soda, ½ tsp Kosher Salt, Orange Zest
- In another bowl, whisk the wet ingredients until incorporated.454 g Buttermilk, 1 Egg, 120 g Sourdough Discard, 170 g Unsulphered Molasses, 50 g Light Brown Sugar, 55 g Unsalted Butter
- Pour the wet ingredients into the bowl of dry ingredients and mix until only a few specks of flour remain. Use a spatula to fold in the pecans and raisins and mix just until combined.For the best results, rest the batter in the refrigerator for at least an hour or overnight. The batter will hydrate in the refrigerator and result in taller muffins.112 g Pecans, 80 g Raisins
- Preheat the oven to 425ºF (218ºC).Line a standard muffin pan with muffin tins or paper liners and spray with non-stick baking spray or oil. This recipe makes about 16 muffins, so save any remaining batter to bake later if you have one muffin pan.Distribute the batter evenly among the muffin cups, filling most of the way up. I like to use a cookie or ice cream scoop for a cleaner transfer process. Sprinkle the tops with raw sugar or more wheat bran.Bake for 5 minutes. Then, lower the oven temperature to 350ºF (177ºC) and bake for another 15 minutes or until the tops are golden and a toothpick inserted in the middle of the muffins comes out clean.Cool on a wire rack and enjoy!Raw Sugar
Notes
- Once cool, store the bran muffins in an airtight container for 3-4 days at room temperature or 4-5 days in the refrigerator. Freeze the muffins in a freezer-safe bag, thaw overnight in the refrigerator, and reheat.
- Follow my guide above for more detailed instructions, tips, and photos to make this recipe.
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