Soft Honey Bran Muffins (with sourdough discard)
Bran muffins are cool again and these honey bran muffins with sourdough discard 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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Bran muffins don’t have the best reputation—I’ll be honest. But I think it’s time to reinvent the bran muffin and get people to love them again! Traditionally thought of as dry, bland, and bitter, this version is anything but. These sourdough honey bran muffins are soft, sweet, deeply flavourful, and stay fresh for days!
I personally love raisins—nature’s candy! But I kept this muffin simple to let the ingredients shine. The combination of bran, sourdough starter, and honey creates a perfect balance of nutty, tangy, and sweet—no dry, boring muffins here (feel free to add raisins though if you like)!
Why You’ll Love These Sourdough Honey Bran Muffins
Recipe Tips
extended rest: The longer you let the batter rest before baking the better — a minimum of 30 minutes but overnight if you can swing it (or up to a week in the fridge if you have the patience!). This gives the bran time to fully absorb the liquid, which means a lighter, more tender muffin instead of a dry, dense one.
add sourdough starter: The mild acidity in your sourdough discard actually breaks down the tough fibres in bran, making the muffins more tender and easier for your body to digest. It’s a small thing that makes a big difference in both texture and nutrition.
honey: Honey attracts and holds onto moisture in a way refined sugar just can’t, which keeps these muffins soft and fresh for days. It also adds a subtle floral sweetness that complements the earthy, nutty bran without tipping into overly sweet territory.
Health Benefits of Bran
- High in fibre – Supports digestion and gut health
- Helps regulate blood sugar – Slows carb absorption for steady energy
- Rich in vitamins & minerals – Packed with B vitamins, iron, magnesium, and zinc
- Supports heart health – Naturally helps lower cholesterol
Materials
Silicone Muffin Mold – Makes perfectly shaped muffins without the need for liners. Plus, it’s reusable and easy to clean.
Mixing Bowl – For combining ingredients and mixing the batter.
Muffin Scoop – Makes portioning the batter quick and mess-free. If you don’t have one, two spoons work just as well.
Ingredients
Avocado Oil – Or a light olive oil keeps these muffins moist and soft.
Sugar – Adds a bit of balance to the texture, but you can substitute with honey for a fully naturally sweetened muffin.
Honey – Use the best quality honey you can find for a rich, natural sweetness.
Vanilla Extract – Enhances the flavour and adds depth.
Eggs – For binding and building.
Sourdough Starter – Both discard and active starter work. The older the starter, the tangier the muffins.
Milk – To add that extra moisture!
White Flour – Helps balance the heaviness of bran, but you can use whole wheat for an ultimate whole wheat bran muffin.
Bran – Buy it for pennies at the store or use what’s leftover from sifting freshly milled flour.
Salt – Highlights and enhances all the layers of flavour!
Baking Soda & Baking Powder – Essential for lift and structure.
Optional Mix-Ins – Raisins, cinnamon, nutmeg, or chopped nuts add extra texture and warmth.
How To Make Sourdough Honey Bran Muffins
In a medium-sized mixing bowl, add oil, sugar, honey, and vanilla extract. Mix until the honey is fully incorporated.
Add the eggs and sourdough starter, mixing until smooth. Then, add the milk and mix again.
Add the white flour, bran, salt, baking soda, baking powder, and any additions (such as ¼ teaspoon nutmeg). Stir until a wet batter forms.
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.
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.
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.
Once baked, let the muffins cool in the muffin tins or remove them from the tins if using liners.
Sourdough Discard Honey Bran Muffins
Ingredients
- 1/2 cup Avocado Oil 115g
- 1/3 cup Sugar 85g
- 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
- 1/2 tsp Salt
Instructions
- In a medium-sized mixing bowl, add oil, sugar, honey, and vanilla extract. Mix until the honey is fully incorporated.
- Add the eggs and sourdough starter, mixing until smooth. Then, add the milk and mix again.
- Add the white flour, bran, salt, baking soda, baking powder, and any additions (such as ¼ teaspoon nutmeg). Stir until a wet batter forms.
- 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.
- 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.
- 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.
- Once baked, let the muffins cool in the muffin tins or remove them from the tins if using liners.
Batch Tips: Freezing & Make-Ahead Options
Double the batch and store extra batter in a container and keep in the fridge until you want to bake another batch (up to a week). The longer the batter hydrates, the softer the muffins will be.
Flash freeze by placing muffins on a baking sheet in the freezer until solid, then transfer them to a plastic bag. This keeps them from sticking and allows you to pull out only what you need.
For best texture, thaw overnight at room temperature or in the fridge. They’ll taste as fresh as the day they were baked!
Muffins store well in the freezer for up to 1 month.
More Sourdough Muffin Recipes You’ll Love!
Apple Cinnamon Sourdough Muffins
Sourdough Pumpkin Spice Oatmeal Muffins
Rhubarb Walnut Sourdough Muffins
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