Easy Sourdough Honey Bran Muffins
Bran muffins may not be everyone’s favourite, but these sourdough honey bran muffins 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!
Why You’ll Love These Sourdough Honey Bran Muffins
Packed with Fibre – Thanks to the bran, these muffins are naturally high in fibre, supporting digestion and keeping you full longer.
Naturally Sweetened Option – You can make them fully naturally sweetened using honey or maple syrup—no refined sugar needed!
Soft & Moist – Unlike traditional bran muffins that can be dense or dry, these are perfectly soft but hearty with a subtle tang from sourdough.
Quick & Easy to Bring Together – No complicated steps! Just mix, rest, and bake. Perfect for busy mornings or meal prep.
Great Use of Sourdough Discard – These muffins are an excellent way to put your extra sourdough starter to good use, reducing waste while adding flavour.
Perfect for Leftover Bran – If you mill your own flour and sift out bran, this is a delicious way to use up every part of the grain.
The Secret to Moist, Flavourful Bran Muffins
If you’ve ever had a dry, crumbly bran muffin, chances are it didn’t get the hydration it needed. Bran is incredibly absorbent—it acts like a sponge, pulling in moisture from the batter. Without enough liquid and resting time, it continues to soak up moisture as it bakes, leaving you with dense, dry muffins.
The key to soft, moist, and deeply flavourful bran muffins comes down to three essential elements.
1. Hydration
The more time bran has to absorb liquid before baking, the softer and more tender the muffins will be. Allowing the batter to rest—for at least 30 minutes, but ideally overnight—gives the bran time to fully hydrate, ensuring that the muffins bake up light and moist instead of dry and dense.
2. Sourdough Starter
The mild acidity in sourdough breaks down the tough fibers in bran, making them less dense and more tender. This not only improves the muffin’s texture but also makes the bran easier for your body to digest, unlocking more of its natural nutrients.
3. Honey
Unlike refined sugar, honey attracts and retains moisture. This prevents the muffins from drying out too quickly, keeping them fresh and soft for days. Honey also adds a subtle floral sweetness that complements the earthy, nutty flavour of bran without overpowering it.
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
What You’ll Need to Make Sourdough Honey Bran Muffins
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
Butter – Butter is best for flavour and melting it helps warm up the honey
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 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 melted butter, 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 silicone molds or remove them from the tins if using liners.
Sourdough Honey Bran Muffins
Ingredients
- 1/2 cup Butter 115g (melted)
- 1/4 cup Sugar 50g
- 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 tsp Salt
Instructions
- In a medium-sized mixing bowl, add melted butter, 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 silicone molds or remove them from the tins if using liners.
Batch Tips: Freezing & Make-Ahead Options
Double the batch and store extras in an airtight container in the freezer. Avoid freezing them in a bag, as the honey in the muffins can cause them to stick together.
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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