Sourdough Discard Bran Muffins
The very best bran muffins made with sourdough discard are sweet and filled with delicious bran flavor. Ferment them longer or bake them right away, these healthy muffins are incredible no matter which you choose.
- Prep time
- 25 min
- Cook time
- 16 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 130 grams bran flakes (about 2 cups)
- 90 grams bran buds (about 1 cup)
- 240 grams boiling water (about 1 cup)
- 430 grams buttermilk (about 1 3/4 cup )
- 120 grams sourdough discard (100% hydration, scant 1/2 cup)
- 160 grams granulated sugar (about 3/4 cup)
- 113 grams unsalted butter (melted, 1/2 cup)
- 2 large eggs (about 100 grams)
- 4 grams vanilla extract (about 1 teaspoon)
- 300 grams all-purpose flour (about 2 cups, see recipe notes)
- 12 grams baking soda (about 2 teaspoons)
- 6 grams salt (about 1 teaspoon)
Instructions
- 1
Preheat oven to 375℉. Prepare 2 muffin tins by spraying with cooking spray and set aside.
- 2
To a large bowl, add the bran flakes and bran buds. Pour boiling water over the bran cereal and mix together with a spoon to combine. Set aside and stir every few minutes for about 10 minutes until the mixture cools a little.
- 3
Add buttermilk, sourdough discard and granulated sugar on top of the cereal mixture. Whisk together, breaking up the chunks of bran cereal until fairly smooth. There will still be a few lumps of bran and that's okay. Add in the melted butter, eggs and vanilla extract. Whisk together.
- 4
To a small bowl fluff together the flour, baking soda and salt. Pour the flour mixture on top of the liquid muffin batter. Mix together until just combined.
- 5
Scoop muffin batter into tins, leaving them about 3/4 of the way full. You should have enough muffin batter to make about 22-24 muffins.
- 6
Bake muffins at 375℉ for 16-18 minutes until baked all the way through. Let cool completely and enjoy!