These hearty muffins are full of fiber and good ingredients! These cranberry bran muffins are extra special because they are buttermilk bran muffins made with juicy, tart cranberries! You’ll love them!
- 1 1/2 cups bran
- 1 1/2 cups buttermilk*
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup honey
- 1/4 cup molasses
- 1 egg
- 1/4 cup melted butter
- 1 1/2 cup cranberries**
- Preheat the oven to 375 F and spray a 12-count muffin pan with nonstick spray or line the muffin pan with parchment muffins liners. Stir together bran and buttermilk mixture and allow it to soak for up to 10 minutes.
- In another large mixing bowl, whisk together both flours, the baking powder, baking soda, cinnamon and salt. To the bran and buttermilk mixture, add the honey, molasses, egg and melted butter. Stir together, then add in the dry ingredients and stir just until combined.
- Add the cranberries, stirring very gently if using fresh cranberries to avoid breaking the berries. Scoop the muffin batter into the prepared muffin pan, filling about 3/4 full. Sprinkle a bit of sugar on top of each muffin before baking in the oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for 10 minutes in the pan before removing them to a wire rack to cool completely.
Muffins will stay fresh in an airtight container, at room temperature, for 2-3 days. You can also freeze the muffins for up to 2 months. Thaw overnight before enjoying.
*I highly recommend store-bought buttermilk but you can also make your own. See the blog post for directions.
**You can use fresh or frozen. They work equally as well
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: muffins
- Method: oven bake
- Cuisine: american
Keywords: cranberry bran muffins // buttermilk bran muffins