30-Minute Sour Cream Bran Muffins
Tender, moist bran muffins packed with fiber and wholesome ingredients. The sour cream creates an exceptionally soft crumb while brown sugar adds rich sweetness that balances the earthy bran flavor. Golden raisins provide bursts of natural sweetness and walnuts contribute satisfying crunch. Perfect for breakfast, brunch, or afternoon snacks, these muffins freeze beautifully for meal prep. The recipe yields 30 muffins, making it ideal for families or entertaining.
Ingredients
- nonstick cooking spray
- 3 cups bran flakes cereal
- 2 cups sour cream
- ½ cup light olive oil
- 6 large eggs
- 1 ½ cups brown sugar, packed
- 2 Tbsp. vanilla extract
- 2 ½ cups whole-wheat flourall-purpose flour1:1standard
lighter texture, less fiber
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 1 cup golden raisins(optional)
- 1 cup walnuts, chopped(optional)
Instructions
- 1
Preheat oven to 350 degrees F and spray muffin cups with nonstick spray
- 2
Mix bran flakes cereal and sour cream in a small bowl and let stand for 10 minutes
- 3
Whisk together olive oil, eggs, brown sugar and vanilla in a medium bowl
- 4
Whisk together flour, baking soda, baking powder, and salt in another bowl
- 5
Stir the sour cream bran mixture into the egg mixture
- 6
Add the flour mixture and stir until just combined
- 7
Fold in raisins and chopped walnuts if using
- 8
Spoon batter into prepared muffin cups
- 9
Bake 15 minutes or until a toothpick inserted into center comes out clean
Tips
Let the bran cereal soften in sour cream for the full 10 minutes to prevent tough, chewy texture in the finished muffins.
Fill muffin cups about 2/3 full to prevent overflow while allowing proper rise during baking.
Store cooled muffins in airtight containers for up to 3 days or freeze for up to 3 months.
Good to Know
Store in airtight container at room temperature for up to 3 days
Muffins can be made 1 day ahead and stored covered, or batter can be prepared and refrigerated overnight
Serve warm or at room temperature, optionally with butter or jam
Common Mistakes
Do not overmix the batter to avoid tough, dense muffins
Do not skip the 10-minute soaking time for bran cereal to avoid chewy texture
Do not overbake as muffins will become dry
Substitutions
lighter texture, less fiber
FAQ
Can I make these muffins dairy-free?
Yes, substitute the sour cream with dairy-free yogurt and use plant-based milk. The texture will be slightly different but still delicious.
How long do these muffins keep?
Store at room temperature for 3 days, refrigerate for 1 week, or freeze for up to 3 months in airtight containers.
Can I use a different type of bran cereal?
Yes, any bran flakes cereal works. Avoid heavily sweetened varieties as they may make the muffins too sweet.