These Honey Bran Muffins are a delightful twist on the classic bran muffin, offering a touch of natural sweetness and a moist texture.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a large mixing bowl, combine the whole wheat flour, baking powder, salt, and brown sugar.
Whisking the dry ingredients helps to evenly distribute the baking powder.
In another bowl, mix the bran cereal and milk. Let it sit for 2 minutes to soften the cereal.
Allowing the cereal to soak ensures a moist muffin texture.
Add the egg, honey, and melted butter to the softened cereal mixture. Stir until well combined.
Ensure the butter is not too hot to avoid cooking the egg.
Gently fold the dry ingredients into the wet mixture until just combined.
Overmixing can result in dense muffins, so mix until no dry streaks remain.
Divide the batter evenly among the muffin cups.
Filling each cup about 3/4 full ensures even baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
