The Perfect Buttermilk Bran Muffins: A Classic, Wholesome Treat
There’s something deeply nostalgic about a warm, freshly baked bran muffin. With its tender crumb, rich flavor, and just the right balance of sweetness, it’s the kind of treat that feels both indulgent and nourishing. Buttermilk bran muffins, in particular, are a step above the rest—they’re moist, flavorful, and packed with fiber, making them a great way to start the day or enjoy as an afternoon snack.
A Muffin with a History
Bran muffins have been a staple in home kitchens for generations, especially during the early 20th century when home baking was at its peak. With the rise of health-conscious eating in the 1970s and ’80s, bran muffins became a go-to for those looking for a nutritious breakfast option. But unlike some of the dry, dense versions you may have encountered, a properly made buttermilk bran muffin is anything but boring.
The secret? The buttermilk.
Why Buttermilk Makes a Difference
Buttermilk isn’t just an old-fashioned ingredient—it’s a baker’s best friend. It adds a tangy depth to the flavor, keeps the muffins moist, and reacts with baking soda to create a light, tender texture. Combined with wheat bran, brown sugar, and warm spices, buttermilk transforms a simple muffin into a delightful and nutritious treat.
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This recipe is easy to make and perfect for meal prep. Bake a batch at the start of the week, and you’ll have a wholesome breakfast or snack ready to go! This vintage recipe is from Silverwood Dairies.
For many, the name Silverwood’s brings back warm memories of farm-fresh dairy products, rich flavors, and a time when milk was delivered right to the doorstep. Among their many beloved products, Silverwood’s Buttermilk stood out as a kitchen essential, treasured by home bakers and cooks alike.
Buttermilk has long been a secret ingredient in baking and cooking, adding a tangy depth of flavor and ensuring baked goods stay tender and moist. Silverwood’s Buttermilk, in particular, had a reputation for its quality, making it a staple in Canadian households for generations.
A Taste of the Past
Silverwood’s Dairy, once a household name in Canada, was founded in the early 1900s and became known for its high-quality milk, cream, and buttermilk. With its signature glass bottles and home delivery service, Silverwood’s was more than just a dairy—it was part of daily life. Families relied on their products to make everything from fluffy pancakes and biscuits to classic buttermilk fried chicken.
Although Silverwood’s Dairy eventually became part of larger dairy companies, its legacy lives on in the hearts (and kitchens) of those who grew up with it.
Variations and Tips
- Make them extra hearty by adding chopped nuts or sunflower seeds.
- For a citrus twist, add orange zest to the batter.
- Substitute half the brown sugar with honey or maple syrup for a natural sweetness.
- Freeze for later! These muffins freeze beautifully—just pop one in the microwave for a quick breakfast.
The Joy of Simple Baking
Buttermilk bran muffins prove that simple ingredients can create something truly delicious. They’re hearty, satisfying, and a wonderful way to bring a bit of nostalgia into your kitchen. Whether you enjoy them with a cup of coffee in the morning or as an afternoon snack, these muffins are a wholesome treat worth baking again and again.
Do you have a favorite way to enjoy bran muffins? Let me know in the comments!
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Buttermilk Bran Muffins
Ingredients
- 3 cups buttermilk
- 1 cup oil
- 3 egg
- 1 cup brown sugar
- 1 cup white sugar
- 1 tsp vanilla
- 3 teaspoons baking soda
- 2 teaspoons salt
- 1 cup raisins
- 2 cups bran
- 3 cups flour
Instructions
- Milk buttermilk with bran and let stand. Mix in another bowl, adding one item at a time; oil, eggs, brown sugar, white sugar, vanilla, baking soda, salt, raisins. Mix flour with baking powder and incorporate will. Mix bran mixture with liquid mixture. Quickly mix in by hand the flour mixture.
- Bake at 350 degrees for 25 minutes. Made four dozen smaller sized muffins.