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Sourdough Oat Bran Muffins


If you are interested in a bran muffin with a bit of extra flavor, try this sourdough bran muffin. It is packed with low-glycemic bran, and the fermentation process brings out more flavor, with just a hint of tang.



  • 2 cups sourdough starter
  • 1½ cups wheat or oat bran
  • ½ cup flour
  • 2 eggs
  • ½ cup melted butter
  • ½ cup honey
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 2 teaspoons baking soda
  • ½ cup raisins (optional)



  1. Combine starter, bran, and flour in a medium bowl. The dough will be more dry than you would expect for muffins. Cover and place in a warm spot for 8 to 12 hours.
  2. Once fermentation time is up, preheat oven to 425°F and whisk together egg, butter, honey, salt, and spices in a small bowl.
  3. The dough will be quite stiff, and it may require breaking up with the back of a spoon or clean hands while performing the next step.
  4. Sprinkle baking soda over fermented dough and gradually stir it in along with liquid mixture, one third at a time, adding raisins during last third. Stir just until combined.
  5. Divide batter into 12 to 16 muffin cups and bake in pre-heated oven for about 15 minutes, or until golden brown and cooked through.

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Sourdough Bran Muffins

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