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    You are in: Home / Recipes / Sour Cream Bran Muffins Recipe
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    Sour Cream Bran Muffins

    Sour Cream Bran Muffins. Photo by Annacia

    1/5 Photos of Sour Cream Bran Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Diana #2's Note:

    From, this muffin is described as the "Rolls Royce of Bran Muffins". They aren't kidding either. I would never have believed that you could have a light and fluffy bran muffin. This is the BEST recipe I've ever tried. No need to look any further.

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    Serves: 12



    Units: US | Metric


    1. 1
      Cream together butter and brown sugar until the mixture is light and fluffy.
    2. 2
      Beat together egg, sour cream, and molasses. Stir in the raisins.
    3. 3
      In a bowl whisk together the flour, baking soda, salt, and bran.
    4. 4
      Add the dry ingredients to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.)
    5. 5
      Spoon into 12 paper lined muffin tins.
    6. 6
      Bake at 400°F oven for 15 to 20 minutes.
    7. 7
      I baked mine 6 at a time in the toaster oven -- took 15 minutes.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on October 05, 2010


      these baked out very nice with a great bran flavor but definately needs way more sugar than 1/4 cup and so I did add in more, these were chosen and made for Kittencalskitchen forum Nutin But Muffins tag game event, thanks Galley!

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    • on April 24, 2010


      I love muffins made with natural bran and this recipe was a delightful find. I trimmed back some on the fat and sugars as follows: 1/4 cup of canola oil for the butter, 2 Tbsp Splenda Brown Blend for the brown sugar, egg white only in the to equal the amount of 1 whole egg, fat free vanilla yogurt for the sour cream and 1/4 cup of raisins. They still came out very moist, tender and scrumptious. The recipe is very simple and quick to make and pure pleasure to munch. Made for the Diabetic Forums April '10 tag game.

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    • on July 29, 2013


      We thought these very good! Easier to put together than similar recipes also on this site. I substituted honey for the molasses, which made them sweeter and gave them a great texture. Dark corn syrup might be another good choice if you are not a fan of molasses. They are a smaller muffin. I might try increasing the batter by half again and dividing that by 12 as I don't like baking with empty spaces in the tin. Diana #2, thanks for the post!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Sour Cream Bran Muffins

    Serving Size: 1 (66 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 183.9
    Calories from Fat 75
    Total Fat 8.3 g
    Saturated Fat 3.1 g
    Cholesterol 25.4 mg
    Sodium 237.1 mg
    Total Carbohydrate 26.9 g
    Dietary Fiber 2.0 g
    Sugars 13.4 g
    Protein 2.9 g

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