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Oat Bran Yogurt Muffins

Oat Bran Yogurt Muffins prepared dish

These tender oat bran muffins are made with rolled oats, wheat bran, greek yogurt, and a touch of honey for a wholesome breakfast or snack. A short soak keeps the crumb moist while cinnamon and vanilla give the muffins warm bakery-style flavor.

This recipe is american style, breakfast, scaled for 6 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 6

Quick cooking notes

  • Core ingredients include raisins, fine salt, whole milk, baking powder.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.5 cups raisins
  • 0.25 tsp fine salt
  • 0.25 cups whole milk
  • 1.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.33 cups honey
  • 1 cups plain greek yogurt (low-fat)
  • 1 tsp vanilla extract
  • 0.75 cups whole wheat flour
  • 0.5 tsp baking soda
  • 0.25 cups neutral oil (such as canola or avocado oil)
  • 0.75 cups wheat bran
  • 2 large large eggs (room temperature)
  • 1 cups old-fashioned rolled oats

Instructions

  1. Place a rack in the center of the oven and heat the oven to 375°F (190°C) for at least 10 minutes so it is fully preheated before baking.
  2. Line a standard 12-cup muffin pan with paper liners or coat each cup lightly with nonstick spray, making sure the bottom and upper edges are covered to prevent sticking.
  3. Stir 1 cups old-fashioned rolled oats, 0.75 cups wheat bran, 1 cups low-fat plain Greek yogurt, and 0.25 cups whole milk together in a large mixing bowl with a silicone spatula until evenly moistened, then let the mixture stand at room temperature for 10 minutes until the oats and bran look softened and thick.
  4. Whisk 0.75 cups whole wheat flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 1 tsp ground cinnamon, and 0.25 tsp fine salt in a medium bowl for about 30 seconds until the leaveners are evenly distributed and no clumps remain.
  5. In a separate medium bowl, whisk 2 large room-temperature eggs, 0.33 cups honey, 0.25 cups neutral oil, and 1 tsp vanilla extract for 45 to 60 seconds until the mixture is glossy, smooth, and slightly thickened.
  6. Pour the egg mixture into the soaked oat mixture and fold with a silicone spatula for about 30 seconds, scraping the bottom and sides of the bowl until the wet ingredients are fully combined.
  7. Add the flour mixture to the large bowl and fold gently 10 to 12 strokes, just until no dry flour pockets remain; the batter should be thick and slightly lumpy rather than smooth.
  8. Fold in 0.5 cups raisins with 3 to 4 gentle strokes, distributing them evenly without overmixing the batter.
  9. Divide the batter evenly among the 12 prepared muffin cups, filling each cup about three-quarters full, and smooth the tops lightly with the back of a spoon.
  10. Bake the muffin pan on the center rack at 375°F (190°C) for 18 to 20 minutes, rotating the pan after 10 minutes, until the tops are domed and lightly browned and a toothpick inserted into the center of a middle muffin comes out clean or with a few moist crumbs.
  11. Set the muffin pan on a wire rack and cool the muffins in the pan for 5 minutes, which allows the tender crumb to set without steaming excessively.
  12. Transfer the muffins from the pan to the wire rack and cool for at least 10 minutes more before serving warm, or cool completely until the liners peel away cleanly for storage.

Nutrition (per serving)

  • Calories: 337
  • Protein: 12 g
  • Fat: 13 g
  • Carbohydrates: 50 g
  • Fiber: 7 g
  • Sugar: 21 g
  • Sodium: 325 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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