Buttermilk Bran Muffins

I’ve been baking these Buttermilk Bran Muffins for years. Tender and full of fiber, they’re a fabulous way to start the day!

Buttermilk Bran Muffins | Tender, sweet and delicious!

Buttermilk Bran Muffins

I have an old index card with a recipe for “6 Week Buttermilk Bran Muffins” which I received at one of my bridal showers…eons ago. It looks quite splattered after years and years of use. Then, one day I couldn’t find Nabisco 100% Bran on the cereal shelves anymore. My days of making this batter which could sit in the fridge for up to 6 weeks, allowing you to prepare fresh buttermilk bran muffins on a whim, seemed to be finished. I never did get behind the idea of baking these past the 24-hour mark, but they were quite tasty and a staple at our house.

Buttermilk Bran Muffins (5)

Pick up some All-Bran

I started using unprocessed miller’s bran to make these muffins, but Katie, the primary consumer, didn’t think they were quite as good as our old standard. So I went back to the old recipe and tweaked by using All-Bran. These bran muffins freeze marvelously, so make this humongous batch and stock your freezer.Buttermilk Bran Muffins | Tender, sweet and delicious!

Tip of the Day

Buttermilk Bran Muffins
Prep time
Cook time
Total time
Tender, sweet and delicious fiber-filled muffins!
Recipe type: Breakfast, Brunch
Cuisine: American
Serves: 5 dozen
  • 6 cups All-Bran, divided
  • 2 cups boiling water
  • 1½ cups sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil (or 2 sticks butter, melted)
  • 4 eggs
  • 1-quart buttermilk
  • 5 cups flour
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 3 carrots, grated, or dried fruit of choice, optional
  1. Preheat oven to 400ยบ. Line muffin tins with paper liners.
  2. Combine 2 cups of All-Bran with 2 cups boiling water and set aside.
  3. In a large mixing bowl, combine sugars, oil, and eggs. Add buttermilk and reserved softened All-Bran and mix well. Add flour, baking soda, salt and remaining 4 cups of All-Bran. Mix until just combined. Mix in carrots.
  4. Fill muffin cups about ⅔ full. Bake for about 20 minutes. Allow to cool slightly before removing to wire rack to finish cooling.

Tip of the day: If you have enough leftover batter for just one or two muffins, place paper liners in a ramekin or two, fill and bake with your tin.Buttermilk Bran Muffins | Tender, sweet and delicious!

Photo circa 2012


  1. Do you sift your flour for these muffins? Is the brown sugar dark?

    • Hi, Susan,
      No, I don’t sift the flour. And I use regular brown sugar…but dark brown would be yummy, too.
      Hope you enjoy! I just made a batch on Thursday ๐Ÿ™‚

  2. Hi, should my muffins be a light pale color? All bran muffins I see are ‘mocha brown’ in color- what could I have done wrong?

    • These muffins aren’t dark dark brown like bakery bran muffins. Are they much lighter than the muffins in the photo? Did you use the full 6 cups of All-Bran? I imagine you did or your muffins might not have baked correctly. I hope they were tasty!

  3. The color and crowns on these muffins are absolutely perfect!

  4. Such perfect-looking bran muffins!

  5. Do you have (or did I miss it) the nutritional info for these? I made them and they are delicious!

    • Hi, Ron,
      I’m sorry, I don’t have that info. Most online calculators that I know about aren’t especially reliable. They aren’t particularly healthy, though! I’m glad you enjoyed them!!

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