That Skinny Chick Can Bake
Buttermilk Bran muffins featured image

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!

Once touted a  6-week Bran Muffin Recipe or Refrigerator Bran Muffins, this same muffin batter could be stored in the refrigerator for up to a month and a half so fresh muffins could be baked up each morning!


Buttermilk Bran Muffins in a white ceramic basket

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 on a white saucer

 

All-Bran Bran Muffin Recipe

Once I used unprocessed miller’s bran instead of the defunct Nabisco cereal, 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 All-Bran instead of two bran cereals. These refrigerator bran muffins freeze marvelously, so make this humongous batch and stock your freezer. Try these Blackberry Bran Muffins for a delicious alternative!
 
Buttermilk Bran Muffins in a white basket with a single muffin in the foreground

Tip of the Day

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.

More Muffin Recipes You’ll Love:

Love this recipe? Please consider rating it in the comments below. You can also follow me on FACEBOOKPINTEREST and INSTAGRAM.

Print

Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Buttermilk Bran Muffins | Tender, sweet and delicious!

Buttermilk Bran Muffins

Tender, sweet and delicious fiber-filled muffins!

  • Author: Liz Berg
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 5 dozen 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

Ingredients

  • 6 cups All-Bran, divided
  • 2 cups boiling water
  • 1 1/2 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

Instructions

  1. Preheat oven to 400º. 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 2/3 full. Bake for about 20 minutes. Allow to cool slightly before removing to wire rack to finish cooling.


Buttermilk Bran Muffins collage


Buttermilk Bran Muffins in a rectangular basket

Photo circa 2012

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

15 comments on “Buttermilk Bran Muffins”

  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 🙂

  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!!

  6. Have you ever tried substituting applesauce for some of the oil?

    • I have not, Connie Jo, but I think it would work. I’d start with a smallish amount (maybe 1/4 of the oil) and if they turn out, you could increase with a larger percentage. Let me know if you try the substitution. Thanks!

  7. I have used applesaue in place of the oil since the 2nd time I made these. I don’t even measure I just open a 15 oz can of unsweetened apple sauce and scrape it in. Great yummy taste.

  8. I made these muffins years ago when my kids were little. It was a great way to add fiber to their diet. We love them straight out of the oven with butter on them yum yum. I’m going to make them this week for my grandchild when she is visiting.

  9. My mom gave me this recipe 25 years ago, promising that even I, a fat girl, would like bran muffins after trying these. She was right! These are moist and have an amazing flavor – my children and grandchildren love these. What a lovely way to get your fiber too!

    • Hi, Natalie! Yes, I’ve had the recipe for years, too. My best friend’s mom gave it to me at my bridal shower. My daughter loves them, too. Thanks for stopping by!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.