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Buttermilk Bran Muffins

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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.

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Buttermilk Bran Muffins

Buttermilk Bran Muffins

Tender, sweet and delicious fiber-filled muffins!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 4 dozen

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.

Nutrition Information:

Yield:

48

Serving Size:

1 muffin

Amount Per Serving: Calories: 154 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 16mg Sodium: 278mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 2g Sugar: 12g Sugar Alcohols: 0g Protein: 3g

Buttermilk Bran Muffins collage


Buttermilk Bran Muffins in a rectangular basket

Photo circa 2012

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