Best 6-Week Bran Muffins Recipe

 If all you have ever tried are dry, heavy, nasty bran muffins, you are in for a treat. This 6 week bran muffin recipe yields muffins that are moist, light, and delicious!

The batter keeps in the refrigerator for up to six weeks, so you can bake up a batch of fresh muffins whenever the mood strikes. Perfect for busy mornings when you want a hot breakfast but only have 15 minutes!

My mom made these refrigerator bran muffins all the time, and I always loved them. I remember helping her scoop the batter into the muffin pans as a little girl.

The original recipe I got from my mom calls for a full quart of buttermilk and makes a huge batch of batter. I have paired the recipe down by half, but feel free to double it if you have a large family.

KID-FRIENDLY BRAN MUFFINS

Most bran muffins aren’t appealing to kids, but don’t worry, this one is teenager and kid approved! When my 15-year-old son found out I was making bran muffins, he was less than thrilled.

But after he sampled one, he called from the kitchen, “Mom, can I have as many of these muffins as I want?” Then he and his siblings proceeded to finish off the entire pan.

So there you have it, even a skeptic will love this bran muffin recipe! They get even more moist and delicious as the batter sits in the refrigerator.

HOW TO MAKE 6-WEEK BRAN MUFFINS

1. PREP – Soak the bran flakes and All Bran cereal in boiling water for 5-10 minutes. Preheat your oven to 375. Spray your muffin cups with cooking spray. (You can make as many muffins as you need.)
2. WET INGREDIENTS – Stir the buttermilk into the cereal mixture. Cream the soft butter and sugar in a large mixing bowl. Beat in the eggs, then the cereal mixture.
3. DRY INGREDIENTS – Whisk together the flour, baking soda, and salt. (I like to use part whole wheat flour, but all white flour works just fine.)
4. COMBINE – Gently stir the dry ingredients into the cereal mixture. Fold in dried fruit and nuts if desired.
5. BAKE – Scoop batter into the greased muffin cups. Bake at 375° for about 15 minutes.
6. SERVE – Let muffins cool in the muffin pan for 5 minutes, then dump them out onto a wire rack. You can serve warm muffins as is, or slather them with butter or honey butter.
7. REFRIGERATE – Any leftover bran muffin batter can be stored in the refrigerator for up to 6 weeks.

PRO TIPS:

• Use a bowl with a lid to mix the muffins, so you can store the extra batter without having to transfer it to another container.
• Feel free to omit the dates and pecans, just keep in mind that the recipe will yield only 30-32 muffins.
• When the batter is cold, you will need to increase the baking time by a few minutes.

REFRIGERATOR BRAN MUFFINS VARIATIONS:

• Walnuts can be used instead of pecans. Or leave them out. They are amazing muffins even without nuts.
• Instead of using chopped dates, you can use raisins, Craisins, chopped dried apricots, or any dried fruit you like. Or for extra decadent muffins, add some chocolate chips.
• If you can’t find All-Bran or Bran Buds, you can use an additional cup of bran flakes instead.
• Instead of plain bran flakes, you can substitute raisin bran cereal.
• For dairy-free muffins, you can use vegetable oil or melted coconut oil in place of the butter.

TASTY SCONE & MUFFIN RECIPES:

• Lemon Scones
• Maple Scones Recipe
• Oatmeal Scones
• Lemon Raspberry Muffins
• Apple Crumble Muffins
• Zucchini Chocolate Muffins
• Sweet Corn Muffins

6 Week Bran Muffin Recipe

Kara

Moist, sweet bran muffins that are packed with fiber but still taste incredible! You can store the batter in the fridge for last minute baking.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Bread- Muffins and Scones

Cuisine American

Servings 36 muffins

Calories 128 kcal

Equipment

• Cookie Scoop Set
• Wilton 12-Cup Non-Stick Muffin Pan

Ingredients

  

1x2x3x

• 1 cup boiling water
• 1 cup All Bran cereal or Bran Buds
• 2 cups Bran Flakes
• 2 cups buttermilk
• ½ cup salted butter softened to room temperature
• 1 ¼ cups white sugar brown sugar also works
• 2 large eggs
• 1 ½ cups all purpose flour
• 1 cup whole wheat flour or all purpose flour
• 2 ½ tsp baking soda
• ½ tsp salt
• ½ cup chopped pecans optional
• 1 ¼ cups chopped dates or other dried fruit

Instructions

 

• Stir together boiling water and cereals, and set aside to cool for 5-10 minutes.
• Preheat your oven to 375 degrees. Spray muffin cups with cooking spray.
• Stir the buttermilk into the cooled cereal mixture; set aside.
• In a large bowl, preferably with a lid, cream the butter and sugar. Beat in the eggs, then the cereal mixture.
• Whisk together the flour, soda, and salt.
• Add the dry ingredients to the large bowl. Stir just a few times. Fold in the pecans and dried fruit.
• Fill muffin cups about 2/3 full. Bake at 375° for about 15 minutes.
• Cover the rest of the batter. It will keep in the refrigerator for up to 6 weeks in an airtight container.

Video

Notes

-You will need to increase the baking time by a few minutes when using cold muffin batter. They are done when the middle of the muffin is set.

Nutrition

Serving: 1gCalories: 128kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 17mgSodium: 163mgPotassium: 109mgFiber: 2gSugar: 12gVitamin A: 201IUVitamin C: 0.4mgCalcium: 30mgIron: 1mg

Keyword bran muffins

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This six week bran muffins recipe is perfect for quick breakfast, after-school snacks, and just about any time you get a muffin craving. Give them a try!