If all you have ever tried are dry, heavy, nasty bran muffins, then you are in for a treat. These bran muffins are moist, light, and delicious! I even have proof. 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?” So there you have it, even a sceptic will love this bran muffin recipe!
These are the bran muffins I grew up with, and I have always loved them. As a bonus, you can keep the batter in the fridge and just bake up as many as you need.
The original recipe says the batter can be refrigerated for six weeks, but I have never had it last that long. We usually finish them off in about 2-3 weeks. Teenage boys will do that to you. I love them with nuts and dates or craisins, but my boys prefer them plain. You can add whatever you like!
Bran Muffins
Best Bran Muffins
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.
Ingredients
- 1 cup boiling water
- 1 cup All Bran cereal (or Bran Buds)
- 2 cups Bran Flakes
- 2 cups buttermilk
- 1/2 cup butter, softened to room temperature
- 1 1/4 cups sugar
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 2 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped pecans (optional)
- 1 1/4 cups chopped dates (or other dried fruit)
Instructions
- Stir together boiling water and cereals, set aside to cool for 5- 10 minutes.
- Add the buttermilk to the cereal mixture.
- In a very large bowl, cream the butter and sugar. Beat in the eggs, then the cereal mixture.
- Combine flour, soda, and salt. Stir in just till blended. Add the nuts and dried fruit.
- Spoon into well greased muffin tins. Bake at 375° for about 15 minutes.
- Batter will store in the refrigerator for up to 3 weeks.
Notes
I often use half freshly ground whole wheat flour, and it works great!
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 126Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 190mgCarbohydrates: 21gFiber: 2gSugar: 12gProtein: 3g
I love these muffins but added honey, allspice and cinnamon. They were even better.
That does sound good Lorri! š
Made a half batch last week and it turned out INCREDIBLE. This was my first time making bran muffins and this recipe appealed to me since it was so simple and the leftover batter can be kept in the fridge. Love that, now we can have fresh muffins instead of having to freeze extra muffins. Thank you for this recipe! I’ll never use another one, I’m sticking with this. I’ll have a post up on my blog this week if that is okay? Thanks again š
I made these today and they were SO yummy, and simple!
I would definitely emphasize the HUGE amount they make!
I was pleasantly surprised and have a bunch in the freezer for later this month š
Thanks for the recipe!
So glad you liked them! I didn’t realize I forgot to add the yield to the recipe. They do make a ton. I’ve updated it now. Thanks for the heads up!
I tried these yesterday and they are delicious. Even the kids love them. Thank so much for sharing!
Glad to hear it! It’s always a win when kids will eat something! š