Buttermilk Bran Muffins

This classic all bran muffins with raisins recipe (with additional nuts, chocolate chips, cranberries, blueberries, or coconut), has been around for a long time. It makes 4 dozen, and you can keep the batter in the fridge for up to 6 weeks. Makes the best old-fashioned Buttermilk Bran Muffins!

I love a good bran muffin recipe where you can keep the batter in the fridge and make “instant” hot-from-the-oven bran muffins. This Buttermilk Bran Muffins recipe is a classic, and loved by our family. The buttermilk batter can remain in the refrigerator for up to 6 weeks!

Buttermilk Raisin Bran Muffins

My mom made these muffins when we were growing up. She’d keep a giant bowl of batter in the fridge, and we’d whip up a whole fresh muffin tin every few days. It’s also optional to add in favorite ingredients such as nuts, chocolate chips, raisins, cranberries, blueberries, or coconut.

Why I love this recipe

• For breakfast, I love to pull these Buttermilk Raisin Bran Muffins out of the freezer.
• This is a base recipe that you can add your favorite ingredients to the batter.
• My friend, Kristi, drizzles honey on them when they are hot out of the oven! Give it a try!

Gather these ingredients

• All Bran Cereal
• All Bran Buds
• Granulated sugar
• Vegetable oil
• Eggs
• Buttermilk
• All purpose flour
• Salt
• Baking soda

Additional add-ons

• Cranberries
• Dried blueberries
• Raisins
• Currants
• Nuts (walnuts, pecans)
• Chocolate chips
• Coconut
• Honey, for drizzling after baked

How do you make Buttermilk Bran Muffins

1. In a medium bowl, add both kinds of bran cereal. Pour boiling water over the bran and set aside.
2. In a large bowl, mix together the sugar, oil, eggs and buttermilk until combined.
3. Add the bran mixture to the egg mixture and stir. Then add the flour salt and soda. Using a wooden spoon, mix it all together until well combined.
4. Do not stir batter again. [Mixture may be stored, covered, in a non-metal bowl in refrigerator for up to 6 weeks.]

Baking the muffins:

1. Preheat oven to 400 degrees. Prepare muffin tins with cooking spray (or you can use paper muffin tins).
2. When ready to bake, with each batch, add your favorite optional ingredients (see recipe).
3. Fill greased muffin pans ⅔ full. Bake for 15-20 minutes.
4. When hot out of the oven, drizzle the muffins with honey.

Tips and substitutions:

• Extra ADD-ONS: These ingredients are optional to add in to each batch: Cranberries, blueberries, raisins, currants, nuts, chocolate chips, or raisins.
• Once you make the batter, do not stir batter again. (Mixture may be stored, covered, in a non-metal bowl in refrigerator for up to 6 weeks.)
• When ready to bake, follow the instructions. When hot out of the oven, drizzle the muffins with honey. It’s a lovely, delicious touch that everyone loves!
• Storage: Mixture may be stored, covered, in a non-metal bowl in refrigerator for up to 6 weeks.
• This recipe came from my dad’s side of the family, our Friesen family recipes (Bonnie Ewert).

Serving

Great for overnight guests, or for freezing and taking for gift meals (if you participate in meals ministry).

We love these muffins served with a biscuit breakfast bake (casserole), and Monte Cristo Pinwheels.

Enjoy!

More muffins recipes to try while you are here:

• Chocolate Zucchini Muffins
• Whole Grain Double Chocolate Brownie Cookies.
• Healthy Apple Bran Muffin
• Sour Cream Bran Muffins Recipe
• Snickerdoodle Donut Muffins

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Buttermilk Bran Muffins

These Buttermilk Bran Muffins (with nuts, chocolate chips, raisins, cranberries, or coconut) makes 4 dozen (batter stores for up to 6 weeks). Makes 4 dozen muffins (48).

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Yield: 24

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Ingredients

 

1x2x3x

• 4 cups All Bran Cereal
• 2 cups All Bran Buds
• 2 cups boiling water
• 2 ¼ cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1 quart buttermilk, (4 cups)
• 1 tsp vanilla extract
• 4 ⅔ cups flour
• 1 ½ tsp. salt
• 5 tsp. baking soda

Optional additions:

• cranberries, blueberries, raisins, currants, nuts, chocolate chips, coconut
• 2 Tbsp honey, for drizzling after baked (optional)

Instructions

 

• In a medium bowl, add both kinds of bran cereal. Pour boiling water over the bran and set aside.
• In a large bowl, mix together the sugar, oil, eggs, buttermilk, and vanilla until combined.
• Add the bran mixture to the egg mixture and stir. Then add the flour salt and soda. Using a wooden spoon, mix it all together until well combined.
• Do not stir batter again. (Mixture may be stored, covered, in a nonmetal bowl in refrigerator for up to 6 weeks.)

Baking the muffins:

• Preheat oven to 400 degrees. Prepare muffin tins with cooking spray (or you can use paper muffin tins).
• When ready to bake, with each batch, add your favorite optional ingredients: Cranberries, blueberries, raisins, currants, nuts, chocolate chips, or raisins. These additional ingredients are OPTIONAL.
• Fill greased muffin pans ⅔ full. Bake for 15-20 minutes.
• When hot out of the oven, drizzle the muffins with honey. It's a lovely, delicious touch that everyone loves!

Notes

Reposted from April 2018.

Cuisine: American

Course: Breakfast

Author: Sandy / Reluctant Entertainer

Calories: 321kcal, Carbohydrates: 52g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 32mg, Sodium: 494mg, Potassium: 249mg, Fiber: 5g, Sugar: 25g, Vitamin A: 375IU, Vitamin C: 3mg, Calcium: 114mg, Iron: 4mg

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