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–+ servings
Nine bran muffins sit stacked on a surface ready to eat.

Best Ever Bran Muffins

The Dashley's Kitchen
Start your day off right with a hearty warm muffin. Sweet enough to feel like a treat, but comes with none of the guilt! Bran Muffins are the perfect breakfast for on the go. Filling, nutritious & delicious!
4.62 from 44 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 4 hours
Total Time 4 hours 40 minutes
Course Breakfast
Cuisine American
Servings 5 dozen
Calories 129 kcal

Ingredients
  

  • 5 cups flour
  • 1 teaspoon salt
  • 4 cups all bran cereal
  • 2 cups bran flakes cereal
  • 2 cups warm water
  • 5 teaspoons baking soda
  • 2 cups sugar
  • 1 cup unsalted butter
  • 4 eggs
  • 1 quart buttermilk

Optional Add-Ins (suggest choosing no more than 2)

  • 1 cup chopped nuts
  • 2 cups raisins or cranberries
  • 2 cups chocolate chips
  • 2 cups chopped dates or dried fruit
  • 1 cup shredded coconut

Instructions
 

  • In a large bowl sift together flour and salt. Stir in All Bran and Bran Flakes cereal. Add raisins, nuts or any other desired optional add ins.
    5 cups flour, 1 teaspoon salt, 4 cups all bran cereal, 2 cups bran flakes cereal
  • Set bowl of dry ingredients aside.
  • Mix warm water and baking soda, set bowl aside.
    2 cups warm water, 5 teaspoons baking soda
  • In your largest bowl, cream sugar and butter. Stir in eggs one at a time and mix well. Add in buttermilk. Once mixed, add the water baking soda mixture to the batter.
    2 cups sugar, 1 cup unsalted butter, 4 eggs, 1 quart buttermilk
  • Add in dry ingredients or bran mixture. Mix completely.
  • Cover bowl tightly and store in the refrigerator to allow batter to rest for at least four hours. This will allow bran to absorb the moisture in the batter. Muffins are best if refrigerated for 12 hours.
  • Grease muffin tins and use a cookie scoop to fill. Bake at 375° F for 18-20 minutes or until muffin tops are lightly browned.
  • Store remaining batter in the fridge for up to 6 weeks. Pull out batter when needing fresh muffins and within minutes you will be ready to enjoy!

Notes

  • If looking for a more tender, airier muffin grind both whole bran cereals into a fine flour. Leaving the cereal whole will produce a more dense and coarse muffin.
  • Do not overmix the batter. Overmixing will make muffins heavy and dense.
  • Use a mini muffin tin for more of a kid friendly or pop-able snack size muffin. Cook muffins for 9-11 minutes on top rack of oven.
  • Store uneaten and leftover muffins in a single layer, in an airtight container or ziplock bag for up to 2 days on the counter or a week in the refrigerator.
  • Muffins freeze perfectly and thaw well. Bake the whole batch at once and enjoy as a quick breakfast or snack on the go later. Allow muffins to cool entirely before placing in airtight container for the freezer.

Nutrition

Serving: 1gCalories: 129kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 19mgSodium: 182mgFiber: 1gSugar: 10g
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