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Best bran muffins EVER. Seriously.

2010 November 11
by Emily Hill

Those who know me well know I don’t get up early and make my family breakfast . . . even on Sundays . . . even when church isn’t until 1pm. I make an exception Christmas morning, but cinnamon rolls are always worth an early-morning roll call. My kids have no choice prefer to eat cold cereal, Eggo waffles and oatmeal. (Who am I kidding? They never fix oatmeal.)

On the rare occasion I don my dusty supermom cape, I like whipping up a batch of what I consider THE BEST bran muffins ever. This recipe makes a good 4 dozen muffins, maybe even close to 5. I usually bake 2 dozen to start and then refrigerate the batter until we need more. That’s what’s so great about this muffin recipe—it keeps in the refrigerator for up to a week or two. My husband loves grabbing a couple muffins—no, not those muffins, though he does try to grab them too—on his way out the door for work. They are packed full of fiber and good stuff and oh-so-handy. Literally.

bran muffin

It’s not often I find a bran muffin recipe the kids love, so I pretty much carved this one into my back splash. I bet you could even bake the whole batch and freeze half. A little turn in the microwave and you’re good to go!

Below is the original recipe. I made a few tweaks (see notes below the recipe) to bump up the healthy factor a bit. Enjoy! (We’ve been enjoying these since 3:47pm yesterday afternoon.)

Printable recipe for make-head bran muffins below.

Make-Ahead Bran Muffins
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
My family adores these bran muffins and asks me to make them all the time. They batter can be made ahead and refrigerated for up to a week so you can make a dozen at a time. Enjoy!
Ingredients
  • 2 cups boiling water
  • 1 T + 2 tsp baking soda
  • 1 cup Crisco shortening*
  • 2 cups sugar**
  • 4 eggs
  • 1 qt. buttermilk
  • 5 cups flour***
  • 1 tsp salt
  • 4 cups 100% bran buds
  • 2 cups bran flakes
  • 1 cup chopped walnuts (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Add baking soda to hot water and let cool.
  3. In an extra large bowl (and I mean extra large—this recipe fills my Kitchen Aid mixing bowl to the brim), whip shortening and sugar until light and fluffy.
  4. Add the eggs slowly. Mix well.
  5. Add the buttermilk, flour and salt; mix well.
  6. Add the soda/water mixture very slowly.
  7. Fold the two bran cereals into the mixture and then the chopped nuts.
  8. Put a lid on the bowl and place in the fridge for an hour or two before baking. (This softens the bran buds and makes the batter fluffier.)
  9. Spray the inside of a muffin tin with non-stick spray or line with cupcake liners. Spoon a generous amount of mixture into the muffin cups, filling them to the top.
  10. Bake for 18 minutes or until they are slightly golden brown on top. Let cool for 5 minutes and then serve. Makes 4 dozen.
Notes
* I use either 1 cup butter or ½ cup butter and ½ cup margarine. ** Sometimes I substitute ½ cup organic sugar and ½ cup Splenda. *** I use 3 cups white flour plus 2 cups whole wheat flour and 1 T dough enhancer. (You could probably even do 3 cups whole wheat to 2 cups white and these would still taste great!)

 

P.S. I am posting about The Lower Lights tomorrow. I can’t wait to share their fab music (Nathan and I are huge fans) and GIVEAWAY with you!

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23 Responses Post a comment
  1. November 11, 2010

    I actually do like bran muffins. Have you ever had the bran muffins at Mimi’s? I’m sure they can’t be considered all that healthy. They are sweet and delicious!
    Kristina P.´s deep thought ~ Its a European Shoulder BagMy Profile

    [Reply]

    Emily Reply:

    Pretty much any muffin from Mimi’s is delish. And I’m sure they’re totally sugar- and fat-free and calorie-free to boot. Mimi’s wouldn’t make anything unhealthy, would they? Like the French Quarter burger I like to order…

    [Reply]

  2. November 11, 2010

    Best and Bran in the same sentence… mmmmmmm

    And I always thought you and Kristina looked very “regular” ;-P
    Steph´s deep thought ~ Giving Back This Holiday SeasonMy Profile

    [Reply]

    Emily Reply:

    Leave it to you to elicit a chuckle from me when talking about bran!

    [Reply]

  3. November 11, 2010

    YUMMY!!! And your pic is fabulous!!! xoxo
    Quinn´s deep thought ~ Living Fully PresentMy Profile

    [Reply]

    Emily Reply:

    Well, I learned from the best! ;)

    [Reply]

  4. November 12, 2010

    Those do look yummy!

    [Reply]

    Emily Reply:

    You should try them. They really are so good! And family friendly.

    [Reply]

  5. November 23, 2010

    This is perfect with cream cheese frostings and with some chocolate syrup on top. Wow! That is totally a heavenly taste. LOL. Thanks for sharing this very easy recipe of yours.

    [Reply]

    Emily Reply:

    Chocolate syrup? Yum!

    [Reply]

  6. December 8, 2010

    I love the color of your muffin unlike mine that looks over baked. I think I can add some cream cheese frosting inside the cup cake.Thanks for sharing this recipe of yours.

    [Reply]

    Emily Reply:

    I think these would be delicious with a little cream cheese frosting! Great idea!

    [Reply]

  7. Carolyn permalink
    February 9, 2011

    Hi Emily…

    Was looking for a good bran muffin recipe and found yours. It sounds wonderful and I want to try it. Can you tell me what temperature to set the oven? (I read the article twice and didn’t see it, but maybe it’s just me and it is there – if so, my apologies :-) Many thanks!!!

    Carolyn

    [Reply]

    Emily Reply:

    Thank you for the question–you are totally right! I’ve updated the post so now it’s not a guessing game as to the oven temp. Bake them at 350 degrees. You will love them!

    [Reply]

  8. Belinda permalink
    March 22, 2011

    This is a LOT! What kind of industrial mixer do you use to mix it up?

    [Reply]

    Emily Reply:

    Believe it or not, it fits in my Kitchen Aid mixer but just barely! You could easily halve the recipe and still make a couple dozen muffins.

    [Reply]

  9. Linda permalink
    October 9, 2011

    The bran muffins (if you make 60) are about 5 points for those doing Weight Watchers. More if you just have to put a little (non-fat) cream cheese on them. I’ve made these for years and we all love them.

    [Reply]

  10. November 14, 2011

    I’m a sucker for a good bran muffin!!
    Becky at Vintage Mixer´s deep thought ~ Pumpkin Chocolate PieMy Profile

    [Reply]

    Emily Reply:

    They are so good! I actually used 3 cups whole wheat flour and 2 cups white with 1 T dough enhancer this last time and they still tasted delicious!
    Emily´s deep thought ~ Mad Libs Monday: “Father Goose Rhymes” by Sarah (aka Tech4Moms)My Profile

    [Reply]

  11. July 22, 2012

    Do they taste like Mimi’s Cafe? Those are my fave.
    Lindsey Redfern from therhouse.com´s deep thought ~ How adoption has blessed your life | KamiMy Profile

    [Reply]

    Emily Hill Reply:

    Mim’s Cafe has the best muffins, that’s for sure! It’s been forever since I had one, so I’m no help there. I do know my entire family loves them and they are so yummy!
    Emily Hill´s deep thought ~ No mother should expect her child to dieMy Profile

    [Reply]

  12. July 23, 2012

    Such a great recommendation. I have some buttermilk that needs using up. Have you ever made it with Fiber One and Oats?
    Barbara @ Barbara Bakes´s deep thought ~ Chocolate Chocolate Chip Zucchini BreadMy Profile

    [Reply]

    Emily Hill Reply:

    I haven’t but that sounds delicious! I think you should try it and post the recipe. :)
    Emily Hill´s deep thought ~ No mother should expect her child to dieMy Profile

    [Reply]

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