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Double Bran Muffins (aka Mormon Muffins)

2016 April 6
by Emily Hill

Post may include affiliate links to help support my Diet Coke habit.
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These double bran muffins may not be the healthiest but they’re definitely the best. The secret? A batter that can be refrigerated up to a week!

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Double Bran Muffins -- also known as Mormon muffins...maybe because they feed such a huge crowd. Besides feeding a bazillion people, these double bran muffins are awesome because you can make the batter ahead of time and refrigerate up to a week! Truly a family favorite!

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I really don’t know why these double bran muffins are also known as Mormon muffins. Maybe it’s because the recipe makes a bazillion servings, which is enough to feed your average-size Mormon family or a good number of Relief Society sisters during the annual Mother’s Day brunch.

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Double Bran Muffins -- also known as Mormon muffins...maybe because they feed such a huge crowd. Besides feeding a bazillion people, these double bran muffins are awesome because you can make the batter ahead of time and refrigerate up to a week! Truly a family favorite!

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Whatever the reason, the recipe is scaled to feed an army. No army? No problem. The muffin batter can be kept in the refrigerator for up to a week so you can make freshly baked muffins seven days straight!

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Double Bran Muffins -- also known as Mormon muffins...maybe because they feed such a huge crowd. Besides feeding a bazillion people, these double bran muffins are awesome because you can make the batter ahead of time and refrigerate up to a week! Truly a family favorite!

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Sure, these double bran muffins are quite possible the best tasting bran muffins I’ve ever baked—they’re flavorful and moist with the perfect texture. But what I love best is being able to make the muffin batter ahead of time so I can bake bran muffins at will.

This is the same genius behind making an extra large batch of cookie dough.

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Double Bran Muffins -- also known as Mormon muffins...maybe because they feed such a huge crowd. Besides feeding a bazillion people, these double bran muffins are awesome because you can make the batter ahead of time and refrigerate up to a week! Truly a family favorite!

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My favorite way to fill muffin cups, especially if I’m baking six dozen, is with a large cookie dough scoop. For these muffins, I used closer to a heaping scoop of batter rather than an even scoop like I’d use with my peach cobbler cupcakes. Those cookie dough scoops are one of the most-used gadgets in my kitchen. For reals.

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Double Bran Muffins -- also known as Mormon muffins...maybe because they feed such a huge crowd. Besides feeding a bazillion people, these double bran muffins are awesome because you can make the batter ahead of time and refrigerate up to a week! Truly a family favorite!

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If you want to make these double bran muffins a bit healthier, try substitute wheat flour for a good half of the all-purpose flour and/or Splenda for half of the granulated sugar. I bet you could even substitute coconut oil for some of the butter. I haven’t tried that substitution yet but it sounds divine!

Printable recipe for double bran muffins (aka Mormon muffins) below. Enjoy!
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Double Bran Muffins (aka Mormon Muffins)
 
Prep time
Cook time
Total time
 
These double bran muffins may not be the healthiest but they're definitely the best. The secret? A batter that can be refrigerated up to a week! Makes anywhere from 4 to 6 dozen depending on size.
Author:
Recipe type: Bread
Cuisine: Muffins
Serves: 24
Ingredients
  • 2 cups boiling water
  • 1 T + 2 tsp baking soda
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 qt. buttermilk
  • 5 cups flour
  • 1 tsp salt
  • 4 cups 100% bran buds
  • 2 cups bran flakes
Instructions
  1. Preheat oven to 350 degrees. Spray the inside of a muffin tin with non-stick spray or line with cupcake liners.
  2. Add baking soda to hot water and let cool.
  3. In an extra large bowl (and I mean extra large), whip butter and sugar until light and fluffy. Add eggs slowly. Mix well.
  4. Add buttermilk, flour and salt; mix well. Add soda/water mixture very slowly. Fold the two bran cereals into the mixture.
  5. 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.)
  6. Spoon a generous amount of mixture into the muffin cups, filling them about ¾ full.
  7. Bake for 18 minutes or until slightly golden on top. Let cool for 5 minutes and then serve. Keep unused batter in an airtight container in the fridge for up to one week.

 
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If you’re looking for more of yummy recipes, check out my best of Is This Really My Life Pinterest board.

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