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    The Cozy Plum » Recipes » Donuts & Muffins

    Classic All Bran Muffins with Buttermilk

    Published: Apr 20, 2023 by Callan Wenner · This post may contain affiliate links · 2 Comments

    57 shares
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    Jump to Recipe
    All-bran muffins on a plate. One is broken open.

    These old-fashioned, hearty homemade bran muffins are moist, flavorful, and are made with both Bran Flakes and All-Bran for an ultra-high fiber breakfast option. The bran mixture is made in one bowl and is considered an overnight batter, as it should be refrigerated for at least 12 hours, but a full 24 hours or more is recommended.

    The best part? This is a 6-week bran muffin recipe, meaning the batter can last for up to 6 weeks in the fridge. That way, you can bake off just one (or a few) at a time and have moist bran muffins whenever the craving hits.

    All-bran muffins on a plate. One is broken open.

    This is the perfect muffin for breakfast, snack, or when that late night craving hits. If you love muffins as much as we do, try your hand at some other muffin recipes:

    • Banana Nut Muffins
    • Bakery Style Pistachio Muffins
    • Butter Rum Muffins
    • Cinnamon Apple Crumble Muffins with Oats
    • Pumpkin Sour Cream Muffins
    • Easy Jumbo Blueberry Muffins (Bakery Style)
    • Double Chocolate Banana Muffins
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • How to Make This Recipe
    • "Cow Patty" Version
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Easy Breakfast Recipes You'll Love
    • 📖Recipe
    • Come Bake With Us!

    Why You'll Love This Recipe

    Make ahead - this delicious bran muffin mix has to be made ahead of time and allowed to rest overnight (but longer is better). Letting the batter sit allows it to thicken, hydrate, and get super fluffy to make for the most textured muffins.

    Moist and flavorful - these are anything like the dry muffins you may have had in your childhood. Thanks to the sugar, buttermilk, and vegetable oil, these bran muffins remain incredibly moist for days!

    Variations - these all bran muffins are super versatile, and have a number of mix-ins or flavor additions that can be made. In my opinion, though, you just can't beat a classic bran muffin with a bit of salted butter. Interested in mixing it up? Check the variations and substitutions section of the blog post for a few ideas.

    Ingredients

    Ingredients for all-bran muffins.
    • All-purpose flour. Standard flour is used in this recipe, but whole wheat flour can also be used for even more fiber.
    • All-Bran. These are found in the cereal aisle and are in stick form. If you have trouble finding this, you can also look for Bran Buds.
    • Bran Flakes. Called just that, these are the flakes you know in Raisin Bran cereal, but without the sugared raisins.
    • Neutral oil. Vegetable or canola oil work best.
    • Buttermilk. Full-fat or low-fat buttermilk can be used. Before mixing it into the batter, be sure it's at room temperature for the best results.
    • Baking soda. This does all the work during the refrigeration and rest time. This cannot be substituted with baking powder.
    • Eggs. Large, room-temperature eggs should be used.

    See recipe card for full ingredients list and quantities.

    Substitutions and Variations

    • Use Bran Buds if you can't find All-Bran cereal.
    • Use whole wheat flour in place of all-purpose flour for even more fiber.
    • Add ¾ cup of raisins, chocolate chips, or blueberries as mix-ins.
    • Add ¾ cup of craisins and ¼ cup orange zest for a cranberry orange bran muffin version.
    • Make the bran muffins in a mini muffin tin (cook for 10-12 minutes) or in a jumbo muffin tin (17-25 minutes).
    • Mix in a bit of your favorite warm spices, such as cinnamon, nutmeg, or pumpkin or apple pie spice.
    • Top the muffins with coarse sugar, rolled oats, or leave them plain.

    How to Make This Recipe

    Bran flakes in a measuring cup with water.

    One: Add boiling hot water to bran flakes and allow them to soften.

    Eggs, sugar and oil in a bowl with a whisk.

    Two: In a large mixing bowl, whisk together the sugar, eggs, and oil.

    Wet ingredients in a bowl with a whisk.

    Three: Add the buttermilk and whisk it in carefully.

    Wet ingredients in a bowl with a whisk.

    Four: Add the softened bran flakes and water and mix carefully again.

    Thickened batter in a bowl with a whisk.

    Five: Fold in the whisked dry ingredients until fully combined and moistened (there may still be a few lumps).

    A spatula folds All-Bran into the batter.

    Six: Fold in the All-Bran cereal until evenly distributed through the batter. Cover tightly and refrigerate overnight (minimum), but 24-48 hours is best.

    Finished batter in a bowl with scoops removed.

    Seven: Scoop the batter using a spoon or large cookie/ice cream scoop. Note how thick it is.

    Pre-baked bran muffins in a muffin tin with various toppings.

    Eight: Fill the muffin cups to the top of the well, then bake as is, or add coarse sugar or rolled oats.

    Hot tip! DO NOT stir the batter at any point, especially if you're not using the entire batter at one time. Agitating the batter causes it to lose its fluffiness.

    "Cow Patty" Version

    Our favorite way to enjoy bran muffin batter is in "Cow Patty" form, which is like a muffin top! Simply add ½ cup of batter to a greased cookie sheet (6 patties fit on a large cookie sheet) and bake at 375℉ for 10-15 minutes.

    Cow patty batter dollops on a pan.
    Finished cow patties on a pan with a spatula.

    This creates a slightly crispy bottom and edges, with ultra-fluffy insides, almost like a pancake!

    Butter the underside of the cow patty (with salted butter, of course) so the butter can soak in best. Then, enjoy with your hands or with a fork!

    Cow Pattie with butter spread on it and a knife beside it.

    Expert Tips

    • Don't over-mix the bran muffin batter during the dry ingredients incorporation process.
    • Allow for at least 12 hours of refrigeration time for the batter to work its magic. However, 24-48 hours is best. I love to go the full 48 hours.
    • After the refrigeration time, do not stir the batter at any point. Simply scoop and plop.

    Recipe FAQs

    Is a bran muffin high in fiber?

    Yes, bran muffins are especially high in fiber. This particular recipe uses both Bran Flakes and All-Bran cereal, so it doubles up on the fiber dosage.

    Can I make these into jumbo bran muffins or mini bran muffins?

    Yes! Simply reduce the bake time to 11-12 minutes for mini muffins, and increase the bake time to 17-25 minutes for jumbo muffins. Once there is no wet batter in the center of the muffins, they're ready to come out of the oven.

    Are all bran muffins healthy?

    Every recipe is different. In general, bran cereals host a high amount of fiber, which aids in digestion. However, many baked goods contain quite a bit of sugar to create an especially moist muffin. It's best to check the recipe's nutrition label to determine if the recipe is right for you.

    Storage

    Store the bran muffin batter tightly covered in the fridge for up to six weeks. Do not stir the batter at any point.

    Store baked all bran muffins at room temperature, covered, for one week. Alternatively, freeze the baked all bran muffins in an airtight container or zip-top bag for up to two months. Remove from the bag to thaw completely.

    Broken open muffin with melted butter spread inside.

    More Easy Breakfast Recipes You'll Love

    • Sliced cherry danish on a cutting board.
      Cream Cheese Cherry Danish with Puff Pastry
    • Chocolate granola in a cup with a spoon in it.
      Dark Chocolate Granola
    • Various fruit and cheese danishes on a table with coffee nearby.
      Fruit and Cream Cheese Puff Pastry Danish
    • Strawberry almond bostock pastry on a plate.
      Strawberry Almond Bostock Pastry with Croissant

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    Unwrapped bran muffin with a bite removed.

    All Bran Muffins

    Callan Wenner
    These old-fashioned, hearty homemade bran muffins are moist, flavorful, and are made with both Bran Flakes and All-Bran for an ultra-high fiber breakfast option. The bran mixture is made in one bowl and is considered an overnight batter, as it should be refrigerated for at least 12 hours, but a full 24 hours or more is recommended.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Rest time 1 day d
    Total Time 1 day d 30 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 15
    Calories 255 kcal

    Equipment

    • Large mixing bowl
    • Muffin tin
    • Cupcake liners optional
    U.S. Cups vs MetricUse the metric toggle to convert the measurements

    Ingredients
     
     

    • 1 cup boiling water
    • 1 cup Bran Flakes
    • 2 eggs
    • 1 cup granulated sugar
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 2 cups buttermilk
    • 2.5 cups all-purpose flour
    • 2 ½ teaspoons baking soda
    • ½ teaspoon kosher salt
    • 2 cups All-Bran cereal (sticks)
    Prevent your screen from going dark

    Instructions
     

    • Add the bran flakes to a bowl and pour the boiling water over top. Set aside to soften for 5 minutes.
      1 cup Bran Flakes, 1 cup boiling water
    • In a large bowl, whisk together the eggs, sugar, oil, vanilla, and buttermilk. Add the bran mixture, whisking constantly.
      2 eggs, 1 cup granulated sugar, ½ cup vegetable oil, 2 teaspoons vanilla extract, 2 cups buttermilk
    • In another bowl, whisk together the flour, baking soda and salt and set aside.
      2.5 cups all-purpose flour, 2 ½ teaspoons baking soda, ½ teaspoon kosher salt
    • Add the dry ingredients to the wet ingredients and mix until combined. Then, fold in the All-Bran.
      2 cups All-Bran cereal
    • Cover or transfer the mixture to a sealed container and refrigerate the mixture for at least 8 hours. 24 hours to two days is best.
    • Prepare two muffin tins with cupcake liners (or grease the wells) and fill completely with batter.
    • Bake in the center of a pre-heated 400°F oven for 13-17 minutes until the tops are no longer wet.

    Notes

    The mixture will keep, refrigerated, for 6 weeks. Do not stir after the initial creation of the batter.
    If the baking soda is clumpy, sift it into the flour and salt, then whisk.
    The batter may look lumpy and not all flour bits will mix in completely. This is normal.
    A TCP favorite way to eat these:
    Make in “Cow Patty” form (muffin tops) by dropping ½ cup spoonful of bran muffin batter onto a greased cookie sheet. Bake in the center of a pre-heated 375°F oven for 10-15 minutes until the tops are no longer wet. 6 patties fit on a large sheet pan.
    Serve the patties bottom side up, slathered with salted butter.

    Nutrition

    Calories: 255kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 25mgSodium: 340mgPotassium: 176mgFiber: 4gSugar: 17gVitamin A: 299IUVitamin C: 2mgCalcium: 78mgIron: 3mg
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      Comments

      1. Joy Britt

        July 22, 2023 at 7:01 pm

        My GMA has this exact recipe. Yet first off she poured the hot water onto the baking soda, before cooling mixture and adding to batter. Baking soda is somewhat bitter, so the hot H2O tones down the flavor. Thought I'd share that bit of time tested info. with you.

        Reply
        • Callan Wenner

          July 24, 2023 at 9:35 pm

          Hi Joy, this is a great tip! The water is still very hot when adding the softened bran flakes to the batter, and it still holds all of the liquid, so I'll bet this helps with that process (although a bit different than your steps)!

          Reply

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      About Callan

      I'm Callan, and welcome to The Cozy Plum! A photographer and recipe developer of all things sweet, savory, and delicious, I help cooks and bakers of any level gain the confidence to create restaurant-quality recipes in their own kitchen!

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