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Bran muffin cut in half with butter on a white plate with more muffins and coffee cup in background
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Bran Muffins

These moist and flavorful Bran Muffins are a great breakfast on-the-go or snack that also freeze beautifully!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: bran muffin, breakfast, muffin
Servings: 2 dozen

Ingredients

  • 3 cups bran cereal divided
  • 1 cup boiling water
  • ½ cup vegetable shortening
  • 1 cup white sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 2 cups buttermilk
  • 1 tsp. vanilla extract
  • 2 ½ cups all purpose flour
  • 2 ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon

Instructions

  • Preheat oven to 400 degrees. Line muffin tin with paper or parchment muffin cups
  • In a bowl pour boiling water over 1 cup of bran cereal. Set aside to cool.
  • In a separate bowl, cream sugars and shortening until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla extract.
  • In another bowl, whisk together flour, baking soda, salt and cinnamon.
  • Alternate adding flour mixture and buttermilk to the egg mixture. Then add cooled bran and 2 more cups of bran cereal.
  • Fill muffin each muffin tin ¾ full (batter will be very thick!)
  • Bake muffins for 18-20 minutes until muffins bounce back when pressed. Remove from oven and cool on a wire rack. Store muffins in an airtight container.

Notes

  • The Bran Muffin batter will keep in the fridge for up to a month!
  • To freeze baked bran muffins:
    • Place bran muffins on a parchment lined baking sheet, making sure they aren't touching
    • Place baking sheet in the freezer for a couple hours until completely frozen
    • Move muffins to a freezer bag or container to store in the freezer.
    • Muffins will keep for 2-3 months in the freezer