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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!
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 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

  1. Preheat oven to 400 degrees. Line muffin tin with paper or parchment muffin cups
  2. In a bowl pour boiling water over 1 cup of bran cereal. Set aside to cool.
  3. 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.
  4. In another bowl, whisk together flour, baking soda, salt and cinnamon.
  5. Alternate adding flour mixture and buttermilk to the egg mixture. Then add cooled bran and 2 more cups of bran cereal.
  6. Fill muffin each muffin tin 3/4 full (batter will be very thick!)
  7. 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
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