Bran Muffin Recipe – an easy make-ahead recipe for bran muffins you can keep in the fridge and bake fresh whenever you want. Super easy and delicious warm with a little butter.
While sailing the Panama Canal aboard the Coral Princess with Princess Cruises, I discovered a surprisingly irresistible bran muffin at the ship’s buffet. They were baked fresh every day and quickly became my go-to breakfast on port mornings—dense, moist, and not overly sweet. I never expected to rave about a bran muffin, but these changed my mind.
Many mornings our shore excursions started early, so grabbing a quick muffin before heading out to snorkel in Aruba was perfect. On that trip we snorkeled near the Antilla shipwreck, enjoyed rum punch on the catamaran, and soaked in the view on the ride back. Back home, I wanted a way to reproduce those fresh-muffin mornings easily—so this make-ahead batter method is ideal.
This bran muffin recipe is designed for convenience. You can prepare the batter and store it in the refrigerator for up to two weeks. When you want muffins, simply scoop and bake a few at a time for fresh muffins any morning. They stay moist and bake up with great texture—excellent served warm with butter.
Bran Muffin Recipe
Ingredients
- 1 cup boiling water
- 1 cup All Bran cereal
- 3/4 cup canola oil
- 2 whole eggs
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 1/4 cups buttermilk
- 1/2 cup brown sugar
- 2 1/2 cups All Bran cereal (additional to fold in)
- Optional: flax meal to sprinkle on top
Instructions
- Pour boiling water over 1 cup All Bran cereal in a small bowl. Let it sit until cool. Once cooled, mix in the oil and eggs until well blended.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, combine the buttermilk and brown sugar. Slowly add this mixture to the dry ingredients until just combined. Fold in the 2 1/2 cups of All Bran cereal, then add the softened cereal mixture from step 1. Stir until everything is combined.
- Cover the batter and refrigerate. You can store it overnight or up to 2 weeks.
- When ready to bake, preheat the oven to 375°F (190°C). Prepare a muffin tin with non-stick spray or liners.
- Fill muffin cups about two-thirds full. If desired, sprinkle flax meal on top of each muffin before baking.
- Bake 18–20 minutes, or until a tester comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Recipe adapted from King Arthur Flour.
Nutrition
Serving: 1 of 24 • Calories: 188 kcal • Carbohydrates: 28 g • Protein: 3 g • Fat: 8 g • Fiber: 2 g • Sugar: 14 g
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Author: Erin Sellin
Course: Breakfast Recipes • Cuisine: American • Servings: 24 • Prep Time: 15 minutes • Cook Time: 20 minutes • Total Time: 35 minutes • Calories: 188
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**This post is sponsored by Princess Cruises. All thoughts and opinions are 100% my own.