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Home » Breakfast Brunch

Bran Muffin Recipe

11/09/2019 Updated: 04/19/2022 By Karrie 6 Comments

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A quick and easy overnight Bran Muffin Recipe that makes super moist whole grain muffins. The batter can be stored in the refrigerator for up to 4 weeks, so you can have fresh baked homemade muffins every day, even on busy mornings!

Bran muffins in a basket lined with a white and blue cloth

Bran Muffin Recipe

There is no secret to making this bran muffin recipe. All you have to do is stir it all together and then store it in the refrigerator to bake up later.

The overnight batter makes perfect muffins every time!

What is bran?

Bran is the hard outer layers of cereal grains, such as wheat, oats, rice, rye, corn, barley, and millet.

It's a whole grain with a slightly sweet, slightly nutty flavor.

It's uber rich in dietary fiber, which helps with digestion and healthy gut bacteria.

Bran is also loaded with nutritional benefits, like protein, iron, fiber, carbohydrates, fatty acids, and high doses of B-vitamins.

Muffin cut in half on a round plate

For the best tasting muffins: use all natural, non-GMO, organic cereals

When choosing cereals for this recipe, go for the the ones with the most natural ingredients and as less sugar as possible.

Using all natural cereals make for the best tasting muffin mix because the less artificial ingredients, the better.

Step by step photos combining dry ingredients for cereal muffin batter

My favorite cereals to use in this recipe are Nature's Path Organic SmartBran and Cascadian Farms Organic Multi Grain Squares Cereal.

Both are natural, non-GMO, organic, and contain less sugar than the commercial brands.

Plus, they taste damn good and make a scrumptious bran muffin!

Step by step photos combining dry and wet ingredients to make batter for bran muffin recipe

How to make muffins at home

Overnight batters make muffin making at home so ridiculous easy! The longer the batter sits in the refrigerator, the better it is.

The cereals will soften and the flavors will develop deeper resulting in a highly flavorful mixture.

I've kept the batter safely in the refrigerator for 4 weeks, although this type of muffin batter can be stored for up to 6 weeks.

Uncooked and cooked bran muffin recipe side by side in baking pans

Why is it important to alternate wet and dry ingredients

The order of mixing is crucial in making quick breads, like muffins. In this recipe, I alternate the flour mixture and milk mixture when making the batter.

This mixing process is an idea way to achieve a tender crumb, in a similar fashion to The Muffin Method.

Folding the dry ingredients into the wet ones make it easier to produce a quick bread dough without the fear of over-mixing.

The more you mix a batter, the more gluten develops, and that will result in a tough and dense muffin.

Tough and dense muffins are never a good thing.

Soft, fluffy, and moist ones are what you want and what you'll make with this bran muffin recipe.

Rows of muffins on a cooling rack

An overnight muffin recipe for an excellent make ahead breakfast idea

This simple muffin mix is perfect for busy mornings and makes life so easy when you want to bake homemade muffins for breakfast.

I always keep a huge batch of this bran muffin mix in the refrigerator, so I'm ready to bake muffins at any time.

This prepared baking mix is a welcome relief for me to be able to easily make fresh homemade muffins on a busy morning or during the holidays, like Thanksgiving or Christmas morning.

Satisfying the hungry family quickly on a school or holiday morning is a win-win in any household!

Bran muffins cooling on a rack

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A basket of fresh baked bran muffin recipe piled high

Did you try this recipe? Please leave a comment and a rating below to let me know! I LOVE to hear from you!

Bran muffins in a basket lined with a white cloth

Bran Muffin Recipe

A quick and easy overnight Bran Muffin Recipe that makes super moist whole grain muffins! The batter can be stored in the refrigerator for up to 4 weeks, so you can have fresh baked homemade muffins every day for breakfast, even on busy mornings!
5 from 3 votes
Print Pin Rate
Course: Bread, Breakfast, brunch, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 8 hours
Total Time: 8 hours 40 minutes
Servings: 18 muffins
Calories: 244kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 3 cups dry cereal (Use combination of shredded multigrain or wheat, oatmeal, and/or Raisin Bran. I use a mixture of all-natural cereals of bran and shredded multigrain squares.)
  • ½ cup boiling water
  • 1 ¾ cups brown sugar , packed
  • ½ cup vegetable oil
  • 2 whole eggs , beaten
  • 2 cups buttermilk
  • 1 ½ teaspoons baking soda
  • 1 ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ¼ cup wheat germ , toasted
  • ½ teaspoon sea salt

Instructions

Make The Cereal Mixture:

  • In a large bowl, add 3 cups of cereals and pour ½ cup of boiling water over top. Let the water moisten the cereals for a few minutes.
  • Add to the bowl of cereals, 1 ¾ cups brown sugar, ½ cup vegetable oil, and the 2 beaten eggs. Stir together until fully combined. Set aside.

Make The Milk Mixture:

  • In a small bowl, add 2 cups buttermilk and whisk in 2 ½ teaspoons baking soda. Set aside.

Make The Flour Mixture:

  • In a medium bowl, mix together 1 ¾ cups all-purpose flour, ¾ cup whole wheat flour, ¼ cup toasted wheat germ, and ½ teaspoon salt. Set aside.

Make The Muffin Mixture:

  • Alternate folding into the cereal mixture, a ⅓ of a cup of the flour mixture and then a ⅓ of a cup of the milk mixture, ending with the milk mixture.
  • Put the muffin mixture in a tightly covered container and refrigerate overnight (batter will keep for up to 4 weeks).

Bake The Muffins:

  • Preheat oven to 375F/190C. Stir the muffin mix and scoop into a lightly greased muffin pan until right at the top of each muffin pan well.
  • Bake for 25 minutes, or until a toothpick in the center of a muffin comes out clean. Serve immediately or cool and freeze for up to 3 months.

Recipe Notes & Tips:

  • Muffin batter can be stored in the refrigerator for up to 4 weeks.  Bake fresh muffins as needed!
  • Cooked muffins can be frozen by wrapping in freezer proof paper or bag and storing for up to 3 months.
  • Reheating muffin tip:  cut the muffin in half and fry in a pan with melted butter.
Nutrition Facts
Bran Muffin Recipe
Amount Per Serving (1 muffin)
Calories 244 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g30%
Cholesterol 3mg1%
Sodium 217mg9%
Potassium 215mg6%
Carbohydrates 44g15%
Fiber 4g16%
Sugar 24g27%
Protein 5g10%
Vitamin A 225IU5%
Vitamin C 2mg2%
Calcium 93mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tag me today!Mention @tastyeverafter or tag #tastyeverafter

More Breakfast and Brunch

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  • Healthy Ham and Broccoli Egg Bake Recipe

 ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own.  Please do not use any images or republish this recipe without prior permission.  If you want to reference this recipe, link directly back to this post.  Thank you.

Reader Interactions

Comments

  1. Rahul

    September 13, 2020 at 2:29 pm

    These Bran Muffins looks amazing and light Karrie! Perfect for breakfast on-the-go. Will have to try these.

    Reply
    • Karrie

      September 14, 2020 at 9:37 pm

      Thanks Rahul and please let me know how you like them!

      Reply
  2. Nehal Preet

    January 23, 2020 at 3:17 am

    5 stars
    Wow wow wowwwww.... I am a huge fan of muffins or you can say I am a Muffin girl. I am gonna try this recipe asap at home for my cousin's birthday party. Thanks a lot for sharing this beautiful recipe with all of us. Much love and Regards.

    Reply
    • Karrie

      January 23, 2020 at 8:55 am

      Thank you Nehal and happy birthday to your cousin! Hope you all love the muffins!

      Reply
  3. Sandi Wakefield

    December 31, 2019 at 12:10 pm

    5 stars
    These muffins are excellent! They were moist and very tasty! They weren't "typical" bran muffins because they were moist and delicious! Solicited raves from all family members. Looks like I will be baking these at least once a week or more often. They are absolutely addictive! and the fact that they are healthy makes them a good choice for breakfast - or any other time of the day!

    Reply
    • Karrie

      December 31, 2019 at 3:11 pm

      Thanks so much Sandi and very happy everyone likes them!

      Reply

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