Bran muffins in a basket lined with a white cloth

Bran Muffin Recipe

Overnight Bran Muffin Recipe makes wholesome, moist quick breads and the batter keeps for 4 weeks in the refrigerator. Have fresh baked homemade muffins every day for breakfast, even on busy mornings!
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


  • 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.)
  • 1/2 cup boiling water
  • 1 3/4 cups brown sugar , packed
  • 1/2 cup vegetable oil
  • 2 whole eggs , beaten
  • 2 cups buttermilk
  • 1 1/2 teaspoons baking soda
  • 1 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup wheat germ , toasted
  • 1/2 teaspoon sea salt


Make The Cereal Mixture:

  • In a large bowl, add 3 cups of cereals and pour 1/2 cup of boiling water over top. Let the water moisten the cereals for a few minutes.
  • Add to the bowl of cereals, 1 3/4 cups brown sugar, 1/2 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 1/2 teaspoons baking soda. Set aside.

Make The Flour Mixture:

  • In a medium bowl, mix together 1 3/4 cups all-purpose flour, 3/4 cup whole wheat flour, 1/4 cup toasted wheat germ, and 1/2 teaspoon salt. Set aside.

Make The Muffin Mixture:

  • Alternate folding into the cereal mixture, a 1/3 of a cup of the flour mixture and then a 1/3 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.



  • 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.


Serving: 1muffin | Calories: 244kcal | Carbohydrates: 44g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 217mg | Potassium: 215mg | Fiber: 4g | Sugar: 24g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 3mg