For added flavor, consider adding 1 cup of raisins, chopped nuts, or dried cranberries to the batter. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and filling it with milk to the 4-cup line. Let it stand for 5 minutes before using. To ensure even baking, rotate the muffin tin halfway through the baking time. Muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. They can also be frozen for longer storage; wrap them individually in plastic wrap and store them in a freezer bag.
Bran Muffins II
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME25 hrs
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SERVING48 People
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VIEWS264
Wake up to the comforting aroma of freshly baked bran muffins with this make-ahead recipe. The batter rests in the refrigerator, allowing you to enjoy warm, wholesome muffins whenever the craving strikes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol16 mg
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Fiber1 g
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Protein3 g
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Saturated Fat1 g
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Sodium273 mg
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Sugar14 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 400 degrees F (200 degrees C). (Prep time: 5 minutes)
02 Step
Recipe View In a large mixing bowl, sift the flour to ensure a light and airy texture. Add the bran flakes cereal, sugar, baking soda, and salt. Stir well to combine all the dry ingredients. (Prep time: 10 minutes)
03 Step
Recipe View In a separate bowl, whisk together the beaten eggs, cooled shortening, and buttermilk. (Prep time: 5 minutes)
04 Step
Recipe View Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine. (Prep time: 5 minutes)
05 Step
Recipe View Cover the bowl tightly with plastic wrap or a lid and store the batter in the refrigerator for at least 24 hours before baking. The batter can be stored for up to 6 weeks. Do not stir the batter during storage. (Refrigeration: 24 hours minimum)
06 Step
Recipe View When ready to bake, scoop the batter into lined or lightly greased muffin cups, filling each cup about 2/3 full. (Prep time: 10 minutes)
07 Step
Recipe View Bake in the preheated oven for 15 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. (Bake time: 15-20 minutes)
08 Step
Recipe View Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (Cool time: 10 minutes)
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Halle Schowalter
May 20, 2025I substituted whole wheat flour for half of the all-purpose flour and it worked great! A little denser, but very hearty.
Glen Hudson
Aug 14, 2024These muffins are so easy to make, and the batter keeps well in the fridge. Great for busy mornings!
Quinn Rolfson
Nov 27, 2023The texture is perfect—moist and tender. This is my new go-to bran muffin recipe.
Dudley Labadie
Nov 11, 2023I love how convenient it is to have the batter ready in the fridge. Fresh muffins any time!
Margarita Fisher
Aug 5, 2023I added some chopped walnuts and dried cranberries, and they turned out amazing!