Bran Muffins II

Bran Muffins II


"A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed."
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1 d 1 h servings 155 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
  3. Add eggs, shortening and buttermilk; mix well.
  4. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
  5. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.


  1. 82 Ratings

Most helpful positive review

I've baked a lot of bran muffins in my day. This by far takes the cake. I was skeptical at first about the Bran Flakes and buttermilk, but the end product was deleted any and all doubts. W...

Most helpful critical review

I did not like these at all, but my son did. I followed the recipe to a t, using store brand bran flakes. They taste to me like a plain, buttermilk flavored muffin with bran flakes mixed in. ...

Most helpful
Most positive
Least positive

I've baked a lot of bran muffins in my day. This by far takes the cake. I was skeptical at first about the Bran Flakes and buttermilk, but the end product was deleted any and all doubts. W...

Delicious! I have a fresh baked muffin every morning! I love that! I used All Bran cereal buds instead of flakes, substituted whole wheat flour for half of the all-purpose and added a couple ...

Oh my goodness! Who knew bran muffins could taste so GOOD and moist?! I was hesitant to make such a big batch but based on the other reviews I took the plunge. I'm now whipping up the second ...

I was a bit suspicious about this recipe and its reviews. My very first attempt at making muffins. They were fantastic. I bought Kellogs All Bran buds by mistake and used those instead, used 1...

Bran muffins can often come out dry but this was very good and even moist enough to enjoy! After they were cooked I let them cool in the pan for a few minutes, popped them out, drizzled about a...

I made this recipe and brought muffins to my co-workers without even trying them. They were very easy to make. Definitely a keeper recipe. These muffins are moist,tender and not too sweet.

its quick to put it together but then you have to wait until the next day to use the batter. imy family and i loved the ability to have fresh hot muffins in the morning when it usually the crazi...

Very easy and very delicious! I experimented with raisins, with honey and just plain and found all to be good. I also used wheat bran instead of flakes (much easier).

I was pleasantly surprised with this recipe. My kids loved these muffins, even my picky pre-teens. I did top with brown sugar per another sugggestion. Thanks for the great recipe.

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