Mormon Muffins

Mormon Muffins


"This is how we make bran muffins in Utah. Make this the night before and all you will need to do is scoop and bake. I added spices to the original recipe."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


8 h 40 m servings 114 cals
Serving size has been adjusted!
Original recipe yields 60 servings


  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 198 mg
  • 8%

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Combine boiling water and baking soda together in a large bowl. Let cool slightly.
  2. Stir flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger, and nutmeg into water-baking soda mixture until just combined. Cover bowl with plastic wrap and refrigerate muffin batter for at least 8 hours or overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Grease 60 muffin cups or line with paper muffin liners.
  4. Pour batter into prepared muffin cups 1/2 full.
  5. Bake muffins in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.


  • Cook's Notes:
  • You can switch out the spices, I added what our family likes. You can add fresh berries, or chopped apples are yummy as well. This makes a large batch that allows you to bake a small batch for 3 to 4 days.
  • You can split this recipe no problem.


Read all reviews 5
Most helpful
Most positive
Least positive

These muffins are delicious Have been making them since the late 70's. I was given the recipe by a doctor in the state of Washington so don't agree with the title Mormon Muffins. None the less t...

Have been making a similar recipe without the flakes since the 70's also. At that time we were told you could refrigerate the recipe for up to six weeks. Think the acidic buttermilk keeps it f...

Not quite sweet enough


I love this recipe! I double the spices, add vanilla and have added blueberries, blackberries, carrots, zucchini, pineapple tidbits, huckleberries, strawberries. A wonderful, healthy base recip...

Other stories that may interest you