Buttermilk Bran Muffins

Close-up of a moist bran muffin on white plate, others in background.

5 from 11 votes

These hearty bran muffins use wheat bran (not bran cereal) for nutty flavor and extra fiber. The batter keeps in the fridge for a few days so you can bake fresh muffins in the morning, though refrigerated batter won’t rise quite as high. If you prefer, bake the whole batch and freeze extras, then just reheat in the microwave before serving.

Prep Time20

Cook Time30

Total Time50

Course: Breads

Cuisine: American

Keyword: bran muffins, buttermilk bran muffins, refrigerator bran muffins

Servings: servings

Author: Pat Nyswonger

Ingredients

1 ¼ cups wheat bran flakes 65 grams
¾ cups water boiling
2 large eggs
½ cup unsulphured molasses or honey; 170 grams
1 cup buttermilk 236 grams
¼ cup coconut oil melted (50 grams)
1 ¼ cups all-purpose flour 150 grams
½ cup whole wheat flour 60 grams
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Optional Add-Ins

½ cup raisins
⅓ cup pecans toasted and chopped nuts
⅓ cup toasted coconut

Instructions

Preheat the oven to 375°F
Line a 6 cup Texas-size muffin tin OR a 12 cup standard muffin tin with paper liners or spray the muffin tin with non-stick spray.
In a large bowl, use a fork to mix the bran and boiling water until all the bran is damp. The mixture will look like damp sand. Reserve until needed.
In a mixing bowl, beat the eggs, molasses (or honey), buttermilk, and coconut oil. Stir in the reserved bran flake mixture.
In another bowl add the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Whisk together until well sifted then fold into the wet bran mixture. Fold in the optional add-ins if using.
Fill each muffin liner ¾ full and bake in the middle of the oven. Standard size muffins will need to bake for 17 to 20 minutes and Texas-sized muffins need to bake for 28 to 32 minutes or until a toothpick comes out clean when testing.

Notes

Use wheat bran, not cereal: Wheat bran is the outer layer of the wheat kernel and is not the same as bran cereal. Using cereal will change the texture and flavor.

Adjust sweetness: For sweeter muffins, add up to ⅓ cup granulated or brown sugar. Do not increase the honey or molasses, as it will throw off the moisture balance.

Optional add-ins: Raisins, nuts, or coconut are optional and not included in the nutrition info. Adding all of them will yield about 3–4 extra muffins.

Lower fat option: You can swap some or all of the coconut oil for applesauce. The muffins will turn out drier and a bit crumbly.

Batter storage: The batter can be refrigerated for up to 4 days. Freshly mixed batter will rise higher when baked.

Recipe history: This old-fashioned recipe came from a friend in 1970. The original recipe said the batter could keep in the fridge for 3 weeks, but since it contains dairy and raw eggs, we recommend no more than 4 days.

Nutrition