April 9, 2014

Refrigerator Buttermilk Bran Muffins

Buttermilk Bran Muffins

Can I just tell you how much I love these Buttermilk Bran Muffins? They are incredibly moist and delightsome and I could eat them every day for breakfast for weeks… and I have. Sad, really, how little it takes to please me. What’s more, these Buttermilk Bran Muffins offer more than just pleasantness on the tongue. Hidden benefits, you see.

These additional benefits include, but are not limited to:

  • You can make up a big batch of batter and refrigerate it for up to 3 weeks, baking just a few muffins at a time. Super time saver.
  • You can completely make them your own. Add whatever you’d like to each muffin to satisfy your daily crave. A few add-in ideas:
    • Fresh berries of any kind
    • Frozen berries of any kind because fresh is not in season and you just couldn’t justify paying six dollars for a postage stamp-sized carton. Geez.
    • Raisins
    • Craisins
    • Chocolate chips
    • Nuts
    • Plain, topped with jam or honey butter

Pretty much anything goes here. Bottom line: Own. That. Muffin.

  • They are healthy-ish. Lots of fiber going on here!

Fun fact: At a local Utah restaurant, people know these muffins as “Mormon Muffins.” I don’t know why. Maybe Mormons brought the recipe across the plains…? Who knows. Regardless, you don’t have to be a Mormon to enjoy them.

Before we start, the original recipe makes a HUGE batch, so I always half it (and I’ve included the halved version below). If you have more than two people in your household and plan on eating these muffins several times a week (which you probably will), then I would double the recipe. Alright, enough of that…let’s get to the muffins already!

Start by pouring a cup of boiling water over a cup of All-Bran cereal… you know, the one that looks like little brown straws? There are two types of bran cereal in this recipe, so we must be specific here, people. Let this mixture sit for a few minutes while you take care of other matters of business.

all-bran pour water

First matter of business: in a large bowl, cream together ½ cup butter-flavored shortening and a cup of sugar.

add sugar cream butter & sugar

Add 2 eggs and 2 cups of buttermilk.

Note: Buttermilk substitute – In a liquid measuring cup, add 2 T. white vinegar, then fill to the 2-cup line with milk. Let this sit for a couple of minutes to allow the vinegar to react with the milk before using it.

eggs buttermilk

Add 2 cups of Bran Flakes cereal to the mixture…

bran flakes

…along with the now-swollen All-Bran cereal. add all-bran

Let this sit for a second while you whisk together 2 ½ cups all-purpose flour, ½ tsp. salt, and 2 ½ tsp. baking soda in a separate bowl.

whisk dry

Add your dry ingredients to the wet ingredients, and mix just until incorporated.

add dry to wet mix together

Pour batter into individual greased muffin tins…

spoon batter

…and add whatever add-ins you’d like, or nothing at all. I had some frozen berries & rhubarb leftover from making pies last fall, so I threw in a couple of those.

add berries berries

Just poke your add-ins down into the batter before baking.

cover with batter stick in oven

And bake at 400°F for about 20 minutes.

Cover the leftover batter and keep refrigerated for up to 3 weeks. In the mornings, just pop a few in the oven and get creative with the add-ins! Enjoy!

Refrigerator Buttermilk Bran Muffins

Refrigerator Buttermilk Bran Muffins
Prep time
Cook time
Total time
Make these delicious Buttermilk Bran Muffins your own way by adding berries, raisins, nuts, or chocolate chips to individual muffins. Keep batter in the refrigerator for up to 3 weeks.
Recipe type: Breakfast
Serves: ~10
  • 1 cup boiling water
  • 1 cup All-Bran cereal
  • ½ cup butter-flavored shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups buttermilk (or 2 T. white vinegar + enough milk to make 2 cups)
  • 2 cups Bran Flakes cereal
  • 2 ½ tsp. baking soda
  • ½ tsp. salt
  • 2 ½ cups all-purpose flour
  • Optional add-ins: berries, raisins, Craisins, chocolate chips, nuts, etc.
  1. In a medium bowl, pour boiling water over All-Bran cereal and let stand.
  2. Meanwhile, cream together shortening and sugar in a large bowl.
  3. Add eggs and buttermilk.
  4. Add both bran cereals and let stand.
  5. Meanwhile, in another medium bowl, whisk together flour, salt, & baking soda.
  6. Add dry ingredients to wet ingredients.
  7. Spoon batter into greased muffin tins and add in berries, chocolate chips, nuts, or other add-ins, if desired. Poke the add-ins down into the batter so they’re covered.
  8. Bake at 400°F for about 20 minutes.
  9. Top with jam or honey butter if desired.
  10. Refrigerate leftover batter for up to 3 weeks.


  1. linda

    i have made these for years and moved last month and lost my recipe. so of course i went on line and here they are. only difference is my recipe used bran buds and the all bran straw type. any bran cereal will work.
    sunflower seeds, crasins, rasins, i have even added chopped dates. anything goes. they also freeze really well and my kids used to love when i made the big muffins. good breakfast on the go.

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Breakfast, Muffins