This bran muffin recipe came from my mom, who got it from her mom. It’s been made countless times with very few adjustments. It’s reliable, fast, and delicious.
These muffins come together quickly, start-to-finish in about 30 minutes. And that’s not an exaggeration. One weekday morning my 11-year-old daughter came to me while I was still half asleep. I tried to “negotiate” a little more rest by promising muffins when I got up. But I suddenly realized I was out of bran flakes and had to go to the store. I made the muffins, start-to-finish in less time than the round trip to the store.
Classic Family Bran Muffins (Fast and Pantry-Friendly)
Ingredients
Dry ingredients:
Wet ingredients:
Instructions
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Preheat the oven to 390°F.
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Prepare a standard muffin tin by lining it with muffin liners or lightly greasing it.
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Mix all dry ingredients in a large bowl.
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Whisk wet ingredients together in a separate bowl.
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Stir the wet ingredients into the dry ingredients until fully combined.
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Fill the prepared muffin cups until almost full
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Bake for 17 to 20 minutes, until golden.
Note
Quick tips:
These muffins mix best by hand, no mixer required.
They freeze well and thaw quickly, making them a good option for busy mornings.
Do not substitute other types of bran cereal, such as All-Bran.
I began using avocado oil in these muffins a short time ago. I wanted a healthier oil and was concerned olive oil would impact the taste. I haven’t noticed any change in the taste, using avocado oil. They're just as delicious!
The batter will keep for up to 30 days in the refrigerator. Often I’ll just make as many muffins as I need. They are most delicious right out of the oven!
Grocery List (By Department)
Pantry
⦁ Bran flakes
⦁ Unbleached all-purpose flour
⦁ Sugar
⦁ Baking soda
⦁ Salt
Dairy
⦁ Buttermilk
⦁ Eggs
Oils
⦁ Avocado oil (or canola or vegetable oil)
Note
This recipe shows that good things in the kitchen don’t have to be complex or take a lot of time. These muffins are steady, familiar, and practical. You’ll make them because they work, again and again. It’s easy to see why this recipe has lasted through generations, and why it still earns its place on a busy morning.
