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Bran Muffins

This large batch of bran muffins is the the perfect recipe to make and share. These muffins are perfect for breakfast, slightly sweet, tender, and filling. They also freeze well. Anyone who tries these muffins gets completely addicted to them.

Maybe you’re thinking, really? Bran Muffins.  Why would I want to make Bran Muffins let alone make enough to share?  Or quite possibly you are like me and you love yourself a good Bran Bomb. Why is Bran associated with old people and digestive systems?  I think Bran has gotten a bad rap, and I am here to redeem it from it’s gray haired toilet bowl reputation!  Not there is is anything wrong with either of those things. I myself have gray hair, and I also own a couple toilet bowls, so there you have it! Let the potty talk begin.

Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starchprotein,vitamins and dietary minerals. (wikipedia)

It’s so good for you! You must trust me on this one!  You are going to love these monstrously moist muffins.  I promise, you will either want to share them or hoard them!

My kiddos love these muffins.  My littlest will eat a whole one for breakfast. However, she does have to ask for an extra bathroom pass mind you.  So if your child has a teacher who is stingy with the potty passes, you might want to wait and let your child have their muffin for an after school snack!

  • All-Bran Cereal
  • crisco
  • water
  • sugar
  • eggs
  • all purpose flour
  • baking soda
  • salt
  • buttermilk

This Bran Muffin recipes makes 24 large muffins or 48 regular size muffins.  You will need a whole box of All-Bran cereal, 4 Eggs, 1 quart Buttermilk, and a very large bowl!

If you have a stand mixer and rarely use your hand mixer, sorry unless you have a restaurant size stand mixer you are going to want to get out your hand mixer or you could do this by hand with a whisk some muscle!  My KitchenAid Hand Mixer is going on 18 years!  She’s seen better days, but hey the ol’ gal is still mixing up the big batches.

Measure 1 cup of Crisco Shortening into large bowl.  Boil water, measure 2 cups of boiling Water, pour over shortening in bowl, whisk until shortening is melted.

Once shortening has melted, pour 1  box of All Bran Cereal into bowl.  Using spatula fold cereal into shortening water mixture until combined.

Whisk 4 Eggs in a small mixing bowl.  Set aside.

Measure 2 cups Sugar, and add to bran mixture along with beaten eggs.

Mix until incorporated.

Normally I would add the salt in with the flour, but the recipe says to add it now.  So sprinkle 3 teaspoons of Salt into bran mixture, mix for 1 minute.

Measure 5 cups Flour and 5 teaspoons Baking Soda into a separate bowl whisk to combine.

Alternate mixing in 1 quart Buttermilk (4 cups) and dry ingredients into bran mixture.

Go Dawgs!  Oh sorry I got carried away with school pride.  Are you like me and you steal your kids sports shirts?   Continue to alternate adding the dry and wet ingredients into bran mixture until it’s all combined.  Give the bowl a good scrap and blend for 2-3 minutes on medium speed.

If the batter seems a little thick and dry like mine did, give it an additional splash of buttermilk.

Note: I prefer to put a lid on the bowl and store my batter for a day or two in the refrigerator and then bake. (The recipe states you can keep the batter in the refrigerator up to 6 weeks.)  I dont’ know why,  but I think the muffins turn out moister if you let the batter set awhile.  If you prefer not to wait then Preheat oven to 350 degrees and start baking!

When you’re ready to bake line large muffin tins or grease thoroughly with nonstick cooking spray.

Fill tins 3/4 full with batter, and bake in a 350 degree oven for 25-30 minutes.

Bran Muffins are perfectly sweet and tender. You are definitely going to want to share these babies!  I usually try to cut one in half and  save the other half for the next day,  I am never able to wait ten minutes let alone a whole day!

These muffins pair wonderfully with Chicken Salad for a Baby Shower Brunch, or a Bible Study luncheon.

Once baked and cooled,  these muffins freeze well!  My husband likes to grab them out of the freezer and take them to work with him.  Which might not be the best idea if he happens to have a lot of meetings. Pro-tip: you might want to hold off on the monster bran muffins if you have to sit through long meetings, Dear.

Bran Muffins

Bran Muffins are sweet and tender and the perfect muffin for sharing, freezing for lunches, or have for breakfast or mid afternoon snack.
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Servings 24 large muffins


  • 1 cup Crisco Shortening
  • 2 cups boiling Water
  • 1 box All-Bran Cereal
  • 3 teaspoons Salt
  • 2 cups Sugar
  • 4 Eggs beaten
  • 5 cups Flour
  • 5 teaspoons Baking Soda
  • 1 quart Buttermilk 4 cups


  • Pour boiling water over crisco stir to make sure crisco melts completely before next step.
  • Add bran cereal to crisco water mixture, and stir. Make sure all the bran cereal has been mixed well into the wet ingredients.
  • Beat eggs, add eggs and sugar to bran mixture.
  • Sprinkle salt over batter and mix for 1-2 minutes.
  • Combine flour and baking soda in small bowl.
  • Alternate adding wet and dry ingredients to bran mixture. Alternate buttermilk and flour mixture to bran until completely incorporated. Store in an airtight container in refrigerator 24 hours before baking. Or up to two weeks. When ready to bake line muffin tins with muffin cups, or spray generously with non-stick cooking spray fill 3/4 full with batter.

before baking preheat oven to 350 degrees

  • Bake at 350 degrees for 25-30 minutes.


Buttermilk ~ If you do not have buttermilk or cannot find it add 1 teaspoon of white vinegar per cup of whole milk stir and allow to sit for ten minutes before using.ย 
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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  1. So re-reading my comment I noticed all my typos…sorry! Yes, we had a snow-day too :). My boys were waiting for pancakes, so I was in a bit of a hurry…oops ๐Ÿ™‚

    The reason why I came back to this post it that I forgot to comment how absolutely delicious these muffins look!! I also make a “haystack” by using a bag of melted chocolate chips and a “sleeve” of Fiber One cereal. As the chocolate starts to cool I grind sea salt over each “glob” for a nice finish. If you made 26 “cookies” they end up being 2 Weight Watchers Points Plus (in case you wondered). The are a yummy, chocolatey, guilt-free snack.

    Thanks for all your wonderful posts. Even if they cause you a bit of stress trying to make everything sound just as you intend. They are greatly appreciated!!. You make me laugh many times a week, most of the time, many times a post. THANK YOU!!

  2. Hi there, I’m here from Kim’s blog! Loved your post!

    And I’m loving these bran muffins! Muffins are my kind of “baking” … love how they are freezer friendly too. Have a great weekend!

  3. Hi Sheila! Popping over from Kim’s blog & am glad I did! Your bran muffins look great & I’m excited to check out more of your recipes ๐Ÿ™‚

  4. Sheila~
    LOVE the post you did on “Behind the Blog.” I’m such a behind-the-times kind of person. I mean, I still don’t have a facebook page, nor do I plan on to. I never even knew there were sites like this, that talk about bloggers & who they are. must be a whole phenomenon I’m missing out on ๐Ÿ™‚ I follow your blog, knowing more about you & what drives you is fun ๐Ÿ™‚

    I did NOT know you were selected to do a magazine article?!?! Tell us more!!! I’d like to buy this sucker after it’s published!! ๐Ÿ™‚

    Great seeing you the other weekend!! There is never enough time to catch up with you in person ๐Ÿ™‚

    1. Erika, Snow day? I know I kind of looked for you in the stands, but it was a mad house in there! xoxo have a great day with your boys…all three of them ; ), Sheila

  5. Sheila, I’m so glad you did Behind the Blog! Thanks a bunch Friend. So fun to do that post with you.

    I cannot wait to make these muffins. I’m buttermilk obsessed right now… adding it to my pancake batter and any other batter. Love how it makes baked goods taste.

    And I love that you suggest serving these as a side at brunch or lunch. I think they’d be great with chicken chili too. I once served pumpkin muffins with the chili and loved it. A touch sweet with it was awesome.