The Best Old Fashioned Bakery Style Bran Muffins

updated 3/2026

If you’re searching for the best classic bran muffins, you’ve found a great recipe that’s been in our family for years. These soft, moist bran muffins are made with basic ingredients you probably already have in your pantry, yet they bake up tender, flavorful, and packed with extra fiber every time. They’re perfect for a healthy breakfast, an afternoon snack, or meal prep for the week ahead. Whether you grew up loving old-fashioned bran muffins or you’re simply looking for a wholesome muffin recipe that actually tastes delicious, this tried-and-true favorite delivers every time. Enjoy one as a warm muffin fresh from the oven, freeze a batch for later, or better yet, invite a friend over for coffee and share a basket around your table. People still do that, right? I certainly hope so.

Why I love Bran Muffins

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 that 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.

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. Make-ahead convenience. You can keep the batter in the refrigerator for up to a week so you can bake fresh muffins whenever the craving hits. They also freeze well. Anyone who tries these muffins gets completely addicted to them. You must trust me on this one! You are going to love these muffins. 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 to give them their muffin for an after school snack!

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

Gather these ingredients

This 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 32 cup mixing bowl. I use my largest tupperware bowl.

Ingredient Tips

Buttermilk: Whole-fat buttermilk gives these muffins their tender texture, but if you don’t have any on hand, make your own by adding vinegar to whole milk. One tablespoon of white vinegar is needed per cup of whole fat milk. After a few minutes it thickens beautifully and works just like store-bought buttermilk.

Bran Cereal: This recipe uses All-Bran cereal, but you can also make delicious muffins using bran buds. I would not substitute bran flakes in this recipe. Each gives a slightly different texture while still producing moist, flavorful muffins.

Shortening: This recipe uses vegetable shortening for its classic bakery texture, many readers have asked if they can substitute vegetable oil or melted butter, I have not tried substituting these ingredients. So I cannot say if you would get good results.

How to make the best bakery style bran muffins

You will make the batter and then refrigerate it for at least 12 hours or up to 72 hours. No need to preheat oven yet.

Measure four cups or one quart of buttermilk into a medium sized bowl. Whisk together the eggs and buttermilk to create the wet mixture. Set aside.

In a separate bowl whisk together the flour mixture by combining the flour, baking soda, and salt. Set this aside.

Measure 1 cup vegetable shortening into large bowl.  Boil water. Pour 2 cups of boiling water over shortening, whisk until shortening is melted.

Once shortening has melted in the hot water, add a whole box of All-Bran Cereal to the water and shortening. Using spatula to fold cereal into shortening water mixture until combined.

Sprinkle salt over the bran. Mix salt into bran mixture.

Mix sugar into bran. You can use a hand mixer or if you have a larger capacity stand mixer use that with the paddle attachment. I’m using my muscle and a large spatula to get the job done.

Alternating; add wet ingredients and dry ingredients to bran mixture. Batter will be very thick.

Mix thoroughly. Alternating back and forth until all of the buttermilk and flour have been added to the bran.

Cover large mixing bowl with a lid or cover tightly with plastic wrap and place in refrigerator for a minimum of 12 hours and max of 72 before baking.

Ready to bake bran muffins

Preheat oven to 350 degrees F.

Remove bran muffin batter from refrigerator. Line large muffin tins with large muffin papers.

Using a large cookie cookie scoop or a measuring cup fill lined muffin tins 3/4 full. I use a 1/4 cup cookie scoop plus another half a scoop, a scant 1/2 cup also works perfectly.

Bake in a 350 degree oven for 25-30 minutes.

After 25 minutes, poke muffin toothpick if it comes out clean they are done. Muffins will also crack along the top and shouldn’t look wet at all. If muffin feels firm when lightly pressing into the top, this is also a good sign they are done.

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: My Dear, you might want to hold off on the monster bran muffins if you have to sit through long meetings.

Frequently asked questions

• Can I make bran muffins ahead of time? Yes! Bran muffins are perfect for meal prep. Bake a batch and store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully for longer storage.
• What kind of bran should I use for bran muffins? I have only ever used All-Bran cereal. This is a old recipe that a friend gave me decades ago, it is perfect I wouldn’t change a thing. You could use whole wheat flour if you want more fiber and health benefits -just be sure to follow the specific measurements in the recipe.
• How do I keep bran muffins moist? The key to soft, moist bran muffins is not overbaking them and using ingredients like buttermilk, oil or vegetable shortening. Storing them properly in an airtight container also helps keep them from drying out.
• Are bran muffins healthy? Bran muffins are an excellent source of whole grain goodness and extra fiber, making them a satisfying healthy breakfast or snack.
• Can I freeze bran muffins? Absolutely! In fact I always freeze them. I like to freeze them individually so they are easy to pull out of the freezer and go! Let the muffins cool completely, then store them in a freezer-safe bag or container for up to 3 months. Simply thaw at room temperature or warm them in the microwave before serving.
• What would you pair bran muffins with if you were serving at a luncheon? Great question: my favorite this to serve with bran muffins is this chicken salad, or a green salad with fruit like this one. You can also serve them simply with a fruit salad and a cheese platter.

Do you have any recipes that make so much they force you to share what you’ve made with others?

Variations

• Add raisins.
• Add chopped walnuts or slivered almonds.
• Turn them into blueberry buttermilk bran muffins by folding in 1 cup fresh blueberries.
• Brush the tops with melted butter after baking for an extra-rich finish.

There’s something special about a recipe that’s meant to be shared, and these bran muffins are just that—simple, nourishing, and perfect for bringing people together. If you make this recipe, I’d love for you to save it for later and Pin it to your favorite breakfast or baking board so you always have it on hand. Don’t forget to leave a 5-star rating in the recipe card—it helps others find and love this recipe too! And I’d really love to hear from you: who will you share these muffins with? Leave a comment below and tell me how you enjoyed them! From my table to yours with love, Sheila