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For nearly fifteen years I’ve been making these Six-Week Bran Muffins. They’re not a typical heavy bran muffin — lighter in color and texture, gently sweet, and very easy to prepare. The standout feature: you can store the batter in the refrigerator for up to six weeks and bake just what you need whenever you want.
These muffins are more convenient than almost any other homemade muffins. There’s no cutting in fat or complicated prep early in the morning — just whisk the wet ingredients, whisk the dry ingredients, combine, and refrigerate. With less than 10 minutes of hands-on time you’ll have batter on hand that will keep for weeks.
This technique likely originated as a cereal-box recipe and for good reason: it’s dependable, simple, and flexible. Keep the batter chilled and bake as many or as few muffins as you need, fresh each time.
You can bake them plain straight from the refrigerator, or fold in extras before baking — frozen or fresh blueberries, raspberries, dried fruit, or chocolate chips all work beautifully. They make a quick, satisfying breakfast or an easy afternoon snack.
Would you like more muffin ideas?
Try variations like Hawaiian Muffins, 100% Whole Grain Apple Cinnamon Muffins, Blackberry Walnut Bran Muffins, Spicy Bacon Cheddar Zucchini Breakfast Muffins, Lemon Blueberry Muffins, Morning Glory Muffins, Chocolate Banana Oatmeal Blender Muffins, or Bacon Mesquite Chiles-and-Cherries Chocolate Muffins.
Tools to make Six-Week Bran Muffins
- Large mixing and storage container (1 gallon or larger) with a tight-fitting lid
- Whisk
- Sturdy spatula
- Dough whisk or spoon for mixing
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Six Week Bran Cereal Muffins
Rebecca Lindamood
Pin Recipe
Ingredients
- 5 1/3 cups all-natural bran flakes
- 4 cups all-purpose flour
- 1 cup wheat germ
- 2 1/4 cups raw sugar
- 5 teaspoons baking soda
- pinch salt
- 4 cups buttermilk
- 1 cup neutral oil
- 4 large eggs, beaten
- Optional: fresh or frozen blueberries or dried fruit
- Optional: chocolate chips
Instructions
To prepare the muffin mix:
- In a large bowl, whisk together all dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet into the dry and stir just until evenly moist. Scrape the mixture into a large container (about 1 gallon capacity or larger) with a tight-fitting lid. Refrigerate for at least 8 hours before using. Label with the date — batter will keep for up to 6 weeks.
To bake plain bran muffins:
- Preheat oven to 400°F. Line muffin tins with paper liners or spray the cups. Fill wells 2/3 full.
- Bake 15–20 minutes for standard muffins, or 10–12 minutes for mini muffins. Muffins are done when a toothpick or skewer inserted in the center comes out clean.
- Let muffins rest in the tins 5 minutes, then transfer to a cooling rack.
To bake bran muffins with fruit or chocolate:
- Preheat oven to 400°F and prepare your muffin tins.
- Scoop the desired amount of batter into a bowl and gently fold in fruit or chocolate chips.
- Fill wells 2/3 full and bake 15–20 minutes for standard muffins, or 10–12 minutes for minis. A skewer may show some fruit juice but should not have sticky batter.
- Let rest 5 minutes in the tins, then transfer to a rack to cool.
Nutrition
Nutritional information is an estimate. Calculate based on the exact ingredients you use.
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This post was originally published January 25, 2011.