All Bran Muffins with Buttermilk

Three All Bran Muffins on a brown plate against a brown wooden background.

All Bran Muffins with Buttermilk

These All Bran Muffins are the absolute best breakfast muffins you'll ever have! Filled with all bran cereal and whole wheat flour, these muffins are hearty but so light and fluffy!

Course bread, Breakfast

Cuisine American

Prep Time 10

Rest Time 6 35

Total Time 6 45

Servings servings

Calories 167kcal

Author Whitney Wright

Equipment

cupcake pan

Ingredients

2 cups All Bran cereal must be All Bran, not the flakes or berries
1 cup boiling water
1 1/2 cups brown sugar packed, can be light or dark brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 1/2 cups whole wheat flour

Instructions

Place the All Bran in a large bowl. Pour the boiling water overtop and stir to combine. Let sit for 20-30 minutes to cool and absorb the liquid.
In a medium bowl add the brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or a fork and stir until everything is combined. Set aside.
Place the buttermilk in a large liquid measuring cup. Add the baking soda to the buttermilk and with a fork, mix until it becomes foamy and begins to rise. Pour the buttermilk into the large bowl containing the bran mixture. Add the sugar, oil, and egg mixture and stir until mostly combined. Add the salt and whole wheat flour and mix until combined and no flour pockets remain.
Cover the bowl and place in the fridge overnight. This step is important because this resting time allows the flavor to deepen, the bran to soften and produces a muffin with a tender crumb and better rise.
When ready to bake, remove the muffin batter from the fridge and Preheat oven to 400°F.
Spray a muffin tin with nonstick cooking spray. Using a 3 T sized cookie scoop, portion the muffin batter into each muffin cavity (batter will fill about halfway). Bake for 15 minutes (see note 1) or until a toothpick comes out clean or with a few moist crumbs. Remove from the oven and let sit in the muffin tin for 3-5 minutes then turn out muffins onto a wire cooling rack.

Notes

Dark muffin tins will bake faster! Keep this in mind! If yours is dark, check the muffins around 13 minutes bake time.

Store the buttermilk all bran muffins at room temperature for 3-4 days or in the fridge for 5-6 days.

Yields: 24 muffins

Nutrition