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A Pail Full of Bran Muffins

A Pail Full of Bran Muffins are a classic recipe straight from Grandma’s recipe box! Keep the batter in the fridge for up to two weeks and bake fresh muffins as you want them.

The batter for these Pail Full of Bran Muffins can be kept in the fridge for up to 2 weeks, so you can bake as big or small batches as you would like! All together, you can get about 36 medium sized muffins from this batter. I hope you enjoy this recipe for the best bran muffin!

Pail Full of Bran Muffins

A Classic Bran Muffin Recipe

I imagine almost every family must have a classic bran muffin recipe tucked into their recipe boxes somewhere! This recipe came from my mom’s recipe box and I can remember eating these muffins when I was a kid! Now I make them for my family. Everyone needs a reliable bran muffin recipe! 

Pail Full of Bran Muffins
Pail Full of Bran Muffins

Bake Delicious Muffins When You Want Them

The best thing about this recipe is that the batter can stay in your fridge for up to 2 weeks (I like to use it up within a week though). This is great because you can bake fresh muffins whenever you want them. You can even have a warm-straight-out-of-the-oven-batch ready for breakfast.  Bake a batch today. Bake one tomorrow. And the next day. SO good. 

Pail Full of Bran Muffins

Pail Full of Bran Muffins Recipe Tips:

  • Bran: You can use wheat bran or All Bran Buds cereal for this recipe.
  • This batter will keep in the fridge for up to 2 weeks. Just keep it in an air tight container and use as needed.
  • Stir the batter before making a new batch. You will notice that the top of the batter may look a little dark, but that’s ok, just stir it up.
  • Sometimes I leave the raisins out of the original batter and just add them right before I bake a new batch. The raisins tend to get a bit bloated the longer they sit in the batter in the fridge.
  • You can get about 36 medium sized muffins from this batter.
  • Use muffin liners in your muffin tin for this recipe (I just removed them for these pictures, but I always use muffin liners).
  • Freezing: Once the muffins are baked, they freeze well. Store them in an airtight container or ziplock bag, and keep them in the freezer for up to 3 months.
  • Additions: Feel free to add chocolate chips (right before baking, don’t let them sit in the batter).

FAQs about this recipe:

No, this recipe is specifically for bran or All Bran Buds bran cereal. If you have bran flakes cereal, use this Pail Full of Bran Muffins recipe instead:

You can keep the batter in the fridge for up to 2 weeks.

Pail Full of Bran Muffins

These muffins are wonderful with butter and a little bit of honey. Or smothered in jam. So so good.

Print

A Pail Full of Bran Muffins

Bran Muffins cooling on a baking rack

A Pail Full of Bran Muffins are a classic recipe straight from Grandma’s recipe box! Keep the batter in the fridge for up to two weeks and bake fresh muffins as you want them.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 36 muffins 1x
  • Category: Muffins
  • Method: Baking

Ingredients

Units Scale
  • 3 cups bran
  • 3 cups buttermilk
  • 1 cup vegetable oil (or canola oil)
  • 3 large eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup raisins
  • 3 cups all purpose flour
  • 3 tsp baking soda
  • 3 tsp baking powder
  • 1 1/2 tsp salt

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Line a muffin pan with paper liners.
  3. In one bowl combine the buttermilk and bran. Let sit for about 10 – 15 minutes, stirring occasionally.
  4. In a separate bowl whisk together the oil, eggs, both sugars and vanilla.
  5. Then stir in the bran mixture and raisins (see notes above about the raisins). Mix well.
  6. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
  7. Combine the wet ingredients with the dry ingredients.
  8. Fill each muffin cup about 2/3 full.
  9. Bake for 25 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.
  10. Let the muffins cool on a wire rack.

Keywords: bran muffins, bran muffins with bran, pail full of bran muffins

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(Recipe from my Mom)

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Have a delicious day!

Note: The original post was published July 2011, but I have since updated it with new images.  Same great recipe, just better pictures!

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8 Comments

  1. I’m with Lindsay – I love your recipes! Man, I wish my mom had made muffins. I’m not even sure what bran is, LOL 🙂 How do you buy it?? But I should probably figure it out & start getting my kids to love it!

  2. Hi Joanna,
    Girl, you could sure bring me a pail full of those muffins anytime. With that buttermilk and all those wonderful flavors this is a great muffin! Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen

  3. 5 stars
    Good morning Calgary! A new fan from Ottawa, I just recently discovered your site. I’ve made the bran muffins three times now (1/3 recipe ) and it sure is a keeper. I’ve shared it with three friends whose families now are smiling. I’ve added cinnamon to mine and also soaked the raisins as per another comment.
    I will be trying more of your recipes for sure. Thanks 😊

  4. Hi Jo-Anna, I’m a bit confused about what kind of bran to use. In the post you had mentioned using bran flakes (I’m assuming you meant Bran Flakes cereal) or bran buds but then in the actual recipe it says bran so I wasn’t sure which to use. I usually use the loose bran you buy at the bulk food store. Thank you! This muffin recipe looks perfect for fresh muffins every morning!