A Pail Full of Bran Muffins

Bran Muffins cooling on a baking rack

5 from 3 reviews

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.


  • 3 cups bran
  • 3 cups buttermilk
  • 1 cup oil
  • 3 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 cup raisins
  • 3 cups flour
  • 3 tsp baking soda
  • 3 tsp baking powder
  • 1 1/2 tsp salt


  1. Preheat your oven to 350 degrees.
  2. Line a muffin tin with paper muffin 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 bran mix with the flour mix.
  8. Fill muffin cups about 2/3 full.
  9. Bake for 25 minutes.


This batter 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.

Keywords: bran muffins