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Bran Muffins

This is my family’s favorite muffin recipe. I have made these hundreds of time over the years. This makes a big batch so you can have them 2 or 3 times. This recipe has buttermilk in it, unlike other recipes that have milk. The buttermilk gives it a great flavor. Serve them warm with honey and butter. Breakfast doesn’t get any better.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Bread, Breakfast
Servings 3 - 4 dozen muffins

Ingredients
  

  • 2 cups sugar
  • 1 cup unsalted butter room temperature
  • 1 tsp salt
  • 4 eggs
  • 5 tsp baking soda
  • 1 quart buttermilk
  • 5 cups flour
  • 3 cups All Bran

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • In a large bowl, cream together butter, sugar and salt until creamy.
  • Add eggs one at a time, beating after each addition.
  • In a seperate bowl, mix buttermilk and baking soda. This rises in volume so you need a large bowl, or like an 8 cup measuring cup.
  • Alternate adding flour and buttermilk into the butter and egg mixture, beating after each addition.
  • When all combined, stir in All Bran. Pour in greased muffin pan and bake for 20 minutes.
  • Store any leftover muffin mix in container with lid in refrigerator. When you reuse, do not stir again.