Recently I made bran muffins, shared in a story, and ‘promised’ a blog with all the details of one of my favorite foods: Nana’s Famous Bran Muffins!Â
Well here you go!
These amazing muffins were originally ‘Grandma Massie’s (famous) Bran Muffins’. Lots of memories of eating them in her home: warm from the oven and slathered with butter. Those memories followed and didn’t disappoint in Nana’s home also! My Mom would make the batter, leave it in the fridge (for up to 2 weeks even) and we could make a fresh one whenever we wanted!
I love them just as they are, but my grandma, mom, and Rachel also love them with dates. They would buy the bag of cut up dates (found with other dried fruit in the grocery store) and add after the batter is in the muffin tins. If I ever need a snack whether every day, postpartum, or any other time… this is my go to. One batch barely lasts 30 minutes in our house so I always double.Â
Super quick and easy to make, these muffins just need a specific bran cereal (at least in our opinion) and buttermilk in addition to normal baking supplies. I prefer buttermilk from the store but you can make your own by adding 1-2 tablespoons of lemon juice to the milk and letting it sit 5 minutes to turn into buttermilk. Some of you have said you do the same with vinegar.Â
Now go right ahead, print this recipe and make Nana’s famous Bran Muffins right now. Just make sure that right out of the oven you eat 1 or 2 loaded with butter. That’s the best!
xo, Sarah
Nana’s Famous Bran Muffins
Ingredients
- 3 cups All-Bran
- 1/2 cup Butter
- 2 Eggs
- 1 1/2 cups Sugar
- 2 1/2 cups Flour
- 2 tsp Baking Soda
- 2 cups Buttermilk to make at home: add 2T lemon juice then fill to the 2 cup mark with milk. Let sit for 5 minutes then use.
Instructions
- Preheat oven to 350 degrees.
- Grease muffins tins.
- Boil 1 cup water.
- Add boiled water to All-Bran to soak.
- Add butter and allow to melt into mixture.
- Beat eggs and sugar into bran mixture.
- Blend in alternately flour and soda with the buttermilk into the bran mixture.
- This batter can be stored in the fridge at this point for up to 2 weeks.
- Add batter to muffin tins filling 3/4 full.
- If desired, sprinkle in chopped dates and push down with your fingers.
- Bake for 20 minutes or until muffin is baked through.
- Enjoy!
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Shelby Seaton
I am so excited to try these! With sports season in full swing I love having good muffins as a go to for breakfast and snacks.
Sarah
Shelby SeatonOh yes, this would be perfect! Let me know what you think when you make them!
Peggy. Clean r
Thanks😋
Been looking for good Brian Muffin recipe. I feel like my old memories of Janet’s great cooking. I love your whole family. You Are
So giving and sharing
Sarah
Peggy. Clean rI love that you are seeing this Mrs. Clear! Thank you for saying that!
Gabby
Okay these are absolutely delicious! I made them in a mini muffin tin for 10 mins in the oven and they turned out so good. Gonna be a staple!
Sarah
GabbyI love hearing this- thank you so much for sharing this!
Stacy Stats
Had a hard time finding All Bran but subbed the Fiber One version and they turned out great! Guessing big difference would be the All Bran absorbs the boiling water better; the Fiber One does but noted a bit more texture. Delicious either way! Even my kiddos love them; thank you for sharing!
Sarah
Stacy StatsHi Stacy- that’s great to hear that! Thanks for sharing!
Kelly
I’d never had a bran muffin before but thought it would be a healthy option for my kids. So glad we tried them!! They’re delicious!
Sarah
KellyHi Kelly! I’m so glad you like them! Thanks for sharing that!