These Six-Week Bran Cereal Muffins require such little effort with the most fantastic results. Bake up the batter all at once or store it in the refrigerator for up to six weeks, making as few or many muffins as you like! Great for on-the-go mornings!
Must be sad to be a bran muffin. Always being passed up for their prettier, more popular blueberry muffin cousin. Always a bridesmaid, never the bride.
But I am telling you, these Six Week Bran Cereal Muffins give any other muffin some serious competition, because they have so much going for them in ease, longevity, texture, and taste. And fairly low calorie!
Humble in appearance, but boy do they deliver. Soft and tender, slightly sweet and packed with bran flakes and whole grains, they are definitely not the dry, flavorless bran muffins you’ve imagined in your head. They are on my family’s extremely short list of favorite muffins!
I’ve been making this muffin recipe for years, originally given to me from one of my neighbors back in Minnesota. Esther (or Ethie, as her close friends called her) made the best food!
Named Six-Week Bran Cereal Muffins because the batter can be stored in the refrigerator for up to six weeks. Allowing you to make as few or as many as you want at a time.
How does the bran muffin batter not go bad?
I’m not a scientist and I don’t know for certain, but I think it has something to do with the buttermilk, which has the good kind of bacteria and live cultures added to ferment the milk sugars. To be honest, I’ve never kept the batter more than two weeks – we love these muffins so much that I make them way faster than the six-week mark. But Ethie (see above) used to make a double and sometimes triple batch of batter, storing it for the full six weeks and they were always delicious and nobody ever got sick.
Can I just bake all the muffin batter and freeze them instead?
Absolutely! You can bake up a few muffins at a time or all of them. I often times will bake up the entire batch and store them, so they’re conveniently at the ready for busy mornings.
Baked muffins will last on the counter in a sealed container for 2-3 days, and up to 7 days if kept in the refrigerator, although will start to dry out.
To freeze, let them cool completely, wrap tightly with plastic wrap, then transfer to a large resealable freezer-safe plastic bag for up to 2 months. To reheat, place in the microwave for a minute.
Do I have to let the batter chill for several hours before using it?
The original recipe given to me called for adding the bran flakes to the batter whole, and then placing in the refrigerator for at least 6-8 hours before being able to bake up some muffins. I’m assuming this was to let the cereal soften. I never do this. Instead, I pulse the cereal in my food processor until they’re like breadcrumbs; this way I can store the batter for several weeks OR use it right away.
Can I add fruit to the muffin batter?
Yep! As you can see from the first picture, I will more times than not cook up 12 at a time, leaving some plain, and then add in fruit to a some, and mini chocolate chips to a few others. Just tuck in 5-6 blueberries (fresh or frozen), or ½ tablespoon of mini chocolate chips, to the batter of each muffin.
Can Raisin Bran cereal be used instead of plain bran flakes?
Yep! I prefer just bran flakes, but if you can’t find them, or you want the additional sugar coated raisins as part of your mix-ins, go for it!
Can I convert these to mini muffins?
Yep! You’ll need mini muffin liners. Reduce baking time from 15-17 minutes down to 10-12.
These Six-Week Bran Cereal Muffins require such little effort with the most fantastic results. Great for on-the-go mornings, packed into a lunchbox, or after school snack!
other muffin recipes you will love
Six-Week Bran Cereal Muffins
- 5 1/3 cups bran flakes
- 4 cups all-purpose flour
- 1 cup wheat germ
- 2 1/4 cups granulated sugar
- 5 teaspoons baking soda
- pinch kosher salt
- 4 cups low-fat buttermilk
- 1 cup vegetable oil
- 4 large eggs
- Place bran flakes in the bowl of a food processor; pulse several times until you reach the consistency of breadcrumbs. Transfer to an extra large bowl.
- Add the flour, wheat germ, sugar, baking soda, and salt to the bowl. Whisk until combined.
- In a separate bowl, whisk together the buttermilk, oil, and eggs until combined and smooth.
- Pour the wet ingredients into the dry ingredients and stir just until evenly moist. (Do not over-mix.)
- Transfer the muffin mix to a 1 gallon (or larger) capacity container with a tight fitting lid. Label the container with the date the batter was mixed and store in the refrigerator for up to 6 weeks. (Or you can use the batter immediately, making as few or as many muffins as you’d like!)
- When ready to bake, give the batter a gentle stir before scooping. Preheat oven to 400 degrees F.
- Line muffin tins with paper sleeves and fill the wells 2/3 full.
- Bake for approximately 15-17 minutes or until a tester inserted in the center comes out clean.
- Remove from the oven and allow muffins to rest in the tins for at least 5 minutes before eating and enjoy!