Overnight Bran Muffins

    1 day 35 min

    Make this bran muffin recipe one day, then it's ready to use the next - and for six weeks to come! You can store the batter in the fridge for up to six weeks, and then bake the muffins as and when you need them!

    83 people made this

    Serves: 48 

    • 625g plain flour
    • 125g bran flakes cereal
    • 600g caster sugar
    • 5 teaspoons bicarbonate of soda
    • 2 teaspoons salt
    • 4 eggs, beaten
    • 225g melted margarine, cooled
    • 1L buttermilk

    Prep:15min  ›  Cook:20min  ›  Extra time:1day resting  ›  Ready in:1day35min 

    1. Preheat oven to 200 C / Gas 6.
    2. In a large mixing bowl, sift flour. Add the cereal, sugar, bicarbonate of soda and salt; stir to combine.
    3. Add eggs, margarine and buttermilk; mix well.
    4. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
    5. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 200 C / Gas 6 for 15 to 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.

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    Reviews in English (73)


    I've baked a lot of bran muffins in my day. This by far takes the cake. I was skeptical at first about the Bran Flakes and buttermilk, but the end product was deleted any and all doubts. When I made them, I divided the recipe in half (seeing that it made for it made quite a few servings). From there, I substituted margarine for shortening (surprisingly made no difference in texture or volume, only intensified the taste), used whole wheat pastry flour instead (again, no difference, just a boost in nutrition), swapped a 1/3 cup of sugar for 2 tbs. of honey, and FINALLY coated the top of the muffins with brown sugar before baking. This made for a delicious and presentable muffin that is more pleasing to the eye than just a regular old bran muffin. So I made a few personal alterations.. nothing major. I'm sure the basic, original recipe would bake out the same results. All in the all, the muffins were amazingly tasty and had even the pickiest eaters coming back for seconds..and thirds. PS: I refrigerated them overnight.  -  10 Aug 2004  (Review from Allrecipes US | Canada)


    Delicious! I have a fresh baked muffin every morning! I love that! I used All Bran cereal buds instead of flakes, substituted whole wheat flour for half of the all-purpose and added a couple tablespoons more milk to compensate. I used a combination of sugar and Splenda to bring the sugar content down (I'm a diabetic). They turned out great. I tink that I'll add walnuts to my muffin tomorrow!  -  08 Feb 2004  (Review from Allrecipes US | Canada)


    Oh my goodness! Who knew bran muffins could taste so GOOD and moist?! I was hesitant to make such a big batch but based on the other reviews I took the plunge. I'm now whipping up the second batch 2 days later! I made these so my girls would have fresh, healthy muffins for their first day of school and they inhaled them! I used raisin bran for the cereal and because the batter sits overnight, the raisins plumped up nicely. This morning I added some chocolate chips and walnuts and made a dozen more. Fabulous! Tomorrow I'll add shredded carrots & walnuts to the last of it. Thanks for the great recipe!  -  06 Sep 2006  (Review from Allrecipes US | Canada)