Best Ever Bran Muffins

I spent some memorable and amazing summers at my friend Lynn’s cottage in Canada when I was younger. Our mornings always started with these fabulous bran muffins that Lynn’s mother Shirley baked up fresh for us.

That was over 40 years ago (yikes, that is a long time) and I have been baking them ever since.

I will confess that prior to trying this recipe, I can honestly say that I did not care for Bran Muffins. I had sampled them from coffee shops, grocery stores, and bakeries and they always found them unpleasant. Like if you attempted to bake sawdust in a muffin pan.

These muffins bake up so moist and delicious and will change your mind about bran muffins if you happen to dislike them.

My children grew up on these and still get excited when they smell them baking in the morning. When my daughter was little, she thought I was saying Gran instead of Bran, and the name sort of stuck in our household.

The recipe that I am sharing makes one big enormous batch. They are easy, fool-proof, and picky-eater tested. I make the batter and leave it in the refrigerator overnight and then I bake up a fresh batch each morning for my family and some to share. The batter stays good in the fridge for up to a week.

I often share a container of batter with the baking directions printed out and taped on the lid. That way friends and family can experience them fresh out of the oven without all the work. Glass storage containers with lids. I use the largest for mixing/storing and the smaller ones to share the batter.

If you are getting towards the end of the week and still have batter left, you can quickly bake them up and freeze (they freeze nicely) or drop off a basket full to a new neighbor or a friend.

Enjoy!