Overnight Buttermilk Oat Bran Muffins

Adapted from King Arthur Flour

These are the most tender, delicious bran muffins ever!


  • 1/2 cup (113g) boiling water
  • 2 cups (43g) wheat bran (not flakes) I use Bob Red Mill’s Oat Bran
  • 1/3 cup (67g) vegetable oil
  • 1 large egg
  • 1 cup (119g) all-purpose flour
  • 1/4 cup (30g) whole wheat pastry flour (or all-purpose) I use King Arthur’s
  • 1/2 cup (99g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (283g) buttermilk (or plain yogurt thinned out with milk)
  • 1/4 cup (53g) brown sugar
  • 1/2 teaspoon cinnamon
  • 1 cup fruit (I like blueberries and banana chunks)
  • Chopped pecans to sprinkle on top (optional)


The night before:
  1. In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
  2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
  3. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients.
  4. Stir in remaining cereal, then the softened bran mixture.
  5. Cover the batter and refrigerate overnight.
In the morning:
  1. Preheat oven to 375°F for 15 minutes.
  2. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
  3. If using blueberries, fold them into the batter along with the bananas. If not using blueberries, stir the bananas into the batter batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
  4. Sprinkle pecans on top of some or all of the muffins.
  5. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
  6. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

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