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Mormon Muffins Recipe

Mormon Muffins Recipe

This Mormon Muffins Recipe is a wholesome, fiber-rich muffin made with bran cereal, buttermilk, and simple pantry ingredients. The batter keeps in the fridge for up to 6 weeks, so you can enjoy fresh, warm muffins anytime. Perfect for breakfast, snacks, or meal prepping. Author Use Default (Don’t show) Servings 4 people Estimated Cost $5 Times Prep Time: 0 days 0 hours 15 minutes Cook Time: 0 days 0 hours 20 minutes Resting Time: 0 days 0 hours 0 minutes Total Time: 0 days 0 hours 35 minutes Categories Courses: Breakfast, Snack, Dessert Cuisines: American Keywords: Mormon Muffins Recipe, Bran Muffins, Easy Muffins, Breakfast Muffins
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups bran cereal such as All-Bran
  • 1 cup boiling water
  • ½ cup unsalted butter 1 stick, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking soda
  • ½ tsp salt
  • 1 cup raisins optional

Equipment

  • 1 Mixing Bowl For combining ingredients
  • 1 Muffin Tin Standard 12-cup
  • Muffin Liners – optional, for easy cleanup
  • 1 Whisk or Spoon – to mix batter

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
  2. In a mixing bowl, pour boiling water over 1 cup of bran cereal. Let sit until softened.
  3. In another bowl, cream together butter and sugar until fluffy. Add eggs one at a time and mix well.
  4. Stir in buttermilk and the softened bran mixture.
  5. Add flour, baking soda, and salt; stir until just combined. Fold in remaining bran cereal and raisins if using.
  6. Spoon batter into prepared muffin tin, filling cups about ⅔ full.
  7. Bake 18–20 minutes or until a toothpick inserted in the center comes out clean.
  8. Serve warm and enjoy! Batter can be stored in the refrigerator for up to 6 weeks.
  9. Nutrition (Per Serving – 1 muffin, approx.)
  10. Calories: 240 kcal
  11. Carbohydrates: 38g
  12. Protein: 5g
  13. Fat: 8g
  14. Fiber: 5g
  15. Sugar: 18g

Notes

Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
Add nuts, shredded carrots, or dried cranberries for a flavor twist.
Batter thickens as it sits in the fridge give it a quick stir before baking.