The World’s Best Bran Muffin Recipe

Worlds-best-bran-muffin-recipe | constructions2style

I’m a little biased in thinking this is the world’s best bran muffin recipe because it came from my parent’s restaurant, The Guest House. A place I was raised in and anything my parents cooked up in that kitchen will always be a favorite of mine. We love making recipes from my parents restaurant and cooking with our kids.

But these bran muffins are truly a favorite of everyone who makes them! 

The best bran muffin recipe | construction2style

Bran muffins provide a lot of fiber, which is what my little dudes always need more of! This recipe also makes a lot, and they freeze well, so it’s great for the on-the-go mornings when you’re trying to race out the door but also getting your kids and yourself fed. 

I call our little Beckam, my love muffin, because he’s always asking for muffins, no matter if it’s for breakfast, lunch, or dinner, and these are a hit with them! 

The best bran muffin recipe | construction2style

Here’s the full breakdown of our The Guest House Bran Muffins, I hope you all enjoy! 


The best bran muffin recipe | construction2style

Guest House Bran Muffins

Yield: 4.5 dozen
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes

A delicious source of fiber! My family's restaurant recipe and a local favorite. You can also add zucchini for a fun and even healthier twist!


  • 1 box Kellogg's All-Bran Buds (17.7oz box)
  • 1 cup Crisco shortening
  • 3 cups sugar
  • 4 eggs
  • 2 tbs baking soda
  • 1 tsp salt
  • 1 qt buttermilk
  • 5 cups flour


    Brings 2 cups of water to a boil. Add 1-box of Kellogg's All-Bran Buds (17.7oz box).  Let this mixture sit while you get the other ingredients mixed together.

    In a large mixing bowl add 1 cup Crisco shortening (I use the pre-measured sticks), 3 cups sugar, 4 eggs, 2 tbs baking soda, 1 tsp salt, 1 qt buttermilk, and 5 cups flour.

    Mix together and then add softened bran buds. Pour muffin batter into a large container, cover and store in the fridge for 7-10 days. When ready to bake, scoop batter into muffin tins.  I use a regular size ice cream scoop full. Bake for 16 minutes at 400 degrees. If you want to bake all of the muffins at once it will make 4 1/2 dozen and they freeze very nicely.

    I oftentimes have taken some of our diced zucchini (1) from the garden and tossed it in at the end before we bake it and it is delicious!

The best bran muffin recipe | construction2style

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[…] afternoon. They are truly delicious! In my opinion, their unique texture beats most pastries and muffins and they are simple to make, just follow the recipe steps […]