Recipe Details
Make-Ahead Breakfast Muffins
Photo by anniesnomsblog
| Total Time | Yield |
|------------|-------|
| 45 minutes | 18 small / 16 standard / 7 Texas-sized muffins |
Ingredients
1 ½ cups Sultana Bran cereal
¾ cup boiling water
2 ⅔ cups self-raising flour
1 cup brown sugar
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1 ¼ cups buttermilk
½ cup natural yoghurt
½ cup canola oil
½ cup soft, juicy apricots, finely chopped
½ cup milk chocolate chips
Baking Instructions
Add your cereal to a medium bowl, pour boiling water over the top, and let it rest to soften for 10 minutes.
While the soaks, sift flour, brown sugar, and cinnamon into a large mixing bowl, then make a hollow well in the center of the dry mix.
Whisk eggs, buttermilk, yoghurt, and canola oil together in a large jug until fully combined. Pour the wet mix into the well of your dry ingredients, then add the softened cereal. Stir only until just combined (overmixing creates dense muffins), then fold in the chopped apricots and chocolate chips.
Transfer the full batch of unbaked batter to an airtight container, and refrigerate. You can store it overnight to bake the next day, or keep it fresh for up to one full week.
When you are ready to serve: Line muffin cups with paper liners, then divide the batter evenly between cups. This recipe is flexible for any pan size: it makes 16 standard 1/3-cup muffins, 7 large 3/4-cup Texas muffins, or 42 bite-sized 1 ½-tablespoon mini muffins.
Bake at 375°F (moderately hot) for roughly 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Serve warm or chilled.
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Reader Reviews
⭐⭐⭐⭐⭐ These were wonderful!! The perfect on-the-go breakfast, pre-portioned and filled with great flavors and texture. I’d never baked with sultana bran in a muffin before, but it works perfectly. I’ll absolutely make these again!
⭐⭐⭐ They taste great, but I have to call out the sugar content: one muffin has 16g of sugar, which is 64% of your daily recommended allowance. Our family isn’t super strict about sugar, but this amount needs more fiber to balance it, and it just doesn’t have that. Unfortunately, this isn’t a fit for our healthy household.
⭐⭐⭐⭐⭐ These make a lovely, moist muffin that my toddler daughter and young son both adored. It’s so fantastic that you don’t have to bake the whole batch at once, and it’s the perfect use for leftover cereal I always find lurking at the back of my pantry. Thanks for the great recipe!
⭐⭐⭐⭐⭐ Awesome!! These are just fab. I baked mine in a Texas muffin tin, made six yesterday and saved the rest of the batter to bake more today. Looking at the leftover batter, I’ll get another 4 large muffins, which is so convenient. My son already ate three, and I’ll admit I’ve had two: one fresh yesterday, and one I heated for 30 seconds in the microwave this morning, and it was just as delicious as when it came out of the oven. This is such a simple recipe that turns out perfectly every time. My muffins were so moist and packed with flavor, and they weren’t overly sweet which we loved. The combination of apricots and chocolate chips is so delicious and addictive. This is a staple recipe our family will enjoy again and again. Big thumbs up!
⭐⭐⭐⭐⭐ Just gorgeous!! I swapped Sultana Bran for All-Bran cereal and used diced peaches instead of apricots, and the result was moist, not too sweet, and totally addictive. I baked these to stock my freezer for school lunches, but that plan was totally vain—they’re nearly all gone already!