Refrigerator Bran Muffins
17 Comments
Posted: 04/25/20
Updated: 04/26/20
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Love warm, fresh muffins in the morning? Don’t want to do all the work? These Refrigerator Bran Muffins are the answer! You make a large batch of this high fiber muffin batter and keep it in the fridge for up to 6 weeks. That means you are only a few minutes away from warm, fresh from the oven muffins any time you want them!
These delicious, high fiber muffins come straight from my husband’s childhood. Maybe you remember your Mom having the huge Tupperware bowl or ice cream pail full of muffin mix in your fridge growing up just waiting to be baked into delicious Refrigerator Bran Muffins?
This batter is amazing because it lasts up to six weeks in the fridge. It makes a huge batch, but it’s perfect for those mornings when you are craving hot, fresh muffins but don’t want to go to all the work. They make perfect afternoon snacks for the kids too.
I was a little skeptical when I heard “bran muffins”, but these are tender, moist and delicious with those crisp muffins tops. Smear a little butter on them when they are warm and I’m grabbing at least two of them!
Ingredients for Refrigerator Bran Muffins!
- Bran Flakes Cereal
- Water
- Shortening – I have always used the butter flavored shortening.
- Sugar
- Eggs
- Kosher Salt
- Baking Soda
- All-purpose flour
- Buttermilk – If you don’t have any of thisuse this buttermilk substitute guide.
- All-Bran Cereal
I have also seen people add raisins into this mixture but I haven’t done that!
Steps to Prepare
- Prepare Bran Flakes – Bring water to a boil and then pour over Bran Flakes in a large mixing bowl. Mix and then let cool.
- Mix – In a large mixing bowl cream together shortening and sugar. Mix in remaining ingredients in order alternating the flour and buttermilk.
- Bake – Fill muffin cups 2/3 full and baked in oven at 350 degrees F for 20 minutes or until golden brown on top.
Storage
- Batter – Store any leftover batter in a large air tight container in the refrigerator for up to 6 weeks. Just scoop and fill the amount of muffins you want to make in the muffin tin when ready to use and place batter back in refrigerator. Bake muffins at 350 degrees F for 20 minutes.
- Muffins – Store in air tight container after the muffins have cooled. On the counter they will last 1-2 days. If you store them in the refrigerator they will last up to a week. You can also freeze them and they will last 2-3 months, just grab a few out of the freezer and let defrost when you are ready to enjoy them or pop into the microwave for 45-60 seconds.
Finish your Breakfast!
Here are a few great ideas to pair with your muffins for a delicious and easy breakfast.
- We love making this Oven Baked Bacon that’s easy to clean up!
- Pair it with light and fluffy scrambled eggs and everyone will be standing in line for breakfast!
- Make this Easy Fruit Salad the night before and have an easy morning perfect for weekends!
Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Refrigerator Bran Muffins
Make a batch of batter for these muffins and keep it in the fridge for up to 6 weeks. You can have warm muffins anytime you want them!
Ingredients
- 2 c. Bran Flakes Cereal
- 2 c. boiling water
- 1 c. shortening butter flavored
- 3 c. sugar
- 4 eggs
- 1 tsp salt
- 5 tsp baking soda
- 5 c. all- purpose flour
- 4 c. buttermilk
- 4 c. All-Bran Cereal
Instructions
- In a large bowl add the bran flakes.
- Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky.
- In a large bowl with a tight fitting lid (needed if you aren't baking the muffin batter right away), cream together shortening and sugar. Mix in eggs, salt baking soda until combined.
- Mix in flour and buttermilk, alternating ingredients as you add them and mixing. Add in the All-Bran Cereal and and cooled bran flakes mixture and stir until combined.
- Spoon batter into muffin cups coated with non-stick spray or with muffin cup liners. They should be 2/3 full. Bake at 350 degrees for 20 minutes
Tips
Storage
- Batter - Store any leftover batter in a large air tight container in the refrigerator for up to 6 weeks. Just scoop and fill the amount of muffins you want to make in the muffin tin when ready to use and place batter back in refrigerator. Bake muffins at 350 degrees F for 20 minutes.
- Muffins - Store in air tight container after the muffins have cooled. On the counter they will last 1-2 days. If you store them in the refrigerator they will last up to a week. You can also freeze them and they will last 2-3 months, just grab a few out of the freezer and let defrost when you are ready to enjoy them or pop into the microwave for 45-60 seconds.
Nutrition Information
Calories: 233kcal (12%), Carbohydrates: 46g (15%), Protein: 6g (12%), Fat: 6g (9%), Saturated Fat: 2g (13%), Cholesterol: 13mg (4%), Sodium: 253mg (11%), Potassium: 252mg (7%), Fiber: 7g (29%), Sugar: 16g (18%), Vitamin A: 515IU (10%), Vitamin C: 3mg (4%), Calcium: 89mg (9%), Iron: 6mg (33%)
linda says
Mine were a failure. I made 1/2 a batch. I made muffins and then 1 smaller snack size and used the convection setting of my oven because i had no big bowl with tight fitting lids and was afraid it would affect the rising of muffins. I cooked one pan for 10 min, and the other for about 18 minutes. They all sunk the last few minutes. Not sure about a couple of things. Maybe mt baking soda was older than should be. The shortening i have had for a while also. What really made we question the recipe was my B Flakes were not sticky and thick so I added about 1/4 c more flakes. Please help.
Glenna says
I would like to know what brand of bran flakes cereal you’re using. Are they like the Bob’s Red Mill brand or an actual breakfast cereal like Wheaties or Walmart brand type? Also, has anyone tried it with butter instead of shortening?
Courtney says
I would like to think any brand would work for cereal. I’ve used just what our local grocery store carries.
Rebekah t says
I was looking forward to seeing the recipe. Absolutely delicious. I am going to add peaches next batch. Thanks for the recipe
Julie Evink says
Yum! So glad you are enjoying them!
Robin says
The muffins are delicious and I like it slips bran into the family’s diet.
Julie says
Yes! Sneaky and delicious!
Liz says
My mom used to make these but I lost the recipe! It was so fun to make these—and they’re definitely delicious!
Julie says
I’m so glad you found the recipe! Thanks Liz!
Liz Taylor says
Do you only soak the bran flakes? Do you add the All Bran with “add the rest of the ingredients.”?
Jen @ Yummy Healthy Easy says
These muffins are making my mouth water. My mom used to make a bran muffin when I was growing up and I’ve totally forgotten about them until now! I need to make your recipe ASAP, yum!
Kelly says
Bran muffins are the best! Wish I had one right now! Hope Stitch Fix sends you a nice selection, I would love to see a review 🙂
Angie G. says
I love this recipe. Its the best bran muffins. I got the recipe from your husbands grandma 30 years ago and it is still the only one I like. 🙂 yum!! Now I want bran muffins.
Julie Evink says
It is totally the best one! Can’t beat the family recipes!
KaCee says
I love bran muffins! We will have to try these this week. I struggle with picking clothes out for myself. I’m just glad my husband has more style than I do, so he can do it for me! 🙂
Jocelyn+(Grandbaby+cakes) says
Now these bran muffins are perfection. I want one now!
Danielle says
I know exactly what boutique you were talking about, so much cute stuff!!! Personally, I don’t have a problem shopping for myself though, so I can’t relate. 😉 I could really go for some of these muffins this morning though!