Refrigerator Bran Muffins

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!

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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!

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5 from 5 votes

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!

Prep:20 minutes mins

Cook:20 minutes mins

Total:40 minutes mins

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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

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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%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.