I love digging up old recipes and sharing them with you like this Refrigerator Bran Muffins recipe. This recipe I have made many, many times over the years.
This bran muffin recipe will delight young and old alike. When they are warm and fresh from the oven they are so good, they beat any store-bought muffin hands down.
Once they have cooled, a quick 15-20 seconds in the microwave can bring them back to that just-baked stage too. You may also love our Banana Crumb Muffins, Zucchini Carrot Breakfast Muffins, or our Banana Chocolate Chip Muffins too!!
Helpful Items for This Recipe
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Bowl 32-cup in Rain Drop Blue by Tupperware
Tulip Cupcake Liners, 150 Brown Parchment Paper Baking Cups
Non-Stick Bakeware 12-Cup Muffin Pan
See how wonderful they look!! Tender and fresh!! I love baking them in the oversized muffin liners. These are made with parchment paper and the muffins just pop right out of the liners.
Not sure how long I have been making them but it was not a recipe that my mom made but a recipe that I enjoyed making for my family.
Anyone can whip these muffins up because they just need to be scooped into liners and off they go into the oven. The kids can easily make them too.
How long is muffin batter good for in the fridge?
This recipe is also called a 6-week Refrigerator Bran Muffin recipe because you can keep the batter in the fridge for up to six weeks and have fresh hot bran muffins anytime.
I think keeping them for 4 weeks is plenty, makes me leery to keep them longer. Plus they have never lasted to the full six weeks anyway! I love to pop these into the oven 6 at a time so we always have fresh muffins on hand.
Use the freshest of ingredients when making these as you will be storing them for some time in the fridge. Don’t use milk that will expire the next day as you will not end up with good results and your muffin mix won’t last as long.
Are bran muffins good for you?
Bran muffins have been one of my all-time favorites and they are at least somewhat healthy for you with all the bran and bran flakes! Also with the goodness of buttermilk, eggs, raisins, and molasses.
They are high in fat though and calories and sugars but everything in moderation. I think of them as more of a treat than a real healthy alternative.
These large muffins will make less than the recommended 6 dozen, they are almost like two muffins in one. A regularly sized muffin is about 124 calories with 3 grams of fat.
To keep them tender don’t over-mix them. Blend until they are just incorporated together. Mix them in a large bowl and preferably one with a lid. This can just go right into the fridge then.
How long do bran muffins last?
As I said I like to bake them up in sixes so that we will always have fresh bran muffins.
They will last on the counter in a sealed container for 2-3 days, longer if kept in the fridge and if you have baked too many then they can be frozen also.
These would be wonderful as an after-school snack or packed into a lunch box with fresh fruit!! Plus having them done ahead of time makes for very quick breakfasts for the whole family!
Refrigerator Bran Muffins
Ingredients
- 4 cups bran
- 2 cups bran flakes
- 2 cups boiling water
- 1 cup butter softened
- 1 cup sugar
- 2 cups brown sugar
- 4 eggs
- 4 cups buttermilk
- 1/2 cup molasses
- 5 cups flour
- 2 Tbsp. baking soda
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 cups raisins
Instructions
- Combine bran and bran flakes in a large bowl. Add the boiling water and stir well. Let stand.
- In another bowl cream the butter with the sugars, beat in the eggs one at a time, then stir in the buttermilk and molasses and blend well.
- In a third bowl add in the flour, baking soda, baking powder, salt and raisins. Stir into the sugar/egg mixture and stir until just blended. Add in the bran mixture and again stir until just blended.
- When ready to bake the muffins, preheat oven to 400F. Fill lined muffin cups 3/4 full. Bake for 20-25 min. or until they spring back to touch or a cake tester comes out clean.
- Keep covered in the refrigerator for 6 weeks (I only keep mine for 4 weeks).
Comments & Reviews
Christina says
If I’m not mistaken this was a recipe made by the “Frugal Gourmet” back in 70’s. I made it then and they were wonderful and so convenient. But, I don’t recall that much sugar in the recipe.
Has anyone made them with Splenda? I’d hate to waste the cost of all the ingredients and use Splenda and hate them!
Tara Noland says
Not sure where I got the recipe from as it was handwritten in my cookbook. I have not tried Splenda much in cooking but I like it in my coffee. They are sweet so you could cut back on the sugar.
Kay Harper says
Used to have a recipe that used Post bran as well as Kellogg bran. They never lasted 6 weeks in the fridge. There were four of us at home. When Post stopped making the bran, I stopped making the muffins. Just made this recipe and it’s pretty good. Thought it would last for a long time. Ha! Just finished baking the last of it and there are only two of us at home to eat them. I’d say that’s a pretty good assessment of the recipe.😊😊
Tara Noland says
These have been one of our favorites for years and years. Now I need to make up another batch for fall.
Joan says
Can bran buds be substituted for bran flakes?
Tara Noland says
I have never tried bran buds instead of bran flakes in these muffins. So sorry I can’t give you an answer on that.
Laurie says
When you ask for bran is the cereal all bran okay to use?
Tara Noland says
Hi Laurie, I am talking wheat bran not a cereal for this recipe for that ingredient. Should be easy to find in the grocery store.
Susan says
They used to be my favourite bran muffin recipe. My mom made them for us. I made a batch a month ago and they didn’t taste the same. Too sweet. Mrs Google informed me that Kellogg’s changed the recipe for their Bran Flakes. It doesn’t have the same taste or texture. I think that they tried to cut back on the sodium but it just isn’t good. I’m trying to find a new moist dark bran muffin recipe.
Tara Noland says
I wonder if using a no-name brand would work better for you, just a thought.
Janet’ K says
I think part of the reason these are so sweet is the amount of sweetness are in it. There’s white sugar, brown sugar and molasses and the cereal is sweetened as well. If I do try this recipe I’m thinking to cut out all of the white sugar and might cut back on the brown sugar as well.
Tara Noland says
It is a large recipe but feel free to reduce the sugar. 🙂
Heather says
Wow, those look and sound so delicious! I’m going to have to give these a. try for sure!
katrina kroeplin says
those look awesome! i have to save this for later.
Celebrate Woman Today says
These bran muffins look and smell so goood! I really know what they taste like, yum!
Ruth I says
I like that I can keep the batter in the refridge and bake anytime! This looks so good!
Jenifer says
Those bran muffins look so good. That would be a great start to my morning.
Tara Pittman says
Fresh muffins are always best. I like that you can store the batter in the fridge and use when needed.
keikilani says
This is perfect timing for me. I have been working on finding recipes that are fiber rich.
Kathy says
Those look really good. This would be a great option for me. I’ve been trying to find newer ideas for breakfast, and this would be great.
Mama to 6 Blessings says
Those sound like a nice healthy breakfast. Perfect to make ahead of time and eat on the mornings that are busy!
Amy Desrosiers says
These muffins look splendid! I love bran so much and often pour myself a bowl of raisin bran cereal!
Stacie says
I love bran muffins! They are so good. I like them with sugar alternatives so they stay healthy.
Tom Shewbridge says
I have never tried bran muffins, but they do look so good.