Refrigerator bran muffins are made from an easy, one-bowl batter that can be stored in the fridge for up to a week. With this easy recipe, you can bake fresh, soft bran muffins anytime.
These refrigerator bran muffins come from an old-fashioned, practical recipe that never goes out of style. Made with a simple one-bowl batter that can be mixed ahead and stored in the fridge for up to a week, they let you bake fresh, moist bran muffins whenever the craving hits with no extra prep required.
The batter bakes up into soft, tender muffins with that classic bran muffin flavor, making them perfect for easy breakfasts, quick snacks, or adding to meal prep plans. Whether you bake the whole batch at once or just a few muffins at a time, this refrigerator bran muffin recipe is a great way to enjoy fresh, homemade muffins all week long.
Ingredient notes and substitutions
- Buttermilk: If you don’t have buttermilk, you can make your own homemade buttermilk substitute.
- Butter: If you would like to use unsalted butter, increase the salt to 3/4 teaspoon.
- Dried fruit: Feel free to use your favorite dried fruit.
How to make refrigerator bran muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Mix all bran cereal, boiling water, and 1 ¼ cups of the buttermilk to a large bowl.
Step 2: Mix in sugars and butter until combined.
Step 3: Add eggs and mix in until incorporated.
Step 4: Add the flour, baking soda, salt, remaining cup of buttermilk, and dried fruit. Stir in until well-combined.
Step 5: Cover tightly and refrigerate up to 1 week.
Step 6: When ready to use, do NOT stir. Preheat oven to 400F. Place oven rack in the lower middle position.
Step 7: Divide batter into greased or lined muffin tins.
Step 8: Bake for about 20 minutes, or until a muffin springs back when lightly pressed.
Recipe Tips!
- Freezing: The baked muffins freeze well. Let the baked muffins cool completely, wrap tightly in plastic wrap, and place in a freezer-safe container. Freeze for up to 1 month.
- Mix-ins: You can add chopped nuts, like pecans or walnuts, along with the dried fruit.
Storage
Store any leftover muffins in an airtight container at room temperature. They will keep for up to 3 days when properly stored.
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Refrigerator Bran Muffins
Equipment
Ingredients
- 3 cups all-bran cereal
- 1 cup boiling water
- 2 ¼ cups buttermilk divided
- ½ cup granulated sugar
- ½ cup light brown sugar lightly packed
- ½ cup salted butter softened
- 2 large eggs
- 2 ½ cups sifted all-purpose flour
- 2 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup craisins or raisins
Instructions
- Mix all bran cereal, boiling water, and 1 ¼ cups of the buttermilk to a large bowl.3 cups all-bran cereal, 1 cup boiling water
- Mix in sugars and butter until combined.½ cup granulated sugar, ½ cup light brown sugar, ½ cup salted butter
- Add eggs, and mix in until incorporated.2 large eggs
- Add the flour, baking soda, salt, remaining cup of buttermilk, and dried fruit.2 ½ cups sifted all-purpose flour, 2 ½ teaspoons baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, 1 cup craisins or raisins
- Stir in until well-combined.
- Cover tightly and refrigerate up to 1 month.
- When ready to use, do NOT stir.
- Preheat oven to 400F. Place oven rack in the lower middle position.
- Divide batter into greased or lined muffin tins.
- Bake for about 20 minutes, or until a muffin springs back when lightly pressed.
Notes
- Buttermilk: If you don’t have buttermilk, you can make your own homemade buttermilk substitute.
- Butter: If you would like to use unsalted butter, increase the salt to 3/4 teaspoon.
- Dried fruit: Feel free to use your favorite dried fruit.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Patricia Brown says
All bran,the cereal?
Kate Dean says
Yes, all-bran cereal.