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Refrigerator Raisin Bran Muffins

Refrigerator Raisin Bran Muffins | Raisin Bran Muffins | Muffins Recipe | Raisin Bran Refrigerator Muffins

These refrigerator bran muffins–a family recipe shared by my amazing Auntie Lois–are an all-time favorite in my house.  They are SO yummy!  The recipe makes a huge batch, but the batter stores in the refrigerator for up to 3 weeks.  It is perfect for busy mornings because we can spoon out just what we need and have a hot, delicious, & healthy breakfast even when we are short on time (or energy.)

Refrigerator Raisin Bran Muffins | Raisin Bran Muffins | Muffins Recipe | Raisin Bran Refrigerator Muffins

Here is what you need:
1 15oz box Raisin Bran
5 cups flour
2 1/2  cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 cups buttermilk
1 cup vegetable oil
4 eggs
1 1/2 cups Craisins  or raisins (optional)
fresh or frozen blueberries (optional)

Refrigerator Raisin Bran Muffins | Raisin Bran Muffins | Muffins Recipe | Raisin Bran Refrigerator Muffins

1.  Combine first five dry ingredients in a large bowl; mix well.

Refrigerator Raisin Bran Muffins | Raisin Bran Muffins | Muffins Recipe | Raisin Bran Refrigerator Muffins

2. Combine wet ingredients in a second bowl & whisk well.

Refrigerator Raisin Bran Muffins | Raisin Bran Muffins | Muffins Recipe | Raisin Bran Refrigerator Muffins

3. Pour wet mixture into cereal mixture; stir just until blended.  Fold in Craisins.

Refrigerator Raisin Bran Muffins | Raisin Bran Muffins | Muffins Recipe | Raisin Bran Refrigerator Muffins

 4.  Place in tightly covered container in refrigerator overnight.  Batter will keep up to 3 weeks.  DO NOT STIR!!!
Refrigerator Raisin Bran Muffins | Raisin Bran Muffins | Muffins Recipe | Raisin Bran Refrigerator Muffins
To bake, preheat oven to 400 degrees.  Grease muffin tins (or use muffin liners).  Spoon desired amount of batter into pan.  If desired, press fresh or frozen blueberries into muffins just before baking.  Bake 18 minutes or until toothpick comes out clean.  Cool 10 minutes.  Serve warm.

Refrigerator Raisin Bran Muffins | Raisin Bran Muffins | Muffins Recipe | Raisin Bran Refrigerator Muffins

24 Comments

  1. Olenka
    August 30 at 11:32PM

    That looks so delicious!! Thank you for the recipe!!

  2. Gayla
    October 25 at 08:35PM

    I'm trying to crunch some numbers for calories.. do you know how many this will make?

  3. Ruth
    October 25 at 08:47PM

    It makes a gigantic batch, maybe 4 or 5 dozen?? I'm sorry I can't be more specific–I never make them all at once so I've never counted an exact number.

  4. Stacey Piedmont-Coffee
    January 20 at 01:08AM

    I’ve been reading your blog and you have been saving me a lot of money. I’ve also been trying your recipes. Loved this recipe. I halved it and it made 2 dozen muffins. Jack even ate them, which was a miracle.

  5. Alisha
    February 17 at 09:03PM

    I love you right now! I have several boxes of Raisin Bran — I went a little over-board stocking up when it was like $0.25/box and my family quickly got sick of it. I finally have a way to use that (about to expire) cereal. Yay! And I have all the ingredients on hand – double yay!! 🙂

  6. Carrie
    September 10 at 11:11AM

    Have you ever tried this substituting apple sauce for part or all of the oil? Just wondering, as it is a sub I make frequently, but not sure if it would work in this recipe. Thoughts??

  7. Jean Wanda
    October 31 at 02:49AM

    I m from Malaysia, just one question to ask if you don’t mind. What is buttermilk? Was it butter and milk? I don’t think we have that in Malaysia. Thank you!

    • Ruth Soukup
      October 31 at 10:10AM

      If you don’t have buttermilk, you can make your own with milk and lemon juice. Use 1 tbsp of lemon juice in 1 cup of milk and let it sit for 5 minutes to sour a little bit. Works exactly the same!

  8. Tara
    April 15 at 02:11PM

    I did this recipe today. It turned out very well. Thanks so much

  9. Emily
    August 22 at 03:14PM

    I have the exact same “family” recipe from my grandmother. Must be one that was common in that generation maybe?

  10. jan
    September 5 at 06:22AM

    how do these break down nutrition and calorie wise?

  11. September 7 at 03:46PM

    do you really have to let it sit overnight? can i bake a batch now?

  12. Gmajo
    March 3 at 09:07AM

    You can also use almond milk with a tablespoon of vinegar plus use honey instead of sugar.

  13. Kathy
    March 7 at 04:47PM

    Is 15 oz. box of raisin bran 15 oz.? Like 2 cups?

    • Ruth Soukup
      March 8 at 08:27PM

      1 cup is equivalent to 8 ounces. So 2 cups is about 16 ounces. 🙂

  14. Kathy
    March 7 at 04:48PM

    Just wondering how many cups of raisin bran that is?

  15. Judith
    April 12 at 04:04PM

    How would I incorporate some honey and wheat germ in this recipe?

    • Ruth Soukup
      April 12 at 10:13PM

      You could decrease the amount of sugar and use honey. Then you could add 1/4 cup wheat germ to your flour mixture. Please let us know how they turn out. 🙂

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