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.)
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)
1. Combine first five dry ingredients in a large bowl; mix well.
2. Combine wet ingredients in a second bowl & whisk well.
3. Pour wet mixture into cereal mixture; stir just until blended. Fold in Craisins.
4. Place in tightly covered container in refrigerator overnight. Batter will keep up to 3 weeks. DO NOT STIR!!!
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
Keep a batch of these in the fridge for a quick & easy weekday breakfast solution!
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 people
Ingredients
- 1 15 oz 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
Instructions
-
Combine first five dry ingredients in a large bowl; mix well.
-
Combine wet ingredients in a second bowl & whisk well.
-
Pour wet mixture into cereal mixture; stir just until blended. Fold in Craisins.
-
Place in tightly covered container in refrigerator overnight. Batter will keep up to 3 weeks. DO NOT STIR!!!
-
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.
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That looks so delicious!! Thank you for the recipe!!
I'm trying to crunch some numbers for calories.. do you know how many this will make?
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.
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.
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!! 🙂
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??
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!
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!
I did this recipe today. It turned out very well. Thanks so much
I have the exact same “family” recipe from my grandmother. Must be one that was common in that generation maybe?
how do these break down nutrition and calorie wise?
do you really have to let it sit overnight? can i bake a batch now?
You can also use almond milk with a tablespoon of vinegar plus use honey instead of sugar.
Is 15 oz. box of raisin bran 15 oz.? Like 2 cups?
1 cup is equivalent to 8 ounces. So 2 cups is about 16 ounces. 🙂
15 oz of bran flakes does not equal 15 oz of liquid. Without actually measuring out a 15 oz box of raisin bran, I have been using 6 cups of the cereal and it has been working out fine for me. My sister-in-law uses 5 cups and I have seen other recipes use 7 cups or 7 1/2 cups. These muffins are addicting! They are so good. What I don’t understand is why we are not supposed to stir. My mother-in-law’s recipe didn’t mention that and I have been stirring for years without any ill effects. Everyone loves them. My recipe states that the batter will last 6 weeks. I don’t know because it’s gone in less than 2 weeks!! I like this recipe’s use of craisins. I will add these to my next batch. Thanks Ruth!
Just wondering how many cups of raisin bran that is?
How would I incorporate some honey and wheat germ in this recipe?
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. 🙂
Makes approximately 4dzn plus 4 – great recipe! Sometimes we sub oil with unrefined coconut oil.
I found out why the directions say “DON’T STIR”. It’s because stirring will keep the muffins from rising. You;re supposed to spoon from the top of the mix after it’s been stored. I always make these for Christmas breakfast. Merry Christmas to all!
This recipe has a high amt of sodium so next time I make it I will not add salt!
I made a half batch and 7.5 oz = 3.5 cups. I subbed brown sugar for white and added cinnamon, vanilla and fresh cranberries … Just because . Just took them out of the oven and my house smells lovely. Do not fill your cups more than 3/4 full if you want them to dome. Texture and taste are both good. I did not leave batter overnight cause no patience , but they seem fine anyway.