Think bran muffins are boring? Try these delicious raisin bran refrigerator muffins. These are the best bran muffins ever! Perfect fast breakfast 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
1. Combine first five dry ingredients in a large bowl; mix well.
2. Combine wet ingredients in a second bowl and whisk well.
3. Pour wet mixture into cereal mixture; stir just until blended. Fold in Craisins.
Refrigerator Raisin Bran Muffins
Ingredients
- 1 15 oz. box Raisin Bran
- 5 cups flour
- 2½ cups sugar
- 5 teaspoons baking soda
- 2 teaspoons salt
- 4 cups buttermilk
- 1 cup vegetable oil
- 4 eggs
- 1½ 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 and 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 400ºF. 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.
Other yummy but healthy snacks:
- Vanilla Almond Granola & Simple, Healthy and Delicious
- Grilled Peaches with Mascarpone & Honey
- Fresh Fruit Salad with Honey Lemon & Mint Syrup
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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. 🙂
Just wondering how many cups of raisin bran that is?
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!
Stirring the batter would take all the lift/rise out of the muffins and they’d be very dense..
You can also use almond milk with a tablespoon of vinegar plus use honey instead of sugar.
do you really have to let it sit overnight? can i bake a batch now?