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Refrigerator Raisin Bran Muffins

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

Here is what you need:
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)

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.

4. 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.

Refrigerator Raisin Bran Muffins

Keep a batch of these in the fridge for a quick & easy weekday breakfast solution!
Course Breakfast
Cuisine American
Keyword Refrigerator Raisin Bran Muffins
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 people (2ea)

Ingredients

  • 1 15 oz. box Raisin Bran
  • 5 cups flour
  • cups sugar
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 4 cups buttermilk
  • 1 cup vegetable oil
  • 4 eggs
  • cups Craisins or raisins optional
  • fresh or frozen blueberries optional

Instructions

  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.
  4. Place in tightly covered container in refrigerator overnight. Batter will keep up to 3 weeks. DO NOT STIR!!!
  5. 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:

PIN FOR LATER:

Ruth Soukup

Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.

View Comments

  • I remember making these when I was in middle school, but I think the were 'baked' in the microwave. Can these be baked in an air fryer?

  • This recipe does not make 12 servings. It makes 24. Please correct that error.

    • Thank you for your comment. The recipes notes do list 12 muffins 2 per person as a serving. Enjoy!

  • I was so surprised to see this recipe. I received it over 40 years ago when I was in a recipe exchange group. It's fantastic.

  • 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.

  • This recipe has a high amt of sodium so next time I make it I will not add salt!

  • 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!

  • Makes approximately 4dzn plus 4 - great recipe! Sometimes we sub oil with unrefined coconut oil.

  • 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..

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Ruth Soukup

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