Featured Image - Recipe for Refrigerator Bran Muffins

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Make this recipe for Refrigerator Bran Muffins ahead of time and store the batter in the refrigerator for up to 3 weeks. Perfect for making your family breakfast on busy weekdays. 

Serving Refrigerator Bran Muffins

This recipe is so easy to make and store in your refrigerator until needed. I like to bake 6 muffins at a time, and it is so easy! Since the batter has already been made, all you have to do is fill the muffin tins and bake them for a delicious, healthy breakfast. Quick and easy!


The best part about these muffins, though, is that they taste good! They’re light and fluffy and not too sweet. Try some and see for yourself!

More Muffins to Try

Ingredients for Refrigerator Bran Muffins

(See the full recipe at the bottom of this post.)

  • wheat bran flakes cereal
  • boiling water
  • buttermilk
  • vegetable oi
  • applesauce
  • granulated sugar
  • large eggs
  • vanilla extract
  • whole wheat flour
  • wheat germ
  • baking soda
  • salt
  • decorating sugar, optional

Instructions for Making This Recipe

Ingredients Needed for Recipe

Gather your ingredients so that you have everything close at hand on the counter or table. You will need a 4-5 quart ice cream pail (with lid) for storing this muffin mixture.

I used a gallon bucket, but 5 quarts would be better.

Place bran flakes cereal in a large bowl. Pour boiling water over the bran flakes and mix well. Stir frequently until cooled. Mixture will become sticky.

Mixing up the Batter

Once the bran has cooled, add in the buttermilk, vegetable oil, applesauce, granulated sugar, large eggs, and vanilla extract. Mix well.

I used chunky applesauce that had been sweetened, as that was what I had in my refrigerator. If you’d prefer to use unsweetened applesauce, that would work also. 

Dry Ingredients - Whole Wheat Flour, Wheat Germ, Baking Soda, and Salt

In a small bowl, combine the whole wheat flour, wheat germ, baking soda, and salt.

Muffin Batter in Ice Cream Pail

Add to buttermilk mixture and stir with a dough whisk until all ingredients are combined. Once cooled, batter may then be covered and kept in the refrigerator for up to 3 weeks.

Baking Muffins

To bake: scoop batter into greased or lined muffin tins. Fill 3/4 full. Sprinkle with decorating sugar, if desired. Bake in preheated 357°F oven for 14-16 minutes until muffins test done with a toothpick.

This recipe will make 48 muffins.

Featured Image - Recipe for Refrigerator Bran Muffins

Refrigerator Bran Muffins

Here’s a recipe you can make ahead and store in the fridge for up to 3 weeks. I like to make 6 muffins or so at a time, and it is so easy–and healthy for you!
Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Serving Size 48 Muffins

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

  • 5 cups wheat bran flakes cereal
  • 2 cups boiling water
  • 4 cups buttermilk
  • 1/2 cup vegetable oil
  • 1 cup applesauce (unsweetened)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 5 cups whole wheat flour
  • 1 cup wheat germ
  • 4 teaspoons baking soda
  • 1 teaspoon salt

Topping

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table. You will need a 4-5 quart ice cream pail and lid for storing this recipe.
  • Place bran flakes cereal in Pour boiling water over the bran flakes and mix well. Stir frequently until cooled. Mixture will become sticky.
  • Once cooled, add buttermilk, vegetable oil, applesauce, granulated sugar, large eggs, and vanilla extract. Mix well.
  • In a small bowl, combine the whole wheat flour, wheat germ, baking soda, and salt.
  • Add to buttermilk mixture and stir with a dough whisk until all ingredients are combined. Once cooled, batter may then be covered and kept in the refrigerator for up to 3 weeks.

To Bake Muffins

  • Scoop batter into greased or lined muffin tins. Fill 3/4 full. Sprinkle with decorating sugar, if desired. Bake in a preheated 375 degree oven for 14-16 minutes until muffins test done with a toothpick. Makes 48 muffins.

Nutrition

Calories: 129kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 193mg | Potassium: 127mg | Fiber: 2g | Sugar: 8g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

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