Easy Make-Ahead Refrigerator Bran Muffins
This refrigerator bran muffin batter is your kitchen’s emergency fund. Life on the homestead is full of surprises (usually when you least expect them), and no matter what has happened, you can still have warm, homemade muffins ready in minutes—no fuss required. Make it once, stash it in the fridge, and you’ve got fresh, from scratch-baked goodness waiting anytime life throws a curveball.
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Why You’ll Love This Recipe
- Prep Once, Eat for Weeks
- This batter keeps in the fridge for up to 30 days. Just scoop and bake when you need a fresh muffin fix—no extra bowls, no stress.
- Clean Ingredients
- Made from scratch with whole wheat bran, bran cereal, applesauce, and no preservatives. You’re in full control of flavor and nutrition.
- Ideal for Busy Lifestyles
- When days get long or critters need attention, you’ve still got breakfast (or snacks) ready in a flash.
- Big Batch, Big Savings
- This recipe makes 50+ muffins. Freeze them, share them, or feed your whole crew without breaking a sweat.
- Tasty Enough for Everyone
- Moist, not too sweet, and full of hearty texture—perfect with jam, butter, or just on their own.
Equipment Needed
- Large Mixing Bowl
- Ceramic Muffin Pan
- Paper Liners (Optional)
- Ice Cream Pail with Lid (or other airtight container)
- Cookie Scoop
Ingredients Needed for Big-Batch Refrigerator Bran Muffins
- 4 cups Natural Wheat Bran or Bran Flakes
- 2 cups Bran Bud Cereal (like All-Bran Buds)
- 2 cups Boiling Water
- 1 cup Oil
- ½ cup Applesauce
- 2 cups Sugar or Brown Sugar
- 4 Eggs
- 4 cups Buttermilk
- 5 cups Whole Wheat Flour
- 4 tsp Baking Soda
- 1 tsp Salt
- 1½ tsp Vanilla (Make Your Own)
Optional Add-Ins
Raisins, chopped nuts, shredded carrot, diced apples, or cinnamon.
Step-by-Step Instructions to Make Refrigerator Bran Muffins
- Soften the Bran:
In a large bowl, pour boiling water over the bran bud cereal and wheat bran and let it sit to soften. - Mix the Wet Ingredients:
In a second large bowl, whisk together oil, applesauce, sugar, eggs, buttermilk, and vanilla. - Add the Bran:
Stir the softened bran mixture into the wet ingredients. - Dry Ingredients:
In a separate bowl, combine flour, baking soda, and salt. Gradually stir into the wet mixture until just combined. Don’t overmix. - Add Mix-Ins (Optional):
Fold in any extras like raisins, shredded apple, or nuts if using. - Refrigerate or Bake:
Store the batter in a container with a tight-fitting lid and keep refrigerated for up to 30 days. When ready, scoop batter, with large cookie scoop, into greased ceramic muffin pan or lined muffin tins and bake at 375°F for 15–20 minutes, or until golden brown and a toothpick comes out clean.
Pro Tip:
Use a large cookie scoop to portion the batter into muffin tins—it’s quick, mess-free, and keeps your muffins all the same size for even baking
Here’s the real magic of this recipe: you don’t have to bake it all at once. Scoop out just what you need, bake a dozen (or six), then pop the lid back on the container and tuck the remaining batter into the fridge. The batter stays good for up to 30 days, so you can enjoy fresh, homemade muffins on your schedule.
Whether you’re running late, hosting guests, or just want a warm muffin with your morning coffee—you’ve got homemade batter waiting and ready.
For a classic twist, stir in a generous handful of raisins to make your own country-style raisin bran muffins. They add natural sweetness and that nostalgic breakfast flavor we all know and love.
Serving Suggestions
- On-the-Go Breakfast: Pop one in the toaster oven.
- With a Farmstead Touch: Warm muffins and top with homemade butter, homemade jam, or a dollop of yogurt.
- Quick Snack: Perfect between chores or with afternoon tea on the porch.
- Lunchbox Hero: Add a fresh muffin to packed lunches for a hearty, satisfying bite.
PRO TIP:
Make mini muffins for the kiddos! Perfect snack and lunchbox size.
How to Store Leftover Bran Muffins
- Refrigerator Batter: Keep tightly sealed in the fridge for up to 30 days. Stir gently before scooping.
- Freeze Muffins: Bake the entire batch, cool completely, and freeze in zip-top bags. Reheat as needed—perfect for those “everything-went-sideways” mornings.
- Room Temperature (Baked Muffins): Store in a sealed container for up to 3 days on the counter, or up to 5 days in the fridge..
Frequently Asked Questions:
1. Can I reduce the sugar?
Yes! Try cutting back to 1½ cups, or swap in honey or maple syrup for part of the sugar (reduce liquid slightly).
2. What’s the difference between bran flakes and bran buds?
Bran buds are denser and give more texture, while flakes add bulk and softness. This delicious recipe uses both for the best of both worlds.
3. Do I have to refrigerate the batter?
Yes. The batter is raw and must be kept cold. It improves in flavor and texture after a day or two in the fridge!
4. Can I cut the recipe in half?
Absolutely—but once you try them, you’ll wish you hadn’t. Go big and freeze the extra!
These stress-free refrigerator bran muffins are a homestead favorite for good reason. They’re quick, wholesome, and always ready when life gets hectic (which, let’s be honest, is most days when you’ve got animals to feed and fences to fix). Bake once, eat for weeks—and never be caught muffin-less again.
If you make it and love it!! Tag me on Instagram or Facebook @grindinggearsfarmstead
Lechyd Da, (means “Cheers to Good Health” in Welsh)
Easy Make-Ahead Refrigerator Bran Muffins
Equipment
- Large Mixing Bowl
- Cookie Scoop
- Muffin Tin
- Paper Liners (Optional)
- Ice Cream Pail with Lid (or other airtight container)
Ingredients
- 4 cups Natural Wheat Bran or Bran Flakes
- 2 cups Bran Bud Cereal like All-Bran Buds
- 2 cups Boiling Water
- 1 cup Oil
- ½ cup Applesauce
- 2 cups Sugar or Brown Sugar
- 4 Eggs
- 4 cups Buttermilk
- 5 cups Whole Wheat Flour
- 4 tsp Baking Soda
- 1 tsp Salt
- 1½ tsp Vanilla Extract
- Optional Add-Ins: raisins, chopped nuts, shredded carrot, diced apples, or cinnamon
Instructions
- Soften the Bran:In a large bowl, pour boiling water over the bran bud cereal and wheat bran and let it sit to soften.
- Mix the Wet Ingredients:In a second large bowl, whisk together oil, applesauce, sugar, eggs, buttermilk, and vanilla.
- Add the Bran:Stir the softened bran mixture into the wet ingredients.
- Dry Ingredients:In a separate bowl, combine flour, baking soda, and salt. Gradually stir into the wet mixture until just combined. Don’t overmix.
- Add Mix-Ins (Optional):Fold in any extras like raisins, shredded apple, or nuts if using.
- Refrigerate or Bake:Store the batter in a container with a tight-fitting lid and keep refrigerated for up to 30 days. When ready, scoop batter, with large cookie scoop, into greased muffin cups or lined muffin tins and bake at 375°F for 15–20 minutes, or until golden brown and a toothpick comes out clean.
