Easy Make-Ahead Refrigerator Bran Muffins
Whip up these easy, make-ahead refrigerator bran muffins for a fresh, homemade breakfast or snack anytime! Perfectly moist, healthy, and freezer-friendly—just scoop and bake!
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.
Notes
Special Tools (affiliate links): Ceramic Muffin Pan | Cookie Scoop |
