Delicious Refrigerator Bran Muffins: A Healthy Snack for Kids and Families
Kids and snacks seem to go hand in hand, and finding easy, healthy options can make a big difference in your family’s day. These Refrigerator Bran Muffins are the perfect solution—a quick, nutritious snack that you can bake fresh whenever the craving hits. Imagine pulling out warm, homemade muffins from your oven without the hassle of starting from scratch!
The Story Behind Refrigerator Bran Muffins
Years ago, my mom must have had the same idea because I can’t remember a time when this muffin batter wasn’t sitting in our refrigerator, ready to be scooped and baked by any of us kids. I’m not sure where the original recipe came from—maybe the side of a cereal box, a newspaper clipping, or a neighbor’s recipe card. But for my family, it’s a staple from our family recipe book that my mom created for each of us. The recipe originally called for Crisco, which gives a clue to its era, but I’ve always replaced it with unsalted butter for a healthier twist.
Make It Your Own: Ingredient Swaps and Tips
This recipe is versatile, allowing for personal tweaks without compromising on taste. While I sometimes skip the raisins, they add a much-needed sweetness to the muffins. I’ve swapped walnuts for pecans and even substituted raisin bran cereal for the bran flakes and raisins. However, one ingredient you shouldn’t skip is the All Bran cereal—the dry fiber sticks that might not seem appealing on their own but are crucial to the recipe’s success.
You’ll also want to buy a full quart of buttermilk for this recipe instead of making your own with milk and lemon juice. Trust me, you’ll use the entire carton!
Fresh Baked Muffins Anytime: The Convenience of Refrigerator Batter
One of the best things about this recipe is that the batter can be stored in the refrigerator for several days. I just put a fresh batch in the fridge, but not before scooping out enough for everyone to enjoy an afternoon snack. The best part? Tomorrow morning, I can do the same for breakfast or a mid-morning treat, without having to dirty anymore dishes!
Happy snacking,
Christina
Refrigerator Bran Muffins
Ingredients
- 5 tsp baking soda
- 2 cups boiling water
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 4 eggs
- 1 quart buttermilk
- 2 ½ cups all purpose flour
- 2 ½ cups whole wheat flour
- 1 Tbsp kosher salt
- 3 ¾ All Bran cereal
- 2 cups bran flakes
- 1 cup raisins
- 1 cup walnuts, chopped
Instructions
- Dissolve baking soda in boiling water. Set aside.
- In a very large bowl, cream together butter and sugar. Scrape bottom and sides of bowl as needed.
- Add eggs one at a time and mix until incorporated.
- Add buttermilk slowly and mix well.
- Add soda water slowly and mix well.
- Add the following ingredients, mixing well between each addition: white flour, whole wheat flour, salt, all bran, bran flakes, raisins and walnuts.
- Pour into an airtight container and place in the refrigerator. Will keep for 2-4 weeks.
- When ready to bake a fresh batch of muffins, preheat oven to 400°. Line a muffin tin with paper liners. Do not stir down the batter. Using an ice cream scoop, fill the muffin tin ¾ full. Bake until golden, about 15 minutes.
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Marget
Christina!
I’m so happy you posted this recipe!! Brad’s mom also made this recipe (with Crisco!) and kept the batter in the fridge for weeks. I will make a batch of these for Brad for his birthday next week. He will be very happy. Thank you again. I’d completely forgotten about these muffins and don’t have the recipe anywhere.
Hope you and the family are doing great!
Marget 😊
Christina Shoup
Hi Marget!!
So lovely to hear from you… I’m so thrilled you found this recipe! It’s an oldie but goodie and yes, the recipe needed to be updated without the use of Crisco!!). :). I hope Brad enjoys and had a wonderful birthday. And I truly hope your crew is doing fantastic – these kids are now all adults!! Thanks again for reaching out. Take care! ~C