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Refrigerator Bran Muffins

These muffins are perfect for breakfast or snack anytime of the day. It is so satisfying to scoop out just the right amount of batter when you are craving a fresh muffin- the batter keeps for several weeks in the refrigerator. These muffins also freeze beautifully!

Course Breakfast, Snack
Keyword bran, muffin
Author Christina Shoup


  • 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


  1. Dissolve baking soda in boiling water. Set aside.

  2. In a very large bowl, cream together butter and sugar. Scrape bottom and sides of bowl as needed.

  3. Add eggs one at a time and mix until incorporated.

  4. Add buttermilk slowly and mix well.

  5. Add soda water slowly and mix well.

  6. Add the following ingredients, mixing well between each addition: white flour, whole wheat flour, salt, all bran, bran flakes, raisins and walnuts.

  7. Pour into an airtight container and place in the refrigerator. Will keep for 2-4 weeks.

  8. 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.