This post may contain affiliate links. Please read our disclosure policy.

Just a few short years ago
when I was a young girl 
and my Mother was
my Mother….
Still is, lucky for me.
We just don’t happen to live in the same house anymore. 
Because she is done raising her kids…
And because I am in the middle of raising 5 million kids….. 
Give or take a few.
Say a small prayer for me, would ya?
Thank you ever so much. You are truly so thoughtful. 
Mom used to make some fantastic 
Refrigerator Bran Muffins.
The batter can be made ahead and 
lasts in the fridge for up to one week.
What does this all mean to you?
and your mother or children or husband or dog or whoever you are cooking for…
It means you can have a 
warm from the oven
of breakfast.
Even on a school morning.
Shut. The front door. Will miracles never cease!? 
Sound good to you?
Let’s make ’em. 
Refrigerator Bran Muffins
Time: 10 minutes hands on + 15 minutes baking
Yield: 36 muffins
Recipe adapted from AllRecipes
4 eggs
1 quart buttermilk
1 C vegetable oil
1 C sugar
1/2 C brown sugar
2 t vanilla
6 C raisin bran cereal
1/2 C raisins
5 C flour
5 t baking soda
1 t salt
1. Crack your eggs and toss them into a large mixing bowl, or your stand mixer. I used my Bosch for this recipe.
2. Pour in your oil…
the white sugar
the brown sugar…
and the vanilla. Beat it well. 
3. Add the raisin bran and raisins and stir to combine. 
4. In a separate bowl toss together your flour
baking soda
and salt. 
5. Add the dry ingredients to the wet and stir just until combined. Don’t over mix here, my friends. You want a nice little round top to your muffins, don’t you? Over mixing will leave them flat. What a shame. 
6. Scoop the batter into muffin tins, filling each cup 2/3 of the way full. 
7. Bake at 350 degrees for 15-20 minutes, or until golden brown. Serve with butter and honey. 
8. Store leftover batter in the fridge for up to one week. 

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


  1. Jamie,sorry if this is a repeat.didn't know if my other form went thru or not. You forgot to put oven temp for these muffins.They sound so good.

  2. I make these too (no raisins). They're so good!! I first sampled them when a friend brought them to a function. I had never heard of muffin batter you can keep in the fridge for so long before that, but a couple weeks later I found the recipe in one of my cookbooks. I've been making them ever since. The whole family loves them.


  3. These muffins looks so yummy. I love a make a head recipe. Just one thing….You forgot to add how much raisin bran to include. Thanks and I love your recipes and blog. They rock!

  4. Bless you all for keeping me in line this morning. I've added the cooking temp and the raisin bran measurement.
    Thanks for the heads up!
    Have a great day!

  5. Jamie, thanks for reminding me of something I really like and have pretty much forgotten about ! I also love your silicone cupcake holders, and inquiring minds want to know where to purchase such cuties? Love your recipes, and pics, and bog and…. :>)

  6. Hi Jamie, Just wondering….is there something special about this particular batter or could we do this with any muffin batter (store in the fridge)? What are your thoughts?

  7. Jennifer,
    I'm pretty sure the batter stays good because of the butter milk, and baking soda combo. Any muffin batter with fruit like strawberries or blueberries wouldn't work well because the fruit would start to weep a bit and get juicy. Not sure about other batters. Let me know if you try it!
    Have a good one!