Refrigerator Bran Muffins

This recipe for refrigerator bran muffins uses bran flakes, which is a little different from most bran muffin recipes I have seen. Many versions use bran buds, but I really like using the flakes instead. They are easy to find, even in store-brand versions, and I think they give the muffins a slightly different texture that works really well.

One of the best things about this recipe is that the batter can be made ahead and kept covered in the refrigerator for up to two weeks. That means you can bake just a few muffins at a time whenever you want them, instead of making a full batch all at once. It is such a nice option for busy mornings when you want something homemade without having to start from scratch.

The recipe also includes raisins, but the muffins turn out well with or without them. When I made the batch for these photos, I realized I did not have any raisins on hand, so I simply left them out. They still baked up beautifully and tasted great. I especially love eating these bran muffins warm with a little butter, which makes them even better.

Ingredients for Refrigerator Bran Muffins

• ALL-BRAN CEREAL FLAKES – Bran flakes are the base of this recipe and what makes these muffins different from many other bran muffin recipes. They soften in the batter, giving the muffins a hearty texture and classic bran flavor.
• BUTTERMILK – Buttermilk adds moisture and a slight tang to the batter. It also helps soften the bran flakes and works with the leavening ingredients to give the muffins a tender texture.
• CANOLA OIL – Canola oil adds moisture and helps keep the muffins soft. It also helps the batter stay fresh while it is stored in the refrigerator.
• EGGS – Eggs help bind the batter together and give the muffins structure. They also add richness and help the muffins bake up with a nice texture.
• SUGAR – Granulated sugar adds sweetness to the muffins and balances the hearty bran flavor. It also helps give the muffins a tender crumb.
• BROWN SUGAR – Brown sugar adds extra sweetness along with a deeper, richer flavor. It also helps keep the muffins moist.
• VANILLA – Vanilla adds a warm, sweet flavor that rounds out the muffins’ taste. It is a simple ingredient, but it helps make the muffins taste even better.
• RAISINS (OPTIONAL) – Raisins add little bursts of sweetness throughout the muffins. They are optional, so you can leave them out if you prefer or do not have any on hand.
• ALL-PURPOSE FLOUR – Flour gives the batter structure and helps hold everything together. It works with the bran flakes to create a hearty but still tender muffin.
• BAKING SODA – Baking soda helps the muffins rise and contributes to their soft texture. It also reacts with the buttermilk to help lighten the batter.
• BAKING POWDER – Baking powder gives the muffins extra lift as they bake. Using both baking powder and baking soda helps create a nice texture.
• SALT – Salt balances the sweetness and brings out the flavor of all the other ingredients. Even a small amount makes a big difference in the finished muffins.

Instructions for Refrigerator Bran Muffins

Preheat the oven to 350 degrees and line your muffin tins with paper liners.

In a large bowl, combine the buttermilk and bran flakes. Let the mixture sit for at least 15 minutes, stirring a few times as it rests. This gives the bran flakes time to soften.

In a separate bowl, whisk together the oil and eggs. Stir in the granulated sugar, brown sugar, and vanilla until well combined.

Add the softened bran mixture to the egg mixture, along with the raisins if you are using them. Stir everything together well.

In another bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the bran mixture and stir just until combined.

Fill the lined muffin cups about two-thirds full with batter. Bake at 350 degrees for about 25 minutes, or until the muffins are baked through and lightly golden. This recipe makes about 36 muffins.

Frequently Asked Questions

What makes these bran muffins different from other bran muffin recipes?
These muffins use bran cereal flakes instead of bran buds, which gives them a slightly different texture. The bran flakes soften in the batter and create a hearty, tender muffin.

Can I really store the batter in the refrigerator?
Yes. That is one of the best things about this recipe. The muffin batter can be covered and placed in the fridge for up to 2 weeks, so you can bake fresh muffins as needed.

Can I use store-brand bran flakes?
Yes. A store-brand bran flake cereal works just fine in this recipe. There is no need to buy a more expensive brand.

Why do the bran flakes need to soak in the buttermilk?
Letting the bran flakes soak helps soften them before baking. This gives the muffins a better texture and helps the batter come together more evenly.

Can I bake the whole batch at once?
Yes. You can bake the full batch all at once if you want. But the nice thing about this recipe is that you can also bake just a few at a time and save the rest of the batter for later.

How full should I fill the muffin cups?
Fill the lined muffin cups about two-thirds full. This gives the muffins room to rise without overflowing.

How do I know when the muffins are done?
The muffins should be lightly golden and baked through. A toothpick inserted in the center should come out clean or with just a few crumbs.

How should I store baked bran muffins?
Once baked and cooled, store the muffins in an airtight container. They can be kept at room temperature for a short time or refrigerated to keep them longer.

Can I warm them before serving?
Yes. These muffins are especially delicious served warm. A little butter on a warm bran muffin is always a good idea. Place one muffin on a microwave-safe plate and warm it for about 10 to 15 seconds. If it is still not warm enough, heat it in 5-second bursts until it is just warmed through.

Can I freeze the baked muffins?
Yes. Let them cool completely, then store them in a freezer-safe container or bag. Reheat when ready to serve.

Tips and Tricks

• Let the bran flakes soak in the buttermilk. Giving them at least 15 minutes to soften helps create a better texture in the muffins.
• Store the batter covered in the refrigerator. This recipe is great because you can keep the batter chilled for up to 2 weeks and bake muffins as needed.
• Do not overmix once the dry ingredients are added. Stir just until everything comes together so the muffins stay tender.
• Fill the muffin cups only about two-thirds full. This gives the muffins room to rise nicely without spilling over.
• Serve them warm with butter. These bran muffins are especially good warm, and a little butter makes them even better.

FOR MORE RECIPES LIKE THIS, TRY:

• Blackberry Bran Muffins
• Pumpkin Chocolate Chip Muffins
• Cranberry Orange Muffins with Streusel Topping
• Apple Crumble Muffins