Refrigerator Bran Muffins
This is THE 1970’s recipe for Refrigerator Bran Muffins! The batter keeps in the fridge for six weeks for fresh muffins on demand.

Moist and tender, these Refrigerator Bran Muffins with All Bran Cereal are an absolute gem of a recipe. The batter will keep a full six weeks in the refrigerator and makes a large amount, so you can enjoy freshly baked muffins for weeks with just 15 minutes of prep.
I own a lot of 1970’s and 1980’s church cookbooks, and these muffins were featured DOZENS of times in them. There was very little nuance between recipes, leading me to believe the recipe was printed in a popular magazine or on the back of a box/bag/jar of one of the ingredients (perhaps the Crisco!).
Since the original recipe contained both Kellogg’s All Bran and Nabisco 100% Bran, I don’t think it was either cereal company that created the recipe. If you have any idea where it originated, let me know in the comments below!
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Ingredients
This recipe makes a LOT of batter, but you can easily halve or quarter the recipe for a smaller batch, if you’d like.
- The original recipe called for 2 cups of Nabisco 100% Bran and 4 cups of Kellogg’s All-Bran cereal. Nabisco no longer makes 100% Bran, so we’ll substitute more All-Bran instead.
- Buttermilk creates a lightly tangy flavor that balances the sugar nicely. I like using real buttermilk here instead of making my own.
- The original recipe called for shortening instead of butter. I tested this recipe with shortening, oil, and butter. All three created a similar texture and delicious muffins, but the flavor of the muffin with butter won the taste test. Use what you like, of course.
How to make Buttermilk Bran Muffins
Start by soaking two cups of the All-Bran in boiling water until the water cools. While you’re waiting, cream together the butter and sugar until light and fluffy. The creaming process makes for a lighter and fluffier muffin. You can also cream the sugar and shortening together, if you opt for shortening instead of butter.
Next, beat the egg into the butter and sugar mixture. Alternate adding the buttermilk and the flour mixture (flour, salt, baking soda). Then, stir in the soaked All-Bran and the dry All-Bran.
Place cupcake liners in a muffin tin, then fill each well two-thirds of the way full with batter. This recipe makes 50–60 muffins, so any extra batter can go straight into the fridge.
Bake for 15 minutes at 400°F (this may seem like a high temperature for a muffin, but it creates the lightly golden brown tops which do not occur at 350°F).
Can I freeze Bran Muffins?
Bran Muffins are ideal for freezing. After baking, keep them in an airtight container or freezer bag, and freeze for up to two months. Defrost at room temperature or in the microwave before eating.
How long does Bran muffin Batter keep in the fridge?
The muffin batter will keep up to six weeks in the refrigerator. One reader mentioned that her mom kept the batter in an ice cream pail in the back of the fridge. However you store it, make sure it is tightly covered. I actually prefer the taste/texture of the muffin batter after it has sat in the fridge for a week or so—good things come to those who wait!
📖 Recipe
Refrigerator Bran Muffins
Ingredients
- 6 cups All-Bran cereal, divided
- 2 cups boiling water
- 1 cup butter, softened (or substitute shortening such as Crisco)
- 3 cups sugar
- 4 eggs
- 5 cups flour
- 5 teaspoons baking soda
- 2 teaspoons salt
- 4 cups (1 quart) buttermilk
Instructions
- Pour 2 cups of All Bran into a medium bowl. Pour 2 cups boiling water over the top. Set aside to cool.
- Preheat oven to 400°F. Grease a muffin tin, or line with cupcake liners.
- In your largest bowl, beat 1 cup softened butter and 3 cups sugar with a hand mixer or stand mixer until light and fluffy.
- Beat in 4 eggs.
- In a large bowl, whisk together 5 cups flour, 5 teaspoons baking soda, and 2 teaspoons salt.
- Add 2 cups of the buttermilk to the sugar mixture, followed by half of the flour mixture. Stir to combine.
- Repeat with the remaining 2 cups buttermilk and remaining flour mixture.
- Stir until combined. Stir in the remaining 4 cups All Bran and the All Bran soaked in water.
- Fill the muffin cups ⅔ of the way full with muffin batter.
- Bake for 15 minutes, or until lightly golden brown on top.
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