All-Bran Cereal Refrigerator Bran Muffins
These classic All-Bran refrigerator bran muffins mix up in minutes and keep in your fridge for weeks, so you always have warm, wholesome muffins ready for busy mornings.
The Refrigerator Bran Muffin Recipe Your Grandmother Probably Made
If you grew up with a Kellogg All Bran muffin recipe tucked into a family cookbook, you already know the magic of this batter. These All-Bran cereal refrigerator bran muffins are the kind of old fashioned raisin bran muffins that show up at diners like Perkins, except now you can keep the batter waiting in your own fridge, ready whenever you want warm muffins. This is one of those brand muffins recipes that solves the problem of easy fast breakfast ideas on the go, because the hardest part is done days in advance.
The concept is simple and a little bit brilliant. You mix up a big batch of bran muffin batter, something similar to an All Bran cereal muffins classic, and instead of baking it all right away, you let it rest in the refrigerator. The bran continues to soften and the flavor deepens, so by the time you scoop out a few cups for breakfast, the muffins taste even better than they would fresh from a same-day mix.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy large mixing bowl or pot is essential since this batter makes a generous quantity, and a good muffin tin with quality liners keeps cleanup simple during busy weekday mornings.
Why This Bran Muffins With All Bran Cereal And Applesauce Style Recipe Works
Soaking the cereal in boiling water first is the secret step that so many quick bran muffin recipes skip. It breaks down the bran flakes so they blend seamlessly into the batter instead of staying crunchy and dry. Some bakers like to swap in a bit of unsweetened applesauce for part of the shortening, which keeps the muffins moist while cutting back on fat, so feel free to experiment once you have made the base recipe a time or two.
Chef's Tip: Never stir the entire batch of batter before baking a small round. Just scoop gently from the top of the container so you do not deflate the leavening power that has built up in the fridge.
Make It Your Own
This dough is endlessly adaptable, which is part of why it has stayed a favorite Allbran muffin recipe for generations.
- Stir in raisins for a true old fashioned raisin bran muffins experience
- Add chopped dates or dried cranberries for a fruitier bite
- Sprinkle a little extra sugar or a cinnamon streusel on top before baking for a bakery style finish
- Use a mix of half raisin bran and half original All-Bran for deeper flavor and natural sweetness
Ready to make it? Here is the full step-by-step recipe:
All-Bran Cereal Refrigerator Bran Muffins
These classic All-Bran refrigerator bran muffins mix up in minutes and keep in your fridge for weeks, so you always have warm, wholesome muffins ready for busy mornings.
Ingredients
- 2 cups All-Bran cereal, original bran cereal, not flakes
- 2 cups boiling water
- 3/4 cup shortening, or softened butter
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 4 cups buttermilk
- 5 cups all-purpose flour
- 5 tsp baking soda
- 1 tsp salt
- 2 cups raisin bran cereal, optional, for a raisin bran variation
Instruction
In a large bowl, pour the boiling water over the 2 cups of All-Bran cereal and let it sit for about 5 minutes until softened.
In a separate very large mixing bowl (or a large pot, since this batter makes a big batch), cream together the shortening and sugar until fluffy.
Beat in the eggs one at a time, then stir in the buttermilk and the softened bran mixture.
In another bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Fold in the raisin bran cereal if using, for extra texture and a hint of sweetness.
Cover the batter tightly and refrigerate for at least 12 hours, or up to 6 weeks, baking off muffins as needed.
When ready to bake, preheat the oven to 400 degrees F (200 degrees C) and grease or line a muffin tin.
Fill muffin cups about two-thirds full with the chilled batter without stirring the whole batch.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Equipment
- Large mixing bowl or pot
- Muffin tin
- Paper liners or nonstick spray
- Wire cooling rack
- Airtight container for the fridge
Notes
Storing and Serving Tips
The entire point of this recipe is convenience, so treat the batter like a standing breakfast reserve. Keep it in a covered container in the coldest part of your refrigerator, and bake off just a few muffins at a time so you always have a fresh warm batch without daily effort.
These muffins are wonderful served warm with a pat of butter, but they also pack well for lunches or travel mugs on the go, making them one of the best easy fast breakfast ideas on the go for school mornings or busy commutes.
Chef's Tip: If the batter thickens too much after a week or two in the fridge, a small splash of extra buttermilk will loosen it right back up before you scoop.
Whether you call them refrigerator bran muffins or simply your new favorite Perkins bran muffin recipe copycat, this batter earns a permanent spot in your fridge. Once you taste how moist and flavorful they are, you will understand why this recipe has been passed down in so many kitchens for decades.
