Classic Refrigerator Bran Muffins (with All-Bran Cereal & Raisins)

June 12, 2023
Classic high-fiber Refrigerator Bran Muffins, made with Kellogg's All-Bran cereal, aren't just packed with fiber -- they're packed with flavor, too.  And since the batter can be kept in the refrigerator for days, or the baked muffins can easily be popped in the freezer, they're perfect for a quick make-ahead breakfast or anytime snack.

Stack of Refrigerator Bran Muffins made with All-Bran Cereal Image

Okay, I'll just lay this out there right from the start, these Refrigerator Bran Muffins are lovingly referred to as "fiber bombs" in our house. Because, you know, they help with a certain ... issue. Do you catch my drift?

Being packed with fiber, however, isn't the only benefit these muffins deliver. They're also quite tasty, delivering up just the right touch of sweetness from raisins, a richness from molasses, and tender moistness from buttermilk.

They're a fabulous breakfast bite alongside that morning cup of coffee. Though personally, I love to enjoy Refrigerator Bran Muffins as an afternoon snack.

I often whip up a batch, pack them in small packs in ziploc bags or plastic containers, and pop them in the freezer. Then they're ready to just grab a pack out of the freezer every few days, and I'm good to go with a great quick-grab snack or breakfast. Since a batch makes 5 dozen muffins, the batch can keep you going for snacks for quite some time.

High-fiber Refrigerator Bran Muffins, made with Kellogg's All-Bran cereal, aren't just packed with fiber -- they're packed with flavor, too.

What's to Love About This Recipe?

  • Large batch - A batch of these beauties makes about 60 muffins, meaning you can knock out the prep for a bunch all at one time.
  • Make ahead convenience - Refrigerator Bran Muffin batter can be kept in the refrigerator for days, or the baked muffins easily can be popped in the freezer, making these muffins a perfect make-ahead breakfast or snack.
  • High fiber - Made with Kellogg's All-Bran cereal as their base, Refrigerator Bran Muffins are simply (and deliciously) packed with fiber.
  • Fabulous flavor - Combining their bran cereal base with the sweetness of raisins and richness of molasses, Refrigerator Bran Muffins deliver up fabulous flavor in every bite.
  • Perfect for breakfast or snacking - Enjoy alongside your coffee for a tasty breakfast bite, or they're perfect as an anytime grab-and-go snack.

Refrigerator Bran Muffins in Muffin Pan Image

Refrigerator Bran Muffins Ingredient Highlights:

To create the classic high-fiber deliciousness of these Refrigerator Bran Muffins, along with basic baking ingredients, you'll need:

  • All-Bran cereal - Kellogg's All-Bran cereal provides the high-fiber bran base for these classic muffins.

  • Molasses - A generous dose of molasses brings richness to the baked muffins, helping create their signature flavor.

  • Raisins - Provides nice bits of sweetness throughout the baked muffins. Golden raisins or dried cranberries could be substituted, if you prefer.

  • Boiling water - Used to soak the All-Bran cereal and raisins, softening the cereal and plumping the raisins before they're added into the full muffin batter.

  • Buttermilk - Brings richness to the muffins and helps them bake up moist and tender. We do not recommend substituting regular milk for the buttermilk.

  • Granulated sugar -  One cup of granulated sugar serves as the muffins' sweetener. One cup or honey or 2/3 cup of Splenda sugar substitute may be used in its place.

  • All-purpose flour -  Five cups of all-purpose flour creates the structure of the muffins. A mixture of 3 cups all-purpose flour + 2 cups whole wheat flour can be used instead.

Box of All Bran Cereal Image

How to Make Classic Refrigerator Bran Muffins:

To whip up a batch of classic Refrigerator Bran Muffins, start by combining a bit of the recipe's All-Bran cereal with raisins and boiling water.

Pouring Boiling Water Over All Bran and Raisins to Make Refrigerator Bran Muffins Image

Set the mixture aside and let it sit until the cereal gets all squishy. The boiling water softens and plumps the raisins and breaks down the bran cereal, creating a very moist and mushy mixture.

Bowl of Softened Bran Raisin Mixture to Make Refrigerator Bran Muffins Image

Next, grab a large mixing bowl ... and when we say large mixing bowl, we mean it! Because this recipe creates a big  ol' batch of batter. Mix up the muffin batter, including more All-Bran cereal, molasses, and buttermilk.

How to Make Refrigerator Bran Muffins Image

Then add in the squishy mushy raisin & All-Bran mixture.

Mixing Refrigerator Bran Muffins Batter Image

Now let me say, I'm not sure if you can tell in these photos, but the bowl we're using for mixing up the batter is HUGE. -- And you can see how full it is. We are actually using a 6 to 8-quart mixing bowl.

I recommend using the largest bowl you have. If you don't have a huge bowl, consider using two large mixing bowls and dividing the ingredients evenly between them as you mix the batter up.

Batter for Refrigerator Bran Muffins in Large Bowl Image

Now at this point once the batter is prepared, you can either bake the muffins up in muffin tins or refrigerate the batter to bake later.  

Supposedly, Refrigerator Bran Muffin batter can be kept in the refrigerator for up to two months. -- Hence, its name. To be completely honest, I've never felt completely comfortable keeping it unbaked for that long. -- The longest I've refrigerated the batter is two weeks.

Rather than refrigerate the batter, I prefer to bake all the muffins immediately and then put the baked muffins in the freezer in small packs.  

But whether refrigerating the batter, or freezing the baked muffins -- either way you've got a perfect quick breakfast or anytime snack on hand. One that's packed with both fiber and flavor, to boot.  

But given Refrigerator Bran Muffins' "fiber bomb" super powers, we recommend eating just one of these tasty muffins a day. -- If you know what we mean.

Inside Texture of Classic Refrigerator Bran Muffins Image
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bran muffins recipe, All Bran cereal muffins
Yield: about 60 muffins

Classic Refrigerator Bran Muffins

Classic high-fiber Refrigerator Bran Muffins, made with Kellogg's All-Bran cereal, aren't just packed with fiber -- they're packed with flavor, too. And since the batter can be kept in the refrigerator for days, or the baked muffins can easily be popped in the freezer, they're perfect for a quick breakfast or anytime snack.
prep time: 20 Mcook time: 20 Mtotal time: 40 M


  • 5 c. All-Bran cereal, divided
  • 2 c. boiling water
  • 1 (15 oz.) box raisins
  • 1 c. granulated sugar (or 1 c. honey or 2/3 c. Splenda)
  • 2 c. molasses
  • 1 c. canola oil
  • 4 eggs, well beaten
  • 1 quart buttermilk
  • 5 c. all-purpose flour (or 3 c. all-purpose flour + 2 c. whole wheat flour)
  • 5 tsp. baking soda
  • 1 tsp. salt


How to cook Classic Refrigerator Bran Muffins

  1. In a medium-sized bowl, combine 2 cups All-Bran cereal and raisins. Pour boiling water over the mixture and set aside to cool.
  2. Place sugar in a very large mixing bowl. Stir in oil, molasses, eggs, buttermilk, and remaining 3 cups All-Bran cereal.
  3. Stir together flour, baking soda, and salt; add to the sugar mixture and stir to combine. Stir in the cooled raisin-cereal mixture.
  4. Spoon batter into muffin tins coated with non-stick cooking spray, filling cups 3/4 full. Bake at 400 for 20 minutes.
  1. Muffins can be baked right away, or batter may be stored in the refrigerator for {supposedly} up to 2 months, and baked as needed. Though I've never stored the batter this long! I prefer to bake all my muffins right away, pack them in small packs in ziploc bags or plastic containers, and then freeze the baked muffins to serve when needed.
Created using The Recipes Generator

Classic Refrigerator Bran Muffins ~ These tasty muffins made with All-Bran cereal aren't just packed with fiber -- they're packed with flavor, too! And since the batter can be kept in the refrigerator for days, or the baked muffins easily popped in the freezer, they're perfect for a quick breakfast or anytime snack.

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This post is linked with Weekend Potluck.


  1. Wonderful treat for breakfast. Blessings, Catherine

  2. Stopping over from Time to Sparkle. I always forget about bran muffins in favor of more unhealthy ones :) Thanks for reminding me though... I do actually like them and need to make them more often. Pinned!

    1. Thank you! I try to keep them on hand for a grab-and-go snack, and even have them for dessert sometimes. Now, if I could jussssst replace chocolate with bran muffins a little more often ... :-)

  3. Yum, I love these and had kind of forgotten about them too. This post had me laughing:) :)

  4. These look delicious, Tracey! I have a family recipe for bran muffins that I make all the time, but this looks tasty and healthy too. Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party. HOpe you are having a lovely week!

  5. Had to laugh at your "warning". They look great and remind me of some bran muffins I use to make for work.

  6. These Bran Muffins will be awesome to have on hand. Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
    Miz Helen

  7. YUM!!! I used to make a similar raisin bran muffin with raisin bran cereal. It also had a quart of buttermilk and you don't have to use boiling water. Just fold in the box of cereal at the end of mixing everything together.

    Charlotte Moore

  8. These look perfect! I love a good muffin recipe.

  9. If you don't have a bowl large enough, use a roaster pan!!! The addition of pumpkin is wonderful in these!

  10. do you have to use All-Bran ceral or can you use regular Bran ceral?

  11. Delicious! And when she said Big Bowl she meant a BIG BOWL!!!

  12. Can I use grape nuts instead of all bran?

    1. Hmmmm, I've never tried them with Grape Nuts. I'd be worried Grape Nuts would "act" totally differently in the recipe though, so would recommend sticking with All Bran. If you give a try with Grape Nuts, please let us know how it works!

  13. I kept a big bread bowl of these bran muffins in the fridge back in the 70’s.

    In Canada they were called Steve Podborski’s Mother’s bran muffins. He was a champion Olympic skier in the day and a national hero.

    They are so good. Wonderful to have the recipe again. Thank you.
    PS. I’d often toss in some dates or other dried fruit.

  14. Can you use just regular bran in place of the actual cereal?

  15. Just found out I have diabetic and was worried couldn't find a good snack so figured I would have to go with the plaiin bran muffins but you got banna chocolate chip and applesauce and blueberry muffins pumpkin chocolate chip. Muffins and oatmeal ones thanks for keeping my hopes up.

  16. Wish I knew how many muffins this recipe was for, then I would know whether to divide it in half, or not.

    1. It yields about 60 muffins. You can store the batter for 6 weeks in the refrigerator and make as many as you need.

  17. I plan on making these without the raisins. Should I decrease the amount of liquid or add more cereal? Thanks! :)

  18. I lost this receipt thank GOD I found it on your site.

  19. Has anyone cut this recipe in half? Seems it would be more manageable for average household.

    1. We always mix up the full amount, but you can absolutely cut the recipe in half if you'd like. That would be no problem.

  20. Love you and your recipes.. can I just add a can or two of pumpkin to this..will it bake the same?

    1. It will change the baking. It does sound good; please let us know if you try it. Experimenting and changing recipes is part of the fun in baking.

  21. My mom made these when I was a kid. I Loved them! Im so excited to make them as an adult! I tried finding the Nutrition info on these on this page but couldnt find it. Do you happen to have the Nutrition Facts on hand? Thanks!

    1. Unfortunately we do not have the nutritional information for these. We hope you will try them and enjoy.

  22. OMG, so happy I found this delectable muffin recipe! Many, many Thanks

    1. You are so welcome. We love hearing our readers enjoy the recipes.


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