Classic Refrigerator Bran Muffins {with All-Bran Cereal & Raisins}

March 22, 2018
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.

Refrigerator Bran Muffins Image ~ made with All-Bran Cereal

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.

Personally, I love to eat these as my afternoon snack.

All-Bran Cereal Muffins image

I whip up a batch, pack them in small packs in ziploc bags or plastic containers, and pop them in the freezer.  Then I 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 keeps me going for snacks for quite some time.

The high-fiber bran base for these classic muffins comes from Kellogg's All-Bran cereal.  You know, this stuff ...

All Bran Cereal to Make Bran Muffins Image

To whip up the muffins, start by combining a bit of the All-Bran cereal with raisins and boiling water ...

All Bran and Raisins to Make Refrigerator Bran Muffins Image

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

Bran Raisin Mixture Image to Make Refrigerator Bran Muffins

Next you grab a large mixing bowl ... and when I say big, I mean HUGE!  Because this will be a big  ol' batch of batter.  Mix up the batter, including more All-Bran cereal, molasses, and buttermilk.

How to Make Refrigerator Bran Muffins Image

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

How to Make Refrigerator Bran Muffins with All Bran Cereal Image

Now let me tell you, I'm not sure if you can tell in these photos, but the bowl I use for mixing up the batter is HUGE.  And just look at how full it is!  I actually use a 6 to 8-quart mixing bowl.

I recommend using the hugest {is that a word?} bowl you have.  If you don't have a huge bowl, consider using two large mixing bowls and dividing the ingredients evenly between them to mix the batter up.

Batter for Refrigerator Bran Muffins Image

Now at this point, you can either bake the muffins up in muffin tins or refrigerate the batter.  

Supposedly, the batter can be kept in the refrigerator for up to two months ... but I've never kept it refrigerated for that long.  To be completely honest, I've never felt completely comfortable keeping it unbaked for that long.  Nope, 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.  

Refrigerating the batter ... or freezing the muffins ... either way you've got a perfect quick breakfast or anytime snack on hand, one that's packed with both fiber and flavor.  

But given their "fiber bomb" super powers, I recommend eating just one  of these tasty muffins a day.  If you know what I mean.

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 degrees 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

You might also enjoy these other mouth-watering muffin recipes:

Family-Favorite Applesauce Muffins

Dark Chocolate Blueberry Muffins

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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  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.

  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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