Raisin Bran Refrigerator Muffins
Raisin Bran Refrigerator Muffins are super easy to prepare and taste out of this world! You make the batter ahead of time and it will keep for up to 3 weeks in the fridge. You can make as many or as few muffins as you need. Bake them fresh while you are getting ready in the morning and you will have a nice, warm breakfast to enjoy.
Start your day off right by eating a healthy, delicious Raisin Bran Refrigerator Muffin. You can even have the raisin bran muffin as an afternoon treat with a nice, hot cup of coffee or tea or an Iced Caramel Coffee – which is one of my favorites.
Mom’s Best Cereal is free of artificial flavors or preservatives. With no hydrogenated oils and no high fructose corn syrup. I love that about this brand. Raisin Bran has 28g of whole grain and 6g of fiber per serving. It also has 5g of protein! They are are also naturally low fat!
Mom’s Best cereals are a delicious, affordable and environmentally friendly way to do what’s best for your family and for the planet. We love how Mom’s Best helps us provide a nutritious breakfast for our family and how we can easily turn the traditional breakfast cereal into a sweet treat and warm breakfast for our kids too! In fact this is a sweet treat you can feel good about giving to your kids.
Raisin Bran Refrigerator Muffins are the BEST! You can prep the batter and bake each morning so that you have fresh muffins!
Refrigerator Muffins
Print Recipe
Ingredients
- 1 15 oz box Mom's Best Cereal Raisin Bran
- 5 cups flour I like to use 2 1/2 c whole wheat and 2 1/2 c white flour
- 2 1/2 cups sugar
- 5 teaspoons baking soda
- 1 1/2 teaspoons salt
- 4 cups buttermilk
- 1 cup vegetable oil
- 4 eggs
- 1 1/2 cups Craisins or raisins optional
- fresh or frozen blueberries optional
- pecans or walnuts chopped (optional)
- oats optional
Instructions
- Sift flour, baking soda and salt.
- Add Raisin Bran and sugar to the flour mixture and stir.
- Combine buttermilk, vegetable oil and eggs together in a separate bowl & whisk well.
- Pour wet mixture into cereal mixture; stir just until blended.
- Fold in Craisins if using.
- Place in tightly covered container in refrigerator overnight. (I like to use my 8 cup batter bowl).
- Batter will keep up to 2 weeks in an airtight plastic or glass container.
- DO NOT STIR!!!
- To bake, preheat oven to 400 degrees.
- Grease muffin tins (or use muffin liners).
- Spoon desired amount of batter into pan.
- If desired, press blueberries and/or chopped nuts into muffins just before baking and sprinkle with oats.
- Bake 20 minutes or until toothpick comes out clean.
- Cool 10 minutes.
- Serve warm.
Easy Kid’s Desserts:
Crispy Cocoa Rice Treats (gluten free)
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Disclaimer: This post is sponsored by Mom’s Best Cereal. All opinions are 100% our own. We love that Mom’s Best Cereal is nutritious and affordable.
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
I love muffins so these Raisin Bran refrigerator muffins should be right up my alley!
I’m willing to give these a shot.
I like that I can keep the raisin bran refrigerator muffins in the fridge, and only make one or two if that’s all I need.
Definitely pinning for future meal plans!
These raisin bran muffins seem easy enough to make and tasty! I do love raisin bran cereal 🙂
How many muffins will this make?
24 – regular size
I was so pleased with this recipe. Only tweak was adding additional plumped raisins. I baked in jumbo muffin cups for 22 minutes and once cooled kept in zip lock freezer bag on counter. Refrigerated left over batter and baked as needed. This muffin is very filling and held me over for hours. Will definitely make again.
Wow, these raisin bran refrigerator muffins are so easy to make and perfect for back-to-school.
Raisin Bran is my favorite!!
Nom-Nom!
Where can I find Mom’s best cereal?
Made these for the first time ever – I personally can’t tolerate bran (physically, not taste wise lol) but my hubby and son love bran muffins so I thought I would treat them. It wasn’t a darker color that you normally associate with a bran muffin so I played around a bit with the ingredients. I cut back on the sugar by 1 cup and substituted with 1/2 cup of honey and 1/2 cup of molasses. I tossed in some extra raisins too. I hoped I hadn’t messed it up too much but they seem to have turned out fantastic! Looks like I’m going to get maybe 4 dozen out of the batch so its a good thing they last a while in the fridge lol Which makes me wonder, has anyone ever tried to freeze the unbaked batter? As much as they might love bran muffins they may not want this many at a time.
You can’t freeze the batter but you can freeze the cooked muffins 🙂
I was so pleased with this recipe. Only tweak was adding additional plumped raisins. I baked in jumbo muffin cups for 22 minutes and once cooled kept in zip lock freezer bag on counter. Refrigerated left over batter and baked as needed. This muffin is very filling and held me over for hours. Will definitely make again.
P. S. I did not have buttermilk so I added vinegar to the milk and let is sit for 5 minutes. Worked well.
I don’t get out to shop nowadays. Milk is delivered, but buttermilk isn’t available.
Can I sub w whole milk I could sour it w vinegar..? Thanks for the lovely recipe, hope you can help.
Absolutely!