Make Ahead Overnight Refrigerator Bran Muffins
There’s a super power we feel when dinner is in the slow cooker before 9 in the morning, or when lunches are made the night before. Similarly, there’s a super power we feel when a batch of muffins are baked fresh in the morning, but we made the batter the night, or even days before. You’re winning Mama.
Making them Healthy
These muffins have become a life-saver when you have little people who are “always hungry.” I tried the original version, made some adjustments, and finally figured out my go-to way to make these. Giving credit where credit it due, the original recipe is from the Vanilla Tulip, but when I saw 3 cups of sugar I couldn’t do it. Similar to spending $7.24 on a coffee, it was just something I couldn’t justify and call a “healthy” breakfast.
So, I got to work making these a bit more healthy. Ashley calls them 6 week bran muffins, but in our house they last 1 week max. I made 2 dozen this morning and then have enough batter to make at least 2 more dozen whenever we need them. I’m sure by Sunday they’ll be gone. I like having hot muffins, but I may make them all up and have frozen muffins on hand too.
Reasons to Love this Recipe
I love this refrigerator bran muffin batter because it really soaks up everything as it sits overnight and baking them couldn’t be easier in the morning. I recently got a silicone muffin pan and that’s really helping my morning muffin making. The cleanup is a breeze with a muffin tin like this!
While bran muffins may generally call for bran flakes or dry ingredients that may be harder to come by like wheat grain or oat bran, this recipe calls for bran cereal with raisins in it. If your kids don’t love raisins, you could opt for bran cereal without them. I know it may not be the healthiest, but it’s a great shortcut and you’ll still get the benefits of bran in these healthy bran muffins by simply walking down the cereal aisle.
A little Healthy Twist
In creating this recipe I of course wanted to cut the sugar and have found 1 cup of honey and 1 cup sugar to be perfectly sweet enough. The cereal of course has sugar, but I still argue these to be a wholesome bran muffin. I’ve made them with monkfruit in place of the white sugar and they’re a great breakfast with that substitution as well!
Should I ever be low on honey, I could try maple syrup. I really think using cups buttermilk helps the batter, so don’t sub that out with regular or skim milk.
Allow to Rest
You’ll need a large mixing bowl to make these, preferably with a lid. Here’s the one I use. To make it easiest I like mixing the wet ingredients and dry ingredients separately, then mix the bran mixture all together. For best results the batter rests with a lid or plastic wrap on the bowl eight hours or overnight.
I’ve had questions about what the batter should look like, and I think to get the best results you really want to follow each instruction, and ingredient. Using buttermilk here really helps with the consistency and aiding in everything soaking together. It may take you a little time to get the hang of it, but I really think you’ll love these wholesome bran muffins!
Time to Bake
When it’s time to make this great recipe, preheat your oven to 350. The old recipe called for 400 but I’ve found 350 for 20 minutes results in the best golden brown baked muffins! I simply spray my muffin tin with a little avocado oil spray and use a muffin scoop. Depending on your oven, you may need a little less or a little more time.
Allow them to rest for 3 minutes and then cool completely on a cooling rack. I enjoy these as is, but butter or even cream cheese would be delicious with them! A warm cup of coffee or tea and you can see how these would be great as a breakfast, snack, or edible gift!
This is such a good recipe for when there are kids over and they want a snack, or you need to bring a baked good somewhere. Have a new neighbor? Bring them these! I know cookies can be such a treat, but I love that in gifting fresh muffins you’re able to give someone something thats a great option they can eat whenever they want! Plus, the smell of bran muffins is so homey.
Will you make this easy recipe? As always let me know if you have any questions or comments below! Happy baking!
Refrigerator Bran Muffins
Ingredients
- 4 eggs
- 1 cup honey
- 1 cup avocado oil
- 1 quart buttermilk
- 6 cups bran cereal with raisins
- 1 cup sugar
- 1 tsp salt
- 5 cups all-purpose flour
- 5 tsp. baking soda
Instructions
- Whisk your wet ingredients together in a medium bowl, eggs through buttermilk.
- In a large bowl with lid, combine the dry ingredients and mix. Stir in the wet ingredients and incorporate.
- Combine well and store in the fridge overnight until you're ready to use!
- When you're ready to bake, preheat oven to 350.
- Bake in greased muffin tins for 20 minutes until a toothpick comes out clean.
- Allow to sit in muffin tins for 3 minutes and then remove from muffin tins and allow to cool on a wire rack.
- Enjoy warm with butter or save and freeze them for later!
