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Muffin sliced open with butter pat, honey drizzled on top
Alison Hallock

Easy Make-Ahead 6-Week Refrigerator Bran Muffins

These Easy Make-Ahead 6-Week Refrigerator Bran Muffins are full of flavor and feed a crowd or your family for weeks. They are hearty, sweet and have the best slightly tangy flavor from the buttermilk. They're a perfect grab-and-go breakfast to prepare on the weekend and have handy for busy weekdays!
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 60 muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 cups bran cereal
  • 2 cups boiling water
  • 1 cup coconut oil melted
  • 3 cups sugar
  • 4 eggs beaten
  • 1 quart buttermilk
  • 2.5 cups all purpose flour
  • 2.5 cups whole wheat flour
  • 5 teaspoons baking soda
  • 2 teaspoons salt

Method
 

  1. Pour 2 cups of the bran cereal in large bowl and pour boiling water over it. Stir and set aside while assembling other ingredients.
  2. In a second large bowl, mix together remainder of bran cereal, melted coconut oil, sugar, eggs and buttermilk.
  3. Sift together flour, baking soda and salt over the second large bowl.
  4. Add bowl of cereal covered in boiling water (that you set aside at the beginning of your recipe) to the second bowl.
  5. Stir all ingredients to combine.
  6. Cover and store in refrigerator overnight.
  7. Preheat oven to 400 degrees.
  8. Grease muffin tins and scoop batter into tin.
  9. Bake for 20 minutes, or until a toothpick is inserted in the middle of a muffin and it comes out clean.
  10. Enjoy warm with honey butter and a cup of hot coffee! Batter will keep in refrigerator for 6 weeks.