Mama's Refrigerator Bran Muffins

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“Mama made these for decades when she was a working mother (back in the day when most mamas didn't work). These are EASY, so moist, and so good. And because you make up a big batch and they can be kept in the refrigerator and made just a few at a time, they are a life saver for busy cooks because they can be made ahead and baked as needed. I make up a batch and my kids can scoop one or two into a tin and pop it in the oven in the morning for their own hot and hearty breakfast.”
72 small muffins

Ingredients Nutrition


  1. In medium bowl pour boiling water over bran buds and let stand.
  2. In a very large bowl (I use a large Tupperware bowl that has a lid) cream together shortening, sugar, and eggs. Add buttermilk.
  3. Add water/bran mixture to the creamed items.
  4. Add flour, baking soda, salt, raisins, and shredded bran.
  5. Stir until just combined. DO NOT OVERMIX and DON'T STIR AGAIN.
  6. Let sit in refrigerator at least 4-6 hours before cooking. This batter can be kept in the refrigerator for up to 6 weeks (although I must admit I've never had it longer than a couple of weeks).
  7. Don't stir the batter again, just scoop it out to the muffin tin. If not using cupcake liners, grease and flour muffin tin for easy removal. Fill to about 2/3 full. Bake at 400 F for 15-20 minutes for regular size muffins or until a toothpick comes out clean. For large muffins (that's what we usually make) bake for 20-30 minutes or until a toothpick comes out clean.

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