Six Week Raisin Bran Refrigerator Muffins

4.95 from 36 votes
Jump to RecipePinSave to Favorites

Site Index Bran Breakfast and brunch Freezer-friendly Muffins

This post may contain affiliate links. See my privacy policy for details.

Did your Mom make these Six Week Raisin Bran Refrigerator Muffins when you were growing up as well?

And if she did, did she store it in: A) the huge Tupperware bowl with a lid that everyone had or B) a 4 litre ice cream pail with a lid.

My mom stored it in an ice cream pail, for sure. I remember my mom making us muffins from this recipe when we were in school and I distinctly remember it being in an ice cream pail. I am pretty sure however that the ubiquitous Tupperware lidded monster bowl was the top choice for moms of the 70’s and 80’s.

Six Week Raisin Bran Refrigerator Muffins in Muffin Tins
Six Week Raisin Bran Refrigerator Muffins

I was happy to see that these muffins ring in at only 140-160 calories each. I had to triple check my nutrition calculator because I didn’t believe it, but it’s pretty correct if you make 5 dozen ( and you will make really close to that!). So for a junky 1970’s muffin recipe that’s pretty good!Now I am not claiming that this recipe is healthy, but any means. It has white sugar and oil in it, Raisin Bran cereal, I mean these are not the healthy muffin you are looking for.

But let’s face it : muffins aren’t exactly healthy, no matter what anyone claims. Sure, you can make them lighter like my Light Blueberry Lemon Muffins  but light muffins are still carb-loaded deliciousness with minor nutritional payout.

I’m just being honest here, sorry.

Top down shot of Six Week Raisin Bran Refrigerator Muffins in Muffin Tins

I figure you may as well just enjoy a seriously amazing bran muffin – not for health’s sake, but for deliciousness sake – and have a side of fruit salad to help ease the guilt.

Yes, the bran is good for you and yes the extra iron is awesome for those of you that are like me and can’t get enough iron it seems. So six week refrigerator bran muffins aren’t completely terrible.

Scooping Raisin Bran Muffins Dough Added Into Muffin Tins

They are also SO GOOOD. Oh man. Those crispy tops and the sweet raisin bran interior? These are one of my favourite muffins and the kids love them for breakfast. They are so fast to bake up in the morning first thing while the kids are getting ready and we all have a hot, fresh breakfast before they go to school.

Baked Six Week Raisin Bran Refrigerator Muffins in Muffin Tins and Cooling Rack

Six week refrigerator bran muffins are pretty much a lifesaver for busy mornings! They also make an appearance for after school snacks before swimming, I love that the batter just sits in the fridge and anyone (yes ANYONE including the kids) can whip up muffins at any time.

So, did your Mom make these when you were a kid?

Happy baking!




Pin this to your Breakfast or Baking Boards and Remember to FOLLOW ME ON PINTEREST!

 Six Week Raisin Bran Refrigerator Muffins from @kitchenmagpie. My mom kept this batter in a huge lidded Tupperware bowl or ice cream pail in the fridge! Who else's mom had this in the fridge when they were kids? #recipe #branmuffins #muffins #breakfast #family

Enter your email to get this recipe emailed to you, so you don’t lose it and get new recipes daily!

Six Week Raisin Bran Refrigerator Muffins

The classic that we all grew up with, Six Week Raisin Bran Refrigerator Muffins
4.95 from 36 votes
Prep Time
10 minutes
Cook Time
15 minutes
Breakfast Meals
Karlynn Johnston


  • 4 eggs
  • 3 cups sugar
  • 4 cups buttermilk
  • 6 cups bran cereal with raisins
  • 5 cups all-purpose flour
  • 1 cup vegetable oil
  • 5 teaspoons baking soda
  • 1 teaspoon salt


  • In a very large bowl, beat the eggs and sugar until well combined.
  • Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well.
  • Refrigerate at least 6 hours before using.
  • When you are ready to bake, pre-heat your oven to 400 °F.
  • Use a large cookie scoop to fill greased or paper-lined muffin cups two-thirds full with batter ( see photo)
  • Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean.
  • Store the batter covered, in the refrigerator for up to 6 weeks.

Recipe Notes

Calories and nutritional information are an estimate, actual numbers will depend on brands used and portion size.

Nutrition Information

Calories: 137kcal, Carbohydrates: 29g, Protein: 3g, Fat: 1g, Cholesterol: 15mg, Sodium: 209mg, Potassium: 125mg, Fiber: 2g, Sugar: 14g, Vitamin A: 190IU, Vitamin C: 1.6mg, Calcium: 57mg, Iron: 2.1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Learn to cook like the Kitchen Magpie

A Very Prairie Christmas Bakebook

Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!

Learn More

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Bran Breakfast and brunch Freezer-friendly Muffins

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Holly says

    Love these muffins! Great snack for the kids…. And brings back fond memories of my childhood:)5 stars

  2. Joycelyn says

    Been making six week bran muffins with raisins or at times other dried fruits plumped in warm water then drained well before using, for a good 60 plus years.

    have to ask since I have a weathered old copy of the original six week bran muffins recipe ( that used oil, not butter like later recipes that had switched from oil to butter had done.)
    Known fact, once butter cools after baking, it returns to being a solid resulting in a not so moist baked good compared to baking with oil or even half oil and half melted butter.

    That aside..
    Where’s the addition of plain/regular baking bran that’s usually steeped in boiling water then drained and the addition of the very important molasses that assures home bakers and cooks their bran muffins would bake up tasty and moist each and every time?

    Neither is included in your recipe ingredient list which by your depicted photo makes the muffins look quite pale in colour. Bran flakes cereal is okay but it’s just cereal flakes that would act like all other flaked cereal by turning to watery mush once mixed with liquid which in turn could never give the same texture, taste, and moistness as regular bran and molasses would do.
    If you ever decide to do some research of why flake cereal was invented such as corn flakes, especially for men confined to sanitoriums, you’ll find a very surprising answer!

    • Lilac Rose says

      Joycelyn, appears YOUR recipe is what I’m searching out! 🙂 Any chance you’d be willing to share? Pretty please? I’ve been searching for days!3 stars

  3. Jane Evans says

    Can you use self rising flour and they will still keep batter for 6 weeks

    • Julie A Iverson says

      My bran muffins turned out small and heavy. Not raised and moist

  4. Tanna Romero says

    How come the buttermilk doesn’t go bad after 6 weeks? The date in the carton is much less than 6 weeks.
    Thanks tanna

  5. Nana says

    I make these replacing flour with 3/4 whole wheat flour 1/4 white flour 1cup raisins soaked to plump. Small can crushed pineapple w juice 3 mashed bananas replace sugar with 1 cup monk fruit sweetener

    • Paulette Cathey says

      Nana, do you still use the Raisin Bran cereal?

  6. Mary Ann Patterson says

    Does adding bananas keep them from being “everlasting”?

  7. Helen says

    I have my mom’s hand written recipe for these. Had a craving for them so I made a batch this week. They are so moist. I love that you only need to bake as many as you want.

  8. Diana T says

    I’m about to make a batch of these- haven’t made them in years! We laugh & call these MAT Muffins- make a turd because they also are a great “mover” and taste better than a laxative! They really ARE good though! I’m thinking about adding some walnuts too in this batch!

  9. Andrea Pulling says

    I made these for years when the kids were at home. It was a Sunday morning treat before church. I used All Bran though. And with each batch I made out of the recipe, I would add a different ingredient. (ie. crushed pineapple, cherries, blueberries, nuts, raisins, etc.) It was always a surprise to see what the extra item was. We all loved them……5 stars

  10. Sally says

    Where’s the All bran? our recipe always had All bran or Bran Buds that we’re soaked in boiling water before mixing with the other ingredients.

  11. Stacey says

    Do you think they could be made into mini loafs instead of muffins?

  12. Cathy says

    Love these muffins, been making them for years! I throw in about 1 1/2 cup of raisins too!

    • Cricket says

      I love this recipe too! Adding dried cranberries is also a good thing to add once in a while for a change. Also chopped walnuts or chopped pecans, too.

    • Cathy says

      I’ve made these for years. I add 1 1/2 cups chopped pecans,1 tsp ground cinnamon,1 tsp.ground cloves and 1 tsp ground nutmeg and cook them in mini muffin pans.5 stars

    • GAIL L SCHUETZE says

      My kids are 24 and 28 and I use to bake these for their breakfast. I also froze them in batches to take camping

  13. Diane Rubinato says

    So glad to find this recipe. I made my first batch of Raison Bran muffin using a 6 jumbo tin. Baked them for 20 minutes, then left them in the tin to cool and they turned out great!

    Just curious if anyone have tried freezing their muffins after they were baked?

    Thank you and I can’t wait to try yourCinnamon Raisin Oat Bran Muffins – 6 Week recipe next!

    • Kathy says

      I bake them all, cool and freeze . then a minute in the microwave and fresh muffins!5 stars

  14. Diane Rubinato says

    So glad to find this recipe. I made my first batch of Raison Bran muffin using a 6 jumbo tin. Baked them for 20 minutes, then left them in the tin to cool and they turned out great!

    Just curious if anyone have tried freezing their muffins after they were baked?

    Thank you and I can’t wait to try your 6 week Cinnamon Oatmeal recipe next!5 stars

    • Vera says

      Can you add cinnamon and sub brown sugar for the white?
      If so how much of each?

      • GAIL L SCHUETZE says

        Yes. My original recipe from the 1986-90’s. When my kids were small. 1/2 white 1/2 brown sugars. I also added vanilla cinnamon and nutmeg

    • GAIL L SCHUETZE says

      My kids are 24 and 28 and I use to bake these for their breakfast. I also froze them in batches to take camping

  15. Monica says

    Ha ha, I remember these well! And my mom used the ice cream pail too! How did they all do the same thing without Pinterest and the internet?!

    • Karlynn Johnston says

      Those were the days when they had Tupperware parties and exchanged recipes!5 stars

Leave a Comment or Recipe Tip

Recipe Rating