I had some extra buttermilk in the fridge this week so I whipped up a batch of this refrigerator raisin bran muffin recipe, a favorite at our house.  I love this recipe because it makes a pile of batter.  You can bake some right away and put the rest of the batter in an airtight container in the fridge.  It’ll last for up to six weeks which means you can bake fresh muffins at the drop of a hat!  Awesome, huh?  My kids are always happy to have fresh baked muffins around the house!

These muffins are delicious and they make a perfect after-school snack or a great addition to the lunchbox.

You can substitute any flake cereal and leave out the additional raisins if you prefer less.  You could even add in some other dried fruit pieces for a bit of variety.

Ready for the recipe?  You’ll want to pin this one!

 Refrigerator Raisin Bran Muffin Recipe

 5 cups all-purpose flour

 2 teaspoons salt

 4 teaspoons baking soda

3 cups white sugar

4 eggs

1 cup vegetable oil

1 quart buttermilk

1 large box of raisins

5 cups Raisin Bran cereal

Add all the ingredients together in a large bowl and mix until well blended.  This mixture can be stirred with a fork to avoid dragging the electric mixer out of the cupboard.

Fill a greased muffin pan with the batter mixture, filling each muffin cup 2/3 full.

Bake at 400 degrees for 10-15 minutes or until the muffins are cooked through.  Let cool before serving.

Refrigerate the leftover batter in an airtight container for up to six weeks.

Refrigerator Raisin Bran Muffin Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Easy raisin bran muffins with a batter that can be stored up to six weeks in the refrigerator.

Print

Ingredients

• 5 cups all-purpose flour
• 2 teaspoons salt
• 4 teaspoons baking soda
• 3 cups sugar
• 4 eggs
• 1 cup vegetable oil
• 1 quart buttermilk
• 1 large snack box of raisins
• 5 cups raisin bran cereal

Instructions

1. Preheat the oven to 400 degrees.
2. Add all the ingredients together in a large bowl and mix until well blended.
3. Spray a muffin pan with cooking spray.
4. Fill muffin cups 2/3 full with muffin batter.
5. Bake at 400 degrees for 10-15 minutes or until baked through.
6. Refrigerate the leftover batter in an airtight container for up to six weeks.

For more delicious baking recipes, be sure to take a peek at this recipe for coffee chocolate chip pull apart bread {made with storebought biscuits}…

… a recipe for chocolate espresso poke cake …

… and chocolate peanut butter cup cupcakes with peanut butter frosting {the surprise inside makes these cupcakes amazing}!