This muffin mix is quick and easy and can be kept in your refrigerator or even in your freezer.  That makes getting a hot breakfast on the table super easy in your busy morning.  Win win!
Make Ahead Bran Muffins

My wonderful mother-in-law gave me this recipe and I’ve made it more times than I can count. Having muffin mix in the refrigerator or even your freezer is a major help in our busy mornings or when you have guests. I always feel good when I can get them a hot breakfast that I know will fill them up until lunch.

These muffins are pretty quick and easy to make, not to mention delicious. And, for those following WW, depending on the size of your muffins, these are just 4 points each. Make a batch today, keep some in the refrigerator for this week and freeze the rest. Enjoy!

Make Ahead Bran Muffins

Make These Bran Muffins Ahead, Store in Frig or Freezer
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 6 dozen
Cost: 3 WW Freestyle Blue


  • 15 oz Box of bran cereal, with or without raisins
  • 5 cup flour
  • 3 cups sugar
  • 5 tsp baking soda
  • 2 tsp salt, iodized or sea salt
  • 4 large eggs, whisked
  • 1 qt buttermilk
  • 1 cup vegetable oil


  • Preheat the oven to 350 degrees.
  • Grease (or use Pam on) the muffin tins
  • Sift together the flour, sugar, baking soda, and salt over the bran cereal in a large bowl
  • In a separate bowl, mix together the eggs, buttermilk, and oil.
  • Add your wet mixture into the dry mixture and mix together with a large spoon (do not use a mixer).  Continue to stir the two together until the entire mixture is moist.  There will be several pockets of dry mix so really make sure they are all broken open.
  • Fill the muffin tins ¾ full.
  • Bake for 20 minutes, or until the tops are golden brown and you pass the toothpick test.


I find it’s best to leave the mix sit over night in the refrigerator if possible.  They are still good if you make them right away, but when it sits for a little while, the bran cereal softens just that little bit more that sometimes makes a big difference.
Also, if you want that almost crispy muffin top, let the batter sit out in the muffin tins for 10-20 minutes before sliding them into the oven.
Finally, I typically divide the batter, keep a few day’s worth in the refrigerator, and put the rest in the freezer.  If I know I have a busier than usual morning, I’ll make some muffins the day before.  Otherwise, I pop a few in the oven while I’m packing lunches in the morning so we get a fresh, hot breakfast.  

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One Comment

  1. Kim @rusty.chandelier on IG says:

    These look like they would be super easy to make and taste delicious! Thanks for sharing the WW points of these, too! Love that you put the extra tips on here about how to get the crispy muffin top. That’s how I like my muffins!😉
    Really enjoying you blog!