Six Week Refrigerator Bran Muffins with Natural Bran

Servings: 4 dozen serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

Take me to the recipe

six week refrigerator bran muffins made with natural bran

Light and airy bran muffins…No kidding!

This is one of those bran muffin recipes that has been around for eons. It makes four dozen muffins and the batter is stored in the fridge so you always have it on hand when you’re in the mood for fresh muffins but don’t have the time or inclination to mix up a batch.

A lot of six-week refrigerator bran muffin recipes call for boxed bran cereal but my mom always made them with natural bran. Baker’s bran as we called it. Using natural bran keeps your muffins light textured which is a treat since many bran muffins are more like doorstops.

six week refrigerator bran muffin recipe

 Lower in sugar and convenient…

I grew up with this muffin batter in the fridge, stored in a four litre ice cream container. And thanks to mom I also grew up with warm muffins cooling on the counter when I came downstairs for breakfast on sleepy school mornings. Afterschool I used to love dipping a spoon, or my finger, in the batter in the fridge.

I cut the sugar in half in this recipe and added a bit more molasses since it’s a more flavourful sweet. It makes the muffins extra moist and sweet enough without being cake-like.

Mom said she always loved this recipe because it used a whole litre of buttermilk so you’re not stuck with leftover buttermilk wasting away in the fridge.

The batter can be stored in the fridge for up to six weeks, although I have read that they don’t rise as high as the batter gets older.

six week refrigerator bran muffins made with natural bran

Six Week Refrigerator Bran Muffin Recipe

Made with Natural Wheat Bran (not bran cereal)

Makes four dozen muffins

  • 6 cups natural wheat bran
  • 2 cups boiling water
  • 1 cup butter, softened
  • 1 1/3 cups brown sugar
  • 4 eggs
  • 4 cups buttermilk
  • 1 cup Crosby’s Fancy Molasses
  • 5 cups flour, spooned in
  • 2 Tbsp baking soda
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  1. Preheat oven to 425 F and prepare muffin pans.
  2. Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
  3. In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
  4. In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
  5. Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
  6. Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
  7. Cool in pan for 10 minutes then remove to a cooling rack.


Nutritional Profile:

Calories (kcal) 150.5
Fat (g) 5.3
Saturated Fat (g) 2.9
Trans Fat (g) 0.2
Cholesterol (mg) 27.5
Sodium (mg) 261
Potassium (mg) 242.3
Carbohydrate (g) 24.7
Fibre (g) 3.4
Sugar (g) 9.3
Protein (g) 3.9
Vitamin A (RAE) 45
Vitamin C (mg) 0.2
Calcium (mg) 60.3
Iron (mg) 1.8
Vitamin D (μg) 0.1
Vitamin E (mg) 0.4
Thiamin (mg) 0.1
Riboflavin (mg) 0.1
Niacin (NE) 2.8
Folate (DFE) 53.7
Vitamin B6 (mg) 0.2
Vitamin B12 (μg) 0.1

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72 thoughts on “Six Week Refrigerator Bran Muffins with Natural Bran

  1. nycol says:

    This is my FIRST comment i have ever left on a blog. Just wanted to let you know how excited i was when i discovered this recipe. i grew up on my grandmas 6 week muffin recipe via my amazing mom. this is a much healthier recipe and i look forward to trying it out. also, happy about the abundant molasses, as i am working more of it into my diet these days. i will be adding ginger to the mix and will let you know how it works out.

    1. Hi there, I’m so pleased you found us! let me know how the ginger worked. Sounds like a tasty addition.

      1. dorenda says:

        Your muffins are amazing. My husband, family and friends love them. The molasses makes them. Thank you so much for a delicious healthy bran muffin!

      2. Betty says:

        Where does the “six week” come from?

        1. Bridget Oland says:

          Hi Betty,
          The “six week” comes from the batter’s shelf life in the fridge. Although I have never kept it longer than three weeks.

      3. Mireille says:

        I just made them..they are delicious….

    2. Madge Taite says:

      I will make this six week muffins! Do I just bake a dozen From the batter at a time, keeping mixture in fridge until six weeks..????🤔

      1. Bridget Oland says:

        Hi Madge, Yes, you can keep the batter in the fridge and bake the muffins as needed. I always end up using all of the batter within a few weeks so have never actually kept it for the full six weeks.

      2. Patricia Ann Cornell says:

        yes you can it is the best. I add blueberries to some of it in a bowl and they are great

  2. Maureen says:

    I was so glad to see this recipe again as I had a similar one years ago that I lost. It fits in so well with my plan to try and have healthy choices available at home to toss in my lunch bag or grab for breakfast. I had some fresh cranberries that I had picked up at a local market and added some into the first batch. Delicious! Last night my daughter cooked a batch and added a few white chocolate chips (left over from another Crosby’s recipe, I might add). Also delicious! Thanks for bringing this recipe back to my recipe box.

  3. nycol says:

    So, I added some ground ginger powder and some cinnamon. Delish!! Very ginger-snappy. This is a wonderful recipe and will be copied down for my recipe box. thanks again.

  4. Brenda Bolton says:

    Hello, I was wondering could you use coconut oil for some of the fat in this recipe . I have been using it alot since it is more heart friendly , I used half in my date square recipe ,it was REALLY good in taste and the texture of the crumb was so tender . It will be the standard recipe from now on .

    1. Hi Brenda, I haven’t tested this recipe with coconut oil but it’s worth a try. You might want to cut the recipe in half for your test though. And as you mentioned with the date squares, replacing half of the butter with coconut oil is a good place to start. Thanks for the suggestion. I might try it myself.

      1. Jill H. says:

        This is THE best bran muffin recipe!
        My husband & I each have 1 every morning. I enjoy making the large recipe, seeing that it takes a full 1L container of buttermilk & half a container of fancy molasses, so there is no waste.
        I usually bake a dozen right away, then split up the rest of the batter into 3 plastic freezer containers. Take one out, thaw in fridge & bake a few at a time.
        Thanks, this recipe is a staple in our house!

  5. Dawna Sinclair says:

    Id Love to hear from Brenda Bolten how it was with the coconut oil!

  6. Sue Clark says:

    Hi I was happy to see this , because my mom used to make these as well. I was wondering how much sugar you omitted , and how much more molasses you added in place of it.

    1. Hi Sue! The sugar is cut in half and enough extra molasses to equal one cup. Hope this helps!

  7. lynda says:

    Hello Bridget,

    Thank you for this recipe I regularly make your molasses bran muffins.

    I would like to add raisins (or other dried fruit and/or nuts) to your “Six Week Refrigerator Bran Muffin”recipe. Do I add them to the whole mix to sit in the fridge? or do I add them to a 12 muffin serving before I bake them?

    Can I add oat bran for 1/2 the wheat bran?

    Thank you

    1. Alice says:

      I used about 3 cups of raisins and an extra 2/3 cups of boiling water. Turned out perfectly. Just add them to the bran to soak.

      1. Hi Alice, Thanks for the suggestion. I know there are a lot of people who can’t imagine eating bran muffins without raisins.

  8. Jane Porterfield says:

    I love bran muffins, but really prefer blueberry bran muffins. Would there be a way to use blueberries with this recipe? I was thinking that I could just coat frozen berries with flour and add some to every batch (by putting the mix in a bowl before filling the muffing tins). Do you think that would work?

    I used to make the 6 weeks recipe years ago and loved them.

    1. Kelsey Reid says:

      Hi Jane, I find that when baking muffins with blueberries it is more effective to place the frozen blueberries into the muffin tin after putting in the batter, this way they wont all sink to the bottom.

      1. Jane Porterfield says:

        Sounds good. I’ll give it a try.

        1. Linda says:

          I’ve read that if you toss berries in flour, and then add them to the batter, it will prevent them from falling to the bottom. Hope this helps..

          1. This is a great help. Thanks.

  9. Eva Rogers says:

    They taste good but didn’t have round tops like my original 6 week muffin, light but I like them a little more dense. I did add raisins.

  10. Danielle says:

    Hi Bridget. Thanks so much for posting this recipe. I’ve been craving my grandmother’s lighter bran muffins made with natural wheat bran as opposed to the albran cereal bran muffin recipes I have. I’ve just put a batch in the oven now. I added cranberries and a bit of orange zest. Can’t wait to try them.
    Thanks again

    1. Hi Danielle, Thanks for suggesting cranberries and orange zest. Now you have ne craving these muffins. I hope you enjoy this recipe as much as you did your grandmother’s.

  11. Nangirl says:

    This is the best bran muffin recipe ever. I had lost the recipe and couldn’t find it until I signed up a couple of years ago to your website and once again discovered these very convenient and delicious muffins. I always take out what I need and add the raisins etc just before cooking. Thanks for all of the great recipes you post.

    1. Thanks for your email! And thanks for the suggestion to add the raisins just before baking.

  12. Susan says:

    Delicious. I made a test batch using coconut oil instead of butter. Works perfectly. Thanks

  13. Kathy K. says:

    I had the simmilar or maybe the same recipe long ago but lost it . I love pintrest.

  14. Joan says:

    Can I use allbran and if so, how much?

    1. Hi Joan, All Bran will make this recipe dry and heavy. If you’d like an All Bran muffin recipe here’s one of my favourites:

  15. Julia says:

    These muffins are the best bran muffins Ive ever made. I have tried many recipes. I add walnuts or pecans and that gives them added flavour. Plump the raisons in a bit of simmering water. Great for anyone with constipation issues too.

    1. Lynn Purdy says:

      Julia, They are a great recipe. Easy and convenient. You have figured out how to make them your own. You can add many different ingredients, depending on what is in your pantry.

  16. Claudette says:

    I have made this recipe for well over 50 years. I have found that using blueberries is best done just before baking, I cook mine at 400 degrees for 20 minutes.

    1. Lynn Purdy says:

      Claudette, we all have our own ways of adapting recipes. Thanks for sharing your version.

  17. Judy says:

    Is this a recipe where you can replace the fat with applesauce? Or am I dreaming?… I did just put a batch in the oven following your recipe…smell great!

    1. Lynn Purdy says:

      Judy, I am not sure how the applesauce will react in the 6 weeks that these will keep in the refrigerator. You may have to do a test sample and see. We have not tested it for applesauce. Thanks for the question, though. I’m happy that they smell great!

  18. Arniece Salata says:

    I had to substitute wheat germ (my small town grocery didn’t have any bran) for the wheat bran so just thought I’d let people know it works. Only 2 things to note: 1) it took a bit more hot water, which I just added a bit at a time until it was sufficiently wet. 2) after the hot water it was really dense, so when it was time to add – I added a bit of batter to the hot water/germ mixture to make it a bit looser – then I added to the rest of the batter. I didn’t do that the first time and may have overmixed trying to incorporate it in.
    I chose not to substitute with oat bran because I’m watching calories. Other than that, the muffins were excellent!

    1. Bridget Oland says:

      Dear Arniece, Wow, thanks for the detailed instructions for your substitution. Glad your version worked out well.

  19. Charlotte says:

    I substitute applesauce for the fat (butter) and it works well. I also do a 3 part blend of white flour, whole wheat flour, and protein powder. I have cut back on sugar half and half with Splenda. They are very moist and last six weeks (although they actually seldom make six weeks as I often share the batch with friends).

    1. Bridget Oland says:

      Hi Charlotte, Thank you for all of the tips. I love how you have adapted the recipe and made it extra healthy. What a great idea to add protein powder to muffins. Brilliant!

  20. Carla says:

    I have made these for years, using my grandmothers tattered recipe card. Since it is fall and pumpkin is a favorite. Wondering if any one had added,, pumpkin , pumpkin pie spice and pecans to this recipe. One can of pumpkin or two?

    1. Bridget Oland says:

      Hi Carla, Such a great idea to add a little pumpkin puree to this recipe. I think I’d start by cutting the recipe in half and adding a cup of pumpkin and a tsp. of pumpkin pie spice. Definitely worth a try. Thanks for the suggestion.

      1. Linda J says:

        When adding pumpkin puree is this just a straight addition or do you need to cut something out ie: buttermilk

        1. Bridget Oland says:

          Hi Linda, I haven’t tried the pumpkin addition suggested by a reader. But, if I try it I would cut the recipe in half and replace 1/4 cup of butter with pumpkin. If that worked out fine I would try more next time. good luck. Readers may have some other suggestions.

  21. Liz says:

    Can I use blackstrap instead of fancy molasses?

    1. Bridget Oland says:

      Hi Liz, Yes, you could use blackstrap molasses in place of the fancy molasses, but keep in mind that blackstrap is much less sweet and strongly flavoured. Another option is to use half blackstrap, half fancy.

  22. Yvonne C Maure says:

    January 30 2019,Having lost the recipe I’ve made for over 40 yrs, I WENT on pineterest to find one similar to mine, so I picked this one,much to my regret.I should have known when I saw ‘5 cups of BRAN” and 2/3 of boiling water,I should have stop there. I remember my recipe called 3 cups of bran. I just baked 12, they like hockey puck!!

    1. Bridget Oland says:

      Hi Yvonne, I’m trying to understand why your muffins didn’t work. Our six-week refrigerator bran muffin recipe calls for 6 cups of natural bran and 2 cups of water and 4 cups of buttermilk. Perhaps you used another recipe altogether.

  23. Christa says:

    These are so good, not too sweet and great with raspberries!

    1. Bridget Oland says:

      Hi Christa, Great suggestion to add raspberries. I’ll be sure to try that next time I make them since I still have lots of raspberries in the freezer. Thanks.

  24. Debbie says:

    How much does a person put in each cup to get 48 muffins?

    1. Bridget Oland says:

      Hi Debbie, I never measure my batter when I’m filling my muffin pans. My guess is 2/3 cup.

  25. Dolores says:

    Hi Debbie
    Can I replace all purpose flour with whole wheat flour.

    1. Bridget Oland says:

      Hi Dolores, Yes, these muffins are quite adaptable so you could use whole wheat flour in place of the all-purpose.

  26. ADP says:

    This is wonderful! I’m the 70s & 80s I made 6 week been muffins from a recipe in Mother Earth magazine. And I lost it in the 90s in a move.

    Yours are better!! Adding the boiling water to the bran makes them so much lighter!
    My old recipe had many substitutions offered that work well with this one. One of my favorite is to replace 1 or 2 cups of flour with quick cook oatmeal – using 2 cups oatmeal to replace 1 cup of flour. For my old recipe they specified at least 2 cups white flour must be used to provide the gluten to hold together nicely. Makes a nice change of texture and flavor. Also, dried fruit or fruit puree was an option of course.

    My children at these every morning growing up and now beg for some when I’d make a batch!

    I bake all at once and freeze using a vacuum sealer. 45-60 seconds in microwave and they are given fresh.

    Thank you so much!!

    1. Bridget Oland says:

      Hi there, I’m so pleased you discovered our recipe. Thanks for all of the suggestions. I especially like the addition of oatmeal.

  27. Alyssa says:


    I’m expecting my 2nd baby any day now and am so excited to have found this recipe (the nurse from my first baby and me class mentioned a 6 week muffin batter recipe in passing once)

    One question about the shelf life, I have buttermilk that expires in a day or 2. If I make this batter tonight, will it still be good for the 6 week time frame?

    1. Bridget Oland says:

      Hi Alyssa, Congrats on your happy arrival. I hope all is going well with your little one. A much belated response but yes, the buttermilk will be fine in the batter in the fridge.

  28. Pat says:

    I used the ‘original’ recipe many, many years ago. Yesterday, I substituted the equivalent amount of coconut milk instead of butter and added a grated apple along with a cup of sultanas.

    1. Bridget Oland says:

      Hi Pat, Thank you for the suggestions. It’s great to know that classic recipes such as this one are so adaptable.

  29. Marilene Leblanc says:

    I only have All Bran as I’m from a sm community. Can I make it with the All Bran? I really want to make this recipe.

    1. Bridget Oland says:

      Hi Marilene, This recipe only works with natural bran. The muffins will be like lead if you use All Bran cereal.

  30. Carol Wood says:

    Can I use sour milk instead of buttermilk?

    1. Bridget Oland says:

      Hi carol, Yes, you could use sour milk but a little less than called for. Another option is to combing the milk with a little yogurt of sour cream to thicken it.

  31. Carol Morden says:

    I use this recipe often and since I love maple, I always add 2 tsps maple flavor and add chopped dates when I’m filling the muffin pans…yum…so good.

    1. Bridget Oland says:

      Hi Carol, I love the suggestion to add maple flavour!

  32. Susie says:

    I’m not even sure how I even came across your recipe but I’m so glad I did! This recipe is AMAZING! I’ve been on a lookout for a good Bran muffin recipe and this one did not disappoint. Now I did cut back on the sugar, I left out the 1/3 cup of BS; I did add 3 cups of Raisins (soaked them in hot water with Vanilla before I added them to the mix), I also added 1 cup of dried Pineapple. I baked them at 350 from beginning to end, baking them for 15 minutes. I have to say this is the largest batter mix I’ve made at once…I baked the batter all at once rather than putting back in the fridge…the end of the night I had quite a bit of Bran muffins on hand…perfect for something sweet in the morning along aside some boiled eggs- VOILA!!!! Thank you Pat for the recipe- people don’t be alarmed by the amount of Bran in this recipe- it will all work out to deliciousness!!!!

    1. Bridget Oland says:

      Hi Susie, I’m so pleased you found our recipe. Great to know it’s so easy to modify.

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