Ice Box Bran Muffins


Ice Box Bran Muffins are considered a classic in my family.  It is not unusual for my mom to make them for both Christmas and Thanksgiving, and more than once I have received a care package while at school with a bag of ice box bran muffins. (Do I have the best mom or What?!)

These little muffins got their name because the batter is able to keep in the refrigerator for up to four weeks! Doubt me? Try making them yourself! The yield is enormous, but part of the reason is because the muffin batter keeps for so long.  Making a large amount allows you to dirty your dishes only once while creating the batter, yet you still reap the reward of fresh-baked muffins over and over again in the following days.

Sound too good to be true? Try drizzling a little honey on one of these warm Ice Box Bran Muffins, then you’ll know too good to be true.



  • 2 cups 100% bran cereal
  • 2 cups water
  • ¾ cup applesauce
  • 2.5 cups sugar
  • 4 eggs
  • 1 quart buttermilk
  • 5 cups all-purpose flour* (you are welcome to try wheat here or half and half as you please!)
  • 5 teaspoons baking soda
  • 1 teaspoon salt
  • 4 cups 40% Bran Flakes (I used raisin bran cereal)


  1. Preheat the oven to 350 degrees.
  2. Combine the 100% bran with the two cups of water in a medium sized bowl and set aside.
  3. Cream together the applesauce, sugar, eggs, and buttermilk in a large bowl, using a hand mixer, until thoroughly blended.
  4. In a separate large bowl, combine the flour, baking soda, salt, and the soaked bran cereal.
  5. Fold in the four cups of 40% bran flakes.
  6. Gently mix the wet and the dry ingredients together until completely combined. This usually takes two bowls due to the sheer amount of volume, and means distributing both liquid and dry ingredients to the opposite bowls.
  7. Once the batter has been completely mixed, pour into muffin tins lined with paper and bake for 15 minutes or until a toothpick comes out clean.
  8. Refrigerate the remaining batter in a Tupperware for up to 4 weeks!


Notes and Tips!:

  • Some common adaptations to this recipe involve adding nuts or raisins to the batter. Feel free to get creative with it as you please.
  • This is an enormous recipe. You may want to consider halving the recipe, however my family often makes a full batch and will have fresh muffins for several weeks with the remaining batter! It keeps very well in the refrigerator.
  • Try serving these warm with honey!
  • Like this recipe? Check out these other delicious muffin recipes!
  • Serve these muffis with some of my warm Spiced Apple Cider!

Morning Glory Muffins

If I could eat a muffin every morning with a cup of hot chocolate while sitting on a porch, I would be in heaven. I am allll about muffins. I wish that was an overstatement. I recently realized I rate coffee shops in my mind based on their muffin selection rather than anything having to do with coffee.  Not sure that’s normal.  I don’t know what it is about muffins that I love so much, but I have always had a weakness for them. This particular kind of muffin is one my mom introduced me to. I had never heard of a “morning glory” muffin until then, but essentially it’s a combination of every variety of muffin.  With whole wheat flour, applesauce, and a wide variety of fruits and veggies, this is one muffin that you can definitely feel good about eating And enjoy some seconds. Here’s to mornings that start slow, and to fresh baked muffins!


  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup applesauce
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 1 medium tart apple, peeled and grated
  • 1/2 cup flaked sweetened coconut
  • 1/3 pecans; coarsely chopped


  1. Preheat the oven to 350 degrees.  Prepare a muffin tin by greasing or using paper liners.
  2. In a large bowl, combine the first 7 ingredients (flours, sugar, cinnamon, nutmeg, baking soda, and salt). Whisk until completely blended.
  3. In a separate bowl combine the eggs, applesauce, vegetable oil, and vanilla.
  4. Mix in the carrots, zucchini, apple, coconut, and pecans to the liquid mixture.
  5. Fold together the wet and dry ingredients- mix thoroughly, but do not overmix.
  6. Bake the muffins at 350 degrees for 18-22 minutes, or until a toothpick comes out clean.


Notes and Tips:

  • Yield: 18 muffins