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6 Week Bran Muffins Auntie Anne's Muffins Recipe

These legendary bran muffins, a family favorite for years, are finally here! My Auntie Anne's secret recipe delivers the perfect balance of wholesome goodness and irresistible flavor. The batter lasts up to 6 weeks in the fridge, making these the ultimate make-ahead breakfast or snack. Get ready for a taste sensation – these muffins are unbelievably moist and delicious, with a hint of sweetness that will leave you craving more. Perfect for busy mornings or a special treat!

Prep Time 20 mins
Cook Time 40 mins
Calories 262.3 kcal
Protein 6g
Rating 5.0 (15 Reviews)
6 Week Bran Muffins Auntie Anne's Muffins 86

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 6 Week Bran Muffins Auntie Anne's Muffins

  • 3 cups bran buds cereal
  • 1 cup boiling water
  • 1/2 cup vegetable oil
  • 0 brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • melted butter (amount as needed, optional, for dipping)
  • 1/4 cup granulated sugar and 1 teaspoon ground cinnamon (for topping)
  • 1 cup granulated sugar (for batter)

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How to Make 6 Week Bran Muffins Auntie Anne's Muffins

  1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
  2. In a large bowl, pour 1 cup boiling water over 1 1/2 cups bran buds cereal. Let stand for 10 minutes to soften.
  3. In a separate large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 cups dry bran buds cereal.
  4. In a third bowl, cream together 1 cup granulated sugar and 1/2 cup vegetable oil until light and fluffy.
  5. Beat in 2 large eggs one at a time.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Gently fold in the soaked bran buds.
  8. Fill muffin cups about 2/3 full.
  9. Bake regular-sized muffins for 15-20 minutes, or mini muffins for 8-10 minutes, or until a toothpick inserted into the center comes out clean.
  10. **Optional:** While still warm, dip the tops of the muffins in melted butter, then in a mixture of 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. For a healthier option, skip the butter and dip directly into the cinnamon sugar.
  11. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

69g

Fat

10g

Carbs

11g

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Appetizers & Snacks Breakfast & Brunch Sweets & Sides Desserts The Americas American Healthy Vegetarian Baking

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60 Minutes Or Less Time To Make Course Preparation Occasion For Large Groups Breads Breakfast Muffins Quick Breads Brunch Number Of Servings