Classic Bran Muffins
Experience the wholesome goodness of these Classic Bran Muffins, inspired by my beloved Auntie Anne's timeless recipe. With a delightful blend of tender bran buds and a moist, fluffy texture, these muffins strike the perfect balance between nourishing and indulgent. The batter can be stored for up to six weeks, allowing you to enjoy fresh-out-of-the-oven muffins whenever you desire! Customize with a cinnamon sugar finish for an extra touch of sweetness or just enjoy them as they are – a satisfying treat that everyone will love.
24
Servings
N/A
Calories
11
Ingredients
Ingredients
bran buds
3 cups (Preferably Kellogg's All Bran cereal (stick type, not flakes))
boiling water
1 cup (None)
oil
1 1/2 cups (None)
brown sugar
1 1/2 cups (Packed)
eggs
2 (Beaten)
buttermilk
2 cups (None)
flour
2 1/2 cups (All-purpose)
baking soda
2 1/2 teaspoons (None)
salt
1 teaspoon (None)
butter
Optional (Melted, for topping)
cinnamon sugar
Optional (For topping)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large bowl, pour boiling water over 1 1/2 cups of bran buds and set aside to soak while preparing the other ingredients.
3
In another bowl, combine the remaining bran buds, flour, baking soda, and salt, mixing well.
4
In a separate bowl, cream together the brown sugar and oil until well combined.
5
Add the beaten eggs to the sugar mixture, mixing thoroughly.
6
Alternately add the buttermilk and the dry ingredient mixture to the sugar mixture, stirring until just combined.
7
Fold in the soaked bran buds, ensuring an even distribution throughout the batter.
8
Transfer the batter into a greased muffin pan, filling each compartment about two-thirds full.
9
Bake in the preheated oven, with regular-sized muffins taking 15-20 minutes and mini muffins requiring 8-10 minutes, until a toothpick inserted into the center comes out clean.
10
Once baked, let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
11
For an optional topping, dip the tops of the warm muffins in melted butter then roll in cinnamon sugar, or opt to simply dust with cinnamon sugar for a lighter version.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Bran Muffins?
These are wholesome, moist, and fluffy muffins inspired by Auntie Anne's recipe, featuring a blend of tender bran buds.
How long can I store the muffin batter?
The batter can be safely stored in the refrigerator for up to six weeks.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
What type of bran should I use?
It is best to use Kellogg's All Bran cereal, specifically the stick type rather than flakes.
How many muffins does this recipe make?
This recipe yields approximately 24 servings.
How long do regular-sized muffins take to bake?
Regular-sized muffins typically bake for 15 to 20 minutes.
How long do mini muffins take to bake?
Mini muffins require a shorter baking time of 8 to 10 minutes.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted into the center comes out clean.
Why do I need boiling water?
Boiling water is used to soak 1.5 cups of the bran buds to soften them before adding to the batter.
Can I add a topping to these muffins?
Yes, you can dip the warm tops in melted butter and roll them in cinnamon sugar.
What is the lighter version of the topping?
A lighter version involves simply dusting the muffins with cinnamon sugar instead of dipping them in butter.
What category of food is this recipe?
This recipe is classified under Quick Breads.
How much bran is needed in total?
The recipe requires 3 cups of bran buds in total.
How much oil is used in this recipe?
The recipe calls for 1.5 cups of oil.
What kind of sugar is best for these muffins?
The recipe uses 1.5 cups of packed brown sugar.
How many eggs are required?
You will need 2 beaten eggs.
What type of flour should I use?
Use 2.5 cups of all-purpose flour.
How much baking soda is needed?
The recipe requires 2.5 teaspoons of baking soda.
Is there salt in this recipe?
Yes, it includes 1 teaspoon of salt.
How much buttermilk is used?
The recipe calls for 2 cups of buttermilk.
How do I prepare the muffin pan?
You should grease the muffin pan compartments before adding the batter.
How much should I fill each muffin compartment?
Fill each compartment about two-thirds full with batter.
How do I combine the buttermilk and dry ingredients?
You should alternately add the buttermilk and the dry ingredient mixture to the creamed sugar and oil.
When do I add the soaked bran buds?
Fold in the soaked bran buds after the other ingredients are just combined.
How do I cool the muffins?
Let them cool in the pan for a few minutes before transferring them to a wire rack.
What are the primary tags for this recipe?
Tags include healthy baking, six-week muffins, breakfast muffins, and make-ahead batter.
What makes these muffins fluffy?
The combination of baking soda, buttermilk, and the specific mixing method creates a moist and fluffy texture.
Who is the inspiration behind this recipe?
The recipe is inspired by the creator's Auntie Anne.
Can I use bran flakes instead of buds?
The recipe specifically recommends stick-type bran buds for the best texture.
How many total ingredients are in this recipe?
There are 11 ingredients listed, including optional toppings.