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The Best Six Week Bran Muffins

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1 (20 ounce) box Raisin Bran
4 cups all purpose flour
1 cup whole wheat flour
1-1/2 cups granulated sugar
1 cup brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
5 eggs
1 quart buttermilk
1/2 cup safflower oil
1/2 cup melted butter
1 tablespoon vanilla
1-1/2 cups chopped pecans

The Best Six Week Bran Muffins

Hot, fresh, and sweet muffins for breakfast every morning with no effort? Yes please!

  • Serves 12
  • Easy

About This Recipe

The Best Six Week Bran Muffins don’t last for six weeks – the batter does! I love this recipe, which is all over the internet, and have made it mine with some changes and additions.

When I worked on the Pillsbury Bake-Off (and actually had to go to Pillsbury in downtown Minneapolis, unlike now, when I can work from home – yay!) I made these muffins every morning. The batter keeps in the fridge for six weeks, which is a real time saver.

Oh – and here’s a hot tip: these muffins tend to stick to paper liners. So spritz each paper liner with a bit of nonstick baking spray before you add the batter. They unwrap like a dream.

Most of the recipes for this treat are pretty bland and boring. So I reduced the sugar, added whole wheat flour, vanilla, brown sugar, melted butter, cinnamon, and chopped pecans, which make the muffins even better.

Serve them warm from the oven, with butter melting into each bite. If you want, add my Baked Bacon Frittata for a heartier breakfast. Yum.

Tips for the best Six Week Bran Muffins:

  • This makes a huge amount of batter, so use your largest mixing bowl. I use Nordic Ware’s largest 7-quart mixing bowl to hold it.
  • Mix the batter thoroughly but don’t overmix it. This is a quick bread, so too much mixing will make the muffins tough.
  • Remove the muffins from the muffin tin as soon as they come out of the oven. They will be perfect to eat after about 15 minutes.
  • If you want to be decadent, you can dip the muffins in melted butter and roll them in sugar before you eat them.

Why this recipe works:

  • The cereal serves as part of the structure of the muffin along with the flour.
  • The cereal softens as the batter sits in the fridge since it absorbs moisture. That’s why the muffins are tender and aren’t crunchy; they have the perfect moist texture.
  • You can keep the batter for up  to six weeks as long as it is constantly refrigerated. Any pathogen growth will be destroyed by baking.
  • Make sure that you leave this batter out of refrigeration for as short a time as possible. Preheat the oven, prepare the muffin tins, then scoop the batter quickly and refrigerate the bowl again.
  • You can use any flaked cereal you want in this recipe. Raisin Bran is heartier, and, of course, contains raisins. If you choose a plain cereal, add 1 cup dried cranberries to the batter for more interest.

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In a very large bowl, combine the Raisin Bran, flour, whole wheat flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon and mix well.


In a large bowl, combine the eggs, buttermilk, oil, melted butter, and vanilla and mix until combined.


Add the wet ingredients to the dry ingredients and mix just until combined. Then stir in the pecans.


Cover the bowl and refrigerate up to 6 weeks.


To make the muffins, preheat the oven to 375°F. Spray muffin liners with a bit of nonstick baking spray and put them into muffin cups.


Fill each cup with the batter. I fill them right to the top.


Bake for 17 to 22 minutes or until the muffins are golden brown in spots on the top.


Immediately remove the muffins from the muffin pan and cool on a wire rack. Eat warm with butter.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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