Apple Bran Muffin – Easy McDonald’s Copycat

This Apple Bran Muffin recipe is a cozy, make-at-home version of the McDonald’s classic — full of grated apple, warm cinnamon, and that golden oat topping. They’re easy to mix up, super freezer-friendly, and make mornings feel a little softer (and less rushed).

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: spiced, appley, not too sweet
• Great for: breakfast prep, chill mornings, work snacks

Why I Like This Recipe

I made these on a slow morning — no big plans, just wanted something warm in the oven. They’re soft, not too sweet, and the apple bits keep them from drying out. Plus, oat + brown sugar on top makes them feel like a tiny treat.

Ingredients

• 2 eggs
• 2/3 cup vegetable oil
• 1/2 cup whole milk
• 2/3 cup honey
• 1/4 cup plain yogurt
• 1/2 tsp vanilla extract
• 1 cup rolled oats
• 1 1/4 cup crushed bran cereal
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 large Granny Smith apple, grated
• 1 tbsp brown sugar + 3 tbsp oats (for topping)

How To Make Apple Bran Muffin

1. Preheat your oven: 190°C (375°F). Line your muffin tin with paper liners or just grease it up.
2. Mix the wet stuff: Eggs, oil, milk, honey, yogurt, vanilla. Stir it smooth. Add oats + bran cereal. Let it sit for 5–10 mins so they soak up the liquid.
3. Do the dry mix: In another bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
4. Combine gently: Add dry to wet. Fold it together — don’t beat it. Stir in the grated apple last.
5. Fill and top: Scoop batter into the muffin cups almost to the top. Mix the brown sugar and oats, then sprinkle a little on each.
6. Bake it out: 15–20 mins until golden and springy on top. Let them cool a bit before digging in.

Tips for Success

• Let the oats and bran soak — makes them super tender
• Use firm apples like Granny Smith so they don’t turn mushy
• Don’t overmix or the muffins get tough
• Fill cups nearly full — they puff but don’t overflow much

Storage and Reheating

• Fridge: Keep in a sealed container up to 5 days.
• Freezer: Wrap each one and freeze up to 3 months.
• Reheat: Air fryer or oven at 160°C for 5–6 mins. Microwave works too, just not crispy.

Frequently Asked Questions

• Can I skip the bran cereal?
  It’s kinda key for texture, but you can swap it with more oats + a tablespoon of flax or wheat germ.
• What’s the best apple for muffins?
  Granny Smith or Honeycrisp. You want something tart and firm.
• Can I make these dairy-free?
  Yep — use a plant-based milk and yogurt.
• Do they taste like bran muffins?
  Yes — but better. Not dry. The apple keeps them soft.
• Can I make them gluten-free?
  Haven’t tried it, but a 1:1 GF flour blend might work. Just be careful not to overmix.

Common Mistakes and How to Dodge Them

• Not soaking the oats + bran: If you skip this, the muffins turn out dry and crumbly. Just give it 5–10 mins. Worth it.
• Using too much apple: Tempting, I know. But more than one large apple makes the batter too wet.
• Overmixing the batter: You want lumps. Not pancake smooth. Mix just until no flour streaks show.
• Undercooking: Check the center with a toothpick. If it’s still sticky, give it another 2–3 mins.
• Not filling the tins enough: These don’t rise huge. Fill ‘em almost full so you get nice round tops.

Nutrition Facts (Per Serving)

• Calories: 219 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 35mg
• Sodium: 180mg
• Potassium: 160mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Sugars: 13g
• Protein: 4g

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