Apple Bran Muffin Recipe

This wholesome Apple Bran Muffin Recipe is a powerhouse of fiber and flavor, combining hearty bran cereal, rolled oats, and fresh grated Granny Smith apple. Sweetened naturally with honey and topped with a crunchy oat-sugar sprinkle, these muffins bake up moist and tender, making them the perfect energizing breakfast for busy mornings.

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Apple Bran Muffin Ingredients

The Wet Soak:

• 1 1/4 cup Crushed Bran Cereal: (Like bran flakes or All-Bran). Soaking these softens the fiber so the muffin isn’t dry.
• 1 cup Rolled Oats: Adds texture and chewiness.
• 2/3 cup Honey: A natural sweetener that keeps the muffins moist longer than sugar.
• Liquid Base: 2 eggs, 2/3 cup vegetable oil, 1/2 cup whole milk, 1/4 cup plain yogurt, and 1/2 tsp vanilla extract.

The Dry Mix:

• 1 1/2 cups All-Purpose Flour: Provides structure.
• 1 large Granny Smith Apple: Grated. The tart apple adds moisture and natural sweetness without big chunks interrupting the texture.
• Leavening & Spice: 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt.

The Crunchy Topping:

• 1 tbsp Brown Sugar + 3 tbsp Oats: Mixed together for a simple streusel effect.

How To Make Apple Bran Muffin

1. Prep: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line with paper cases.
2. The Soak: In a large bowl, whisk together the eggs, vegetable oil, milk, honey, yogurt, and vanilla extract until smooth. Stir in the rolled oats and crushed bran cereal. Crucial Step: Let this mixture sit for 10 minutes. This hydration time allows the bran and oats to soften, preventing a gritty texture in the final muffin.
3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Combine: Pour the dry flour mixture into the wet oat mixture. Fold gently with a spatula until just combined—do not overmix.
5. Add the Apple: Fold in the grated Granny Smith apple until evenly distributed.
6. Fill and Top: Scoop the batter into the prepared muffin cups, filling them almost to the top. In a small bowl, mix the brown sugar and 3 tablespoons of oats. Sprinkle this mixture generously over the wet batter.
7. Bake: Bake for 15 to 20 minutes. The muffins are done when the tops are golden brown and spring back when lightly pressed.
8. Cool: Let them cool in the tin for 5 minutes before transferring to a wire rack.

Recipe Tips

• Grating the Apple: No need to peel the apple! The skin adds fiber and color. Use the large holes of a box grater.
• Honey Measurement: To make measuring honey easier, measure the oil first in the same cup; the honey will slide right out.
• Yogurt Swap: You can use Greek yogurt, sour cream, or even applesauce in place of the plain yogurt.
• Cereal Choice: Raisin bran works well too if you want added dried fruit without extra effort.

What To Serve With Apple Bran Muffins

• Coffee: The nutty bran flavor pairs beautifully with a morning roast.
• Nut Butter: Slice a warm muffin and spread with almond or peanut butter for extra protein.
• Cheddar Cheese: A slice of sharp cheddar is a classic pairing with apple muffins.
• Hard Boiled Eggs: Rounds out a healthy breakfast.

How To Store Apple Bran Muffin

• Room Temperature: Store in an airtight container for up to 3 days. The honey keeps them soft.
• Freeze: Wrap individually and freeze for up to 3 months. Thaw in the microwave for 30 seconds for a warm breakfast.

Apple Bran Muffin Nutrition Facts

• Calories: 260 kcal
• Fat: 12g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 5g

Nutrition information is estimated per muffin.

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