Menu
Apple-Oat Bran Muffins Apple-Oat Bran Muffins
Apple Walnut Bran Muffins Apple Walnut Bran Muffins
Bran Muffins Bran Muffins
Applesauce Oat Bran Muffins Applesauce Oat Bran Muffins
Raisin Bran Muffins Raisin Bran Muffins
Bran Banana Muffins Bran Banana Muffins
Raisin Apple Muffins Raisin Apple Muffins
Apple Cinnamon Muffins Apple Cinnamon Muffins
Almond Bran Muffins Almond Bran Muffins
Golden Raisin Bran Muffins Golden Raisin Bran Muffins
Easy Bran Muffins Easy Bran Muffins
Apple Spice Muffins Apple Spice Muffins
Blueberry-Bran Muffins Blueberry-Bran Muffins
Chocolate Banana Bran Muffins Chocolate Banana Bran Muffins
Banana Apple Muffins Banana Apple Muffins
Apple Cranberry Muffins Apple Cranberry Muffins
Apple Butter Muffins Apple Butter Muffins
Carrot Bran Muffins Carrot Bran Muffins
Oatmeal Raisin Muffins Oatmeal Raisin Muffins
Best Bran Muffins Best Bran Muffins

Apple Bran Muffins

3 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 25 min. + chilling Bake: 20 min. + cooling

Makes

about 24 standard-size muffins

Updated: Jun. 30, 2023
Meet the Cook: This recipe dates back to when our two girls - now 15 and 12 - were in preschool and it was my turn to bring a snack for the class. My husband especially asks for the muffins in winter. Crafts and reading are my hobbies. -Nancy Brown, Klamath Falls, Oregon
Apple Bran Muffins
Apple Bran Muffins Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 large golden Delicious apples, peeled and chopped
  • 1/2 cup butter, cubed
  • 3 cups All-Bran
  • 1 cup boiling water
  • 2 cups buttermilk
  • 2 eggs, lightly beaten
  • 2/3 cup sugar
  • 1 cup raisins
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Directions

  1. In a skillet, saute apples in butter until tender, about 10 minutes. Combine cereal and water in a large bowl; stir in buttermilk, eggs, sugar, raisins and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Refrigerate in a tightly covered container for at least 24 hours (batter will be very thick). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Editor's Note: Batter can be stored in a tightly covered container in the refrigerator for up to 2 weeks.
buttermilk
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.