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Apple Bran Muffins

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
  • Total Time
    Prep: 25 min. + chilling Bake: 20 min. + cooling
  • Makes
    about 24 standard-size muffins


  • 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


  • 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.

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Average Rating:
  • schweitzerca
    Jun 20, 2012

    These were okay and I may make them again because everybody but me really liked them. I like more of a true bran muffin. I like using buttermilk and all the spices.

  • vewebber58
    Jun 9, 2012

    Yummy muffins.....nicely spiced and moist with all the little apple chunks. Letting the batter sit in the fridge for 24 hours makes the raisins so soft and good. I will definitely make them again!

  • sstetzel
    Jan 16, 2012

    Put 2 tbsp of either lemon juice or vinegar into a 2 cup glass measure and fill to the two cup line with milk. Let it set about 5 minutes and you'll have your buttermilk substitute!

  • BethGirvan
    Jan 16, 2012

    I would like to try this recipe but I don't like buttermilk. Can regular milk be substituted. What do you suggest?

  • Gilligan83
    Jan 6, 2012

    These high fiber muffins are unbelievable. I make them at least once a month. An excellant way to eat something delicious that is excellant for you.

  • sumallory
    Sep 12, 2011

    No comment left

  • pinkapplesauce
    May 18, 2011

    No comment left

  • daisylight
    Mar 5, 2009

    No comment left

  • ecmooney
    Jan 28, 2009

    No comment left

  • doodledog
    Dec 16, 2008

    These were very good!!!!! I would make them again.