Upper Crust Bakery Apple-bran Muffins
photo by Bayhill
- Ready In:
- 1hr 30mins
- Ingredients:
- 23
- Serves:
-
24
ingredients
- 1 cup brown sugar, packed
- 3⁄4 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 1⁄2 cups of pure natural bran
- 1 1⁄2 cups rolled oats
- 1 cup bread flour
- 1 1⁄3 cups stone ground whole wheat flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2⁄3 cup oil
- 1⁄2 cup honey
- 1⁄4 cup molasses
- 1 teaspoon vanilla
- 4 large eggs
- 2 (8 ounce) cartons yogurt
- 1 cup buttermilk
- 1⁄2 cup applesauce
- 1⁄4 cup apple cider
- 1⁄2 cup dried apple, diced
- 1⁄2 cup chopped walnuts (optional)
- 1⁄2 cup raisins (optional)
- 1⁄2 lemon, rind of
directions
- In a large bowl blend together the first ten (dry) ingredients.
- In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well.
- Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
- Do not overmix.
- Refrigerate batter overnight.
- Muffin batter can be kept refrigerated for about 1 week.
- To bake, spray the top of the muffin pan (s) with non-stick spray.
- Line the cups with paper liners.
- Fill each cup to the rim with muffin batter.
- Bake at 400 degree F.
- 25-30 minutes.
- Muffins are done when firm and just lightly colored around edges.
- The tops will overflow when baked to meet other muffins.
- Cut apart to serve.
- For standard size muffins, fill cups 2/3 full.
- Brush tops with warm honey, if desired, while still warm.
- Makes about 24 muffins.
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Reviews
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Outstanding muffins!! So moist and scrumptious, I'm very impressed. I love that you can leave the batter in the fridge overnight (or longer) to have fresh muffins all week. This also helps to plump up the raisins. I admit I left out the dried apples and used extra raisins. Can't wait to try this in the fall with some dried apples from our tree. Thanks so much for a 10-star bran muffin. (note: I pulled these at 18-20 minutes- they are best not over baked).
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I left out the molasses and just added more applesauce in its place because we don't really like the flavour it gives baked goods. These muffins are absolutely amazing. I forgot to buy a lemon and so this was missing. I can't wait to try it with the lemon next time. I like that the batter can be kept in the fridge. I made half a batch of batter and then only baked six muffins today. This way I can have fresh muffins again later in the week. Thanks for the great recipe.
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Delicious!! These bran muffins were moist and very full of flavor. I loved the convenience of having the batter in the refrigerator so that hot muffins could be made when needed. I made these in my cast iron muffin pans which are a little smaller than standard muffin pans. I got close to 45 muffins from this recipe. I also baked them at 375 degrees for 20 mins. because cast iron cooks a little hotter. They turned out perfect. My family loved these and gave them 2 big thumbs up. Thank you for sharing this fantastic recipe...it is definitely a keeper!!
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.