Best Double Apple Bran Muffins Recipes

Double-Apple Bran Muffins image

Provided by Martha Stewart

Time 1h15m

Yield Makes one dozen

Number Of Ingredients 10

1 stick unsalted butter, melted, plus more for brushing (optional)
1 cup unbleached all-purpose flour
1 cup wheat bran or toasted wheat germ
2 tablespoons millet
1 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons packed light-brown sugar
1 large egg, room temperature
1 cup unsweetened applesauce
1 Granny Smith apple, peeled, cored, and cut into a 1/4-inch dice (about 1 cup)

Steps:

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat bran, millet, baking soda, and salt. In another bowl, whisk together butter, brown sugar, egg, and applesauce. Stir wet ingredients into dry until just combined. Fold in apple.
Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

Double Apple Bran Muffins (Cooking Light) image

Provided by blucoat

Time 33m

Yield 12 muffins

Number Of Ingredients 15

1/2 cup packed brown sugar
1/4 cup butter, softened
1 large egg
1 large egg white
3/4 cup nonfat milk
1/4 cup unsweetened applesauce
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1 1/2 cups oat bran
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup coarsely chopped peeled Granny Smith apple
2 teaspoons turbinado sugar (optional) or 2 teaspoons cinnamon sugar (optional)

Steps:

Preheat oven to 400°.
Place 12 paper muffin cup liners in muffin cups; set aside. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples.
Spoon batter evenly into prepared muffin cups. Sprinkle evenly with turbinado sugar, if desired. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.

Nutrition Facts : Calories 159, Fat 5.2, SaturatedFat 2.8, Cholesterol 28.1, Sodium 241.4, Carbohydrate 28.2, Fiber 2.3, Sugar 11.3, Protein 4.5

UPPER CRUST BAKERY DOUBLE APPLE-BRAN MUFFINS image

Number Of Ingredients 23

1 cup brown sugar, packed
¾ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2-1/2 cups pure bran
1-1/2 cups rolled oats
1-cup bread flour
1-1/3 cups stone-ground whole-wheat flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
2/3 cups oil
½ cup honey
¼ cup molasses
1-teaspoon vanilla
4 large eggs
2-8 ounce cartons yogurt
½ cup walnuts (optional)
½ cup raisins (optional)
Peel of ½ lemon
1-cup buttermilk
½ cup applesauce
¼ cup apple cider
½ cup dried apples, diced

Steps:

Blend together brown sugar, salt, baking soda, baking powder, bran, rolled oats, bread flour, whole-wheat flour, cinnamon and nutmeg in a large bowl. In a separate bowl, combine oil, honey, molasses, vanilla, eggs, yogurt, buttermilk, applesauce, cider, apples, walnuts, raisins and lemon peel. Blend well. Blend yogurt mixture into flour mixture, just until dry ingredients are moistened. Do not over-mix. Refrigerate overnight. (Muffin batter can be kept refrigerated for about 1 week). To bake, spray top of muffin pan with non-stick spray. Line cups with paper liners. Fill each cup to rim with batter. Bake at 400 degrees 25- 30 minutes. Do not over-bake. Muffins are done when firm and just lightly colored around edges. Tops will overflow when baked to meet other muffins. Cut apart and serve. (For whole individual muffins, fill 2/3 full.) *Makes 24 muffins.