Breakfast · Muffins
Apple Bran Breakfast Muffins
A short soak softens the bran cereal before it joins the batter, preventing dry, gritty pockets. Grated apple adds moisture and cinnamon flavor throughout, so each muffin stays gently textured rather than filled with hard fruit chunks.
Jump to ingredients
- Yield
- 12 muffins
- Prep
- 15 min
- Cook
- 22 min
- Rest / chill
- 15 min
- Total
- 52 min
Ingredients
1 1/2 cups bran cerealNature's Path: USDA Organic- 1 cup milk
- 1 cup all-purpose flour
- 1 large egg
- 1/3 cup brown sugar
- 1/4 cup neutral oil
- 1 cup grated apple
- 2 teaspoons baking powder
1 teaspoon cinnamonMorton & Bassett: USDA Organic- 1/4 teaspoon salt
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Prepare and soak
Heat the oven to 375°F and line a 12-cup muffin pan. Stir bran cereal into milk and leave for 10 minutes, until the pieces have softened.
Combine the liquids
Whisk egg, brown sugar and oil into the soaked cereal for 30 seconds, until no egg streaks remain. Stir in the grated apple.
Mix the dry ingredients
In a separate bowl, whisk flour, baking powder, cinnamon and salt for 15 seconds. Break up any small baking-powder lumps.
Fold the batter
Fold the dry mixture into the wet ingredients just until no flour pockets remain. Do not beat smooth; a few small cereal lumps are expected.
Bake and test
Divide among the 12 cups and bake for 20 to 22 minutes. A tester should emerge without wet batter and the centers should reach at least 160°F (71°C).
Cool on rack
Leave in the pan for 5 minutes, then transfer gently to a rack. Let steam escape so the liners do not become soggy.
Kitchen tips
Measure grated apple loosely and do not pour in pooled juice from the grater plate.
Fold only until the flour disappears; repeated stirring can make the muffins tough.
Substitutions
Use a plain plant beverage instead of milk for a dairy-free variation, checking that the cereal contains no milk ingredients.
A gluten-free version requires changing both bran cereal and flour to labeled gluten-free baking alternatives; its texture and bake time may differ.
Storage
Cool within 2 hours and refrigerate in a covered container for up to 3 days.
Serving suggestions
Serve one or two small muffins with fresh fruit and a hot drink; split a warm muffin gently rather than squeezing its soft crumb.
Make ahead
Bake, cool within 2 hours and refrigerate covered for up to 3 days. Warm portions gently before serving; do not leave the raw egg batter overnight.
Allergen details
Contains: wheat, milk, egg.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Nature’S Path Cereal Smart Bran With Psyllium & Oatbran - 10.6 oz × 1 — $7.87
- Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz × 1 — $12.34
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Read recipe →Frequently asked questions
Can I skip the cereal soak?
The soak softens the bran and distributes moisture. Skipping it can leave a dry crumb and hard cereal pieces.
How do I know the muffins are done?
Look for set tops, a tester without wet batter and a center temperature of at least 160°F (71°C); continue baking if needed.