Introduction
The warm smell of cinnamon-free, gently sweet muffins always fills my kitchen the way rain fills a tin roof — steady and comforting. First, I make a big bowl and fold in humble things: bran, flour, and applesauce. Today I’m sharing my easy Bran Muffins with Applesauce that brown at the edges and stay tender inside. This always takes me back to Sunday dinners. Also, if you like a little extra texture, try folding in raisins or chopped nuts for a rustic finish. For a quick peek at my usual setup, I sometimes refer to my layout notes when prepping the table kitchen setup, and I keep my timer where I can see it right at eye level.
Why You’ll Love This
- Quick to mix — no whisking or chilling required.
- Budget-friendly pantry staples you probably have on hand.
- Kid-approved texture: soft crumb with a little chew.
- Easy to adapt — add raisins, nuts, or a pinch of spice.
Quick Recipe Snapshot
- Servings: 10–12 muffins
- Prep time: 10 minutes
- Cook time: 20–25 minutes
- Total time: 35 minutes
- Skill level: Easy
- Taste: mildly sweet + apple-forward
After one test batch, you’ll feel confident to tweak sugar or mix-ins to your taste.
Ingredients You’ll Need
- 1 cup bran cereal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup applesauce
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: raisins or nuts
Chef notes: - Bran cereal = adds chew and fiber.
- Use mild vegetable oil = neutral flavor.
- Applesauce = unsweetened works best.
- Milk = any milk or milk alternative fine.
- Raisins = soak briefly if very dry.
How to Make It
- First, heat the oven to 350°F (175°C) and grease a muffin tin so the muffins slip out easily.
- Next, in a large bowl, stir bran cereal, flour, sugar, baking powder, and salt until even and sandy.
- Then, whisk applesauce, milk, oil, egg, and vanilla in another bowl until smooth and glossy.
- Now pour the wet into the dry and fold gently with a spatula; stop when streaks disappear — batter should be thick and slightly lumpy.
- If using, fold in raisins or chopped nuts now for pockets of sweet or crunchy texture.
- Spoon the batter into muffin cups, filling each about two-thirds full so tops rise and get golden.
- Bake 20–25 minutes until edges brown and a toothpick comes out clean; the top should spring back when pressed.
- Finally, cool 5 minutes in the tin, then turn out onto a rack so bottoms don’t steam soft.
For a quick read on variations and layouts, I sometimes check my prep notes to keep the rhythm going prep layout.
Kitchen Tips (From My Kitchen)
- Time-saver: Mix dry and wet separately, then combine — saves overmixing and smooths the process.
- Common mistake + fix: Overfilling cups causes flat tops; instead, fill two-thirds and the tops stay domed.
- Simple variation: Add 1/2 teaspoon cinnamon or 2 tablespoons molasses for warm depth.
You can also find layout inspiration when setting the kitchen table for muffins table layout ideas.
Serving Ideas
- Weekend brunch: Serve warm with butter and a hot mug of tea.
- Lunchbox treat: Wrap a cooled muffin in parchment for easy transport.
- After-school snack: Pair with yogurt and fruit for a balanced nibble.
- Holiday side: Offer on a bread board alongside jam and sliced cheese.
Garnish ideas: a light drizzle of honey, a sprinkle of coarse sugar, or a few extra nuts on top.
Storing & Leftovers
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze up to 3 months.
- Reheat: Warm 15–20 seconds in the microwave to retain a soft crumb.
Leftover idea: Split and toast for a quick muffin sandwich with cream cheese and sliced apple.
Bran Muffins with Applesauce
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, stir together bran cereal, flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, whisk together applesauce, milk, oil, egg, and vanilla until smooth and glossy.
- Pour the wet mixture into the dry ingredients, and fold gently with a spatula until just combined; the batter should be thick and slightly lumpy.
- If desired, fold in raisins or chopped nuts.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, until the edges are brown and a toothpick comes out clean.
- Allow to cool in the tin for 5 minutes before turning out onto a rack.
Notes
FAQs
Q: Can I make these ahead?
A: Yes. Make and cool the muffins, then refrigerate for up to 3 days or freeze for longer. Thaw at room temperature.
Q: What can I substitute for applesauce?
A: You can swap in mashed banana for a different flavor, though texture will shift slightly. Also, adding a splash more milk loosens batter if needed.
Q: How do I know they’re done?
A: A toothpick should come out clean and the top will spring back when you press it gently. For golden edges, check at 20 minutes.
Q: Can I freeze them?
A: Absolutely — freeze cooled muffins in a single layer first, then bag them for up to 3 months.
Final Thoughts
I love how these muffins are straightforward and forgiving; they warm the kitchen and travel well in a lunchbox. So, try them plain first, then play with mix-ins until you find your favorite version. I hope these little comforts bring you back to cozy Sundays — enjoy your batch of Bran Muffins with Applesauce.
Conclusion
For a classic take, you can compare techniques with the Bran Muffins with Applesauce recipe on Allrecipes, and for a richer molasses twist see the Applesauce-Molasses Bran Muffins at The Culinary Cellar.
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