Print

Apple Snickerdoodle Bran Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Apple Snickerdoodle Bran Muffins combine juicy apples, hearty wheat bran, and warm cinnamon with a sweet snickerdoodle-inspired topping. They make a cozy, make-ahead breakfast or snack.

Ingredients

  • 1 cup wheat bran
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup milk
  • 1/4 cup melted butter or neutral oil
  • 1 teaspoon vanilla extract
  • 1 cup peeled and diced fresh apples
  • 2 tablespoons granulated sugar
  • 1 teaspoon additional ground cinnamon for the topping

Instructions

  1. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly grease the cups.
  2. In a large bowl, combine the wheat bran, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk the eggs, brown sugar, applesauce, milk, melted butter or oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing.
  5. Fold the diced apples evenly into the batter.
  6. Divide the batter among the prepared muffin cups, filling each about three-quarters full.
  7. Mix the granulated sugar and additional cinnamon in a small bowl. Generously sprinkle the cinnamon-sugar mixture over the muffins.
  8. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to continue cooling.

Notes

  • Granny Smith, Honeycrisp, Pink Lady, and Fuji apples are good choices because they hold their shape well during baking.
  • Add chopped walnuts or pecans for extra crunch.
  • For additional fall flavor, add a small amount of nutmeg, ginger, or allspice while keeping cinnamon as the dominant spice.
  • Coarse sugar can replace granulated sugar in the topping for a crunchier finish.
  • For mini muffins, use the same batter and begin checking for doneness earlier.
  • Store completely cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze individually wrapped muffins in a freezer-safe container for up to 3 months.
  • Reheat refrigerated or thawed muffins in the microwave for 10–20 seconds or warm them in a low oven until heated through.

Nutrition

Find it online: https://thefamilycooking.com/apple-snickerdoodle-bran-muffins/