5 Reviews

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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averybird May 05, 2011

Great bran muffin. Mine made more like 3-4 dozen. I also used 1 c. apple pie filling in place of the applesauce and chopped apples.

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djafishfria July 25, 2009

These muffins are perfect!

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molizzie77 November 19, 2007

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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Canadian_in_the_Bay September 24, 2007

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!!

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Bayhill January 27, 2007
Upper Crust Bakery Apple-bran Muffins