Upper Crust Bakery Apple-bran Muffins

"This is an adaptation of a recipe from the Upper Crust Bakery, in Cambria Pines, California; which is located just off the Central California Coast, near Hearst Castle. I visited the bakery several years ago, and had these bran muffins. They are the best I've tasted and are healthful to boot. There were so many requests that the recipe was published in the local newspaper. Don't be too put off by the long list of ingredients; the batter can be kept refrigerated for about a week before you bake them; and it does make 24 muffins. Also they freeze well. The're worth the extra effort for a special occasion."
 
Download
photo by Bayhill photo by Bayhill
photo by Bayhill
Ready In:
1hr 30mins
Ingredients:
23
Serves:
24
Advertisement

ingredients

Advertisement

directions

  • In a large bowl blend together the first ten (dry) ingredients.
  • In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well.
  • Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
  • Do not overmix.
  • Refrigerate batter overnight.
  • Muffin batter can be kept refrigerated for about 1 week.
  • To bake, spray the top of the muffin pan (s) with non-stick spray.
  • Line the cups with paper liners.
  • Fill each cup to the rim with muffin batter.
  • Bake at 400 degree F.
  • 25-30 minutes.
  • Muffins are done when firm and just lightly colored around edges.
  • The tops will overflow when baked to meet other muffins.
  • Cut apart to serve.
  • For standard size muffins, fill cups 2/3 full.
  • Brush tops with warm honey, if desired, while still warm.
  • Makes about 24 muffins.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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).
     
  2. 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.
     
  3. These muffins are perfect!
     
  4. 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.
     
  5. 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!!
     
Advertisement

RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes