The Washington Post

Apple Bran Muffins

Apple Bran Muffins 16.000

Goran Kosanovic for The Washington Post

Oct 18, 2016

Dark and rich with molasses, these muffins will make you rethink your morning meal options.

You'll need 2 standard-size muffin pans and 16 tall, tulip-shaped baking paper liners.

Make Ahead: The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 weeks.

16 muffins

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 muffins

  • 2 cups plus 1 1/2 teaspoons (about 260 grams) flour
  • 3/4 cup plus 1 1/2 teaspoons (180 grams) sugar
  • About 1 1/2 teaspoons (8 grams) baking powder
  • 1 scant teaspoon (5 grams) baking soda
  • A generous teaspoon (5 grams) kosher salt
  • 3 large eggs (150 grams)
  • Generous 3/4 cup (300 grams) unsulfured molasses
  • Scant 1 cup (200 grams) soybean oil
  • About 1 3/4 cups (415 grams) sour cream
  • A generous 3 cups (190 grams) wheat bran
  • 5 Granny Smith apples, peeled, cored and chopped


Preheat the oven to 325 degrees. Place a tall baking paper liner in each muffin well.

Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.

Whisk together the eggs, molasses, oil and sour cream in a large liquid measuring cup until the eggs are well incorporated. Pour into the flour mixture, then use a wooden spoon to blend just long enough to incorporate the ingredients halfway. Add the wheat bran and apples, mixing just until evenly distributed; do not overmix.

Divide the batter evenly among the baking paper liners; it will fill them higher than the muffin pan rims. Bake (middle rack) for 35 to 40 minutes, turning the pans from front to back halfway through, until a tester inserted into the center of the center muffin in the pans comes out clean.

Serve warm or at room temperature, or cool completely before storing.

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Recipe Source

From Beth Oristian, owner of Sugar & Twine Bakery in Richmond.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per muffin: 380

% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 5g 25%

Cholesterol: 50mg 17%

Sodium: 160mg 7%

Total Carbohydrates: 52g 17%

Dietary Fiber: 6g 24%

Sugar: 33g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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