Cinnamon Apple Bran Muffins

Cinnamon Apple Bran Muffins. October 19, 2022.

It had been ages since I had enjoyed a bran muffin, and images of fresh, warm bran muffins with melted butter continued to come to mind. Comforting, hearty, and yummy autumn food was calling, but I didn’t have a good, standby recipe for bran muffins in my files. Usually, I try to source the original recipe of something and go from there, which is what I did here. And since at this point in my baking life, I know which ingredients I prefer to use, especially when it comes to baked goods such as cakes and muffins. So, looking at the recipe, I mentally calculated some changes right away- an extra egg, buttermilk, pastry flour, etc.

Round one produced excellent light, fluffy muffins, but they tasted too much of baking powder. Additionally, I also used white pastry flour, and my nutritious side wanted to use wheat flour for extra fiber to make a healthier breakfast or snack. However, using wheat flour in muffins usually results in a dense texture that doesn’t rise as well and is less appealing in taste. But there is a great product by Bob’s Red Mill called whole wheat pastry flour that sits in our cupboards, so the next round I used whole wheat pastry flour and less baking powder. I also baked them at 400 degrees to get the high-dome top look on the muffins. The cinnamon apple muffins were tall, light, fluffy, fiber-filled, and delicious! Keep reading below for the recipe, and I hope you enjoy these Cinnamon Apple Bran Muffins as much as we do!

Have a beautiful day!