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Honey-Glazed Apple Bran Muffins
5 from 4 votes

Honey-Glazed Apple Bran Muffins

These delicious Honey-Glazed Apple Bran Muffins are moist, tender, studded with sweet chunks of apple and laced with cinnamon. They rise up with high-domed tops and come together quickly with one bowl and no mixer!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 16
Calories: 205 kcal
Course: Breakfast, Snacks, Brunch
Cuisine: American

Ingredients

For the muffins
  • ½ cup sunflower oil grapeseed, canola, corn, vegetable, or avocado oils will all work, mild-flavored
  • ½ cup brown sugar
  • 3 egg
  • ¼ cup molasses
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups wheat bran
  • 1 cup whole wheat flour
  • ⅔ cup all-purpose flour
  • 1 medium-large apple cored and cut in ¼-inch dice (about 1½ cups diced apple, unpeeled
For the glaze:
  • 1 tablespoon honey
  • 1 tablespoon butter

Instructions

For the muffins:
    Cup of Yum
  1. Preheat oven to 400˚F (204˚C). Spray 16 muffin cups with non-stick spray (Or see tip above for making a small loaf of bread in addition to 12 muffins.)
  2. Whisk together oil, sugar and eggs in a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine.
  3. Sprinkle baking powder, baking soda, cinnamon and salt over the top of the egg mixture. Stir well to combine.
  4. Add the wheat bran, whole wheat and all-purpose flours. Stir just until all of the flour mixture is incorporated (do not overmix). Add apples and stir to combine.
  5. Spoon batter into prepared muffin tins, filling almost to the top. Bake for 12-15 minutes until firm to touch and a tester comes out clean.
  6. Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.
For the glaze:
  1. Combine butter and honey in a small microwave-safe bowl. Cover with a paper towel and cook in the microwave on high power for 20-30 seconds until the butter is melted. Stir well with a fork to combine. Brush mixture over the top surface of warm muffins.
  2. Serve warm or allow the muffins to cool completely before storing in an airtight container. Freeze for longer storage.

Notes

  • For more detailed instructions and lots of tips to ensure success, check out the Café Tips above in the post.
  • To make these muffins gluten-free, simply switch the wheat bran to oat bran and use your favorite brand of cup-to-cup gluten-free flour for both the whole wheat and all-purpose flour (in other words, use 1¾ cup of GF cup-for-cup flour. I've used King Arthur's Measure for Measure Gluten-Free Flour with delicious success!

Nutrition Information

Serving 1muffin Calories 205kcal (10%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 35mg (12%) Sodium 187mg (8%) Potassium 286mg (6%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 111IU (2%) Vitamin C 1mg (1%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 205

% Daily Value*

Serving 1muffin
Calories 205kcal 10%
Carbohydrates 29g 10%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 35mg 12%
Sodium 187mg 8%
Potassium 286mg 6%
Fiber 4g 16%
Sugar 14g 28%
Vitamin A 111IU 2%
Vitamin C 1mg 1%
Calcium 69mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.