Sour Cream Bran Muffins with Apples
Start your morning with these wholesome and flavorful Sour Cream Bran Muffins with Apples—an irresistibly moist and fluffy treat packed with fiber and natural sweetness. This recipe combines the hearty goodness of bran cereal with the tender juiciness of diced apples, creating a perfect balance of texture and flavor. A touch of sour cream adds richness and helps keep the muffins incredibly soft, while warm cinnamon and brown sugar lend a cozy, aromatic finish. Featuring a blend of all-purpose and whole wheat flours, these muffins are as nutritious as they are delicious. Add optional chopped nuts for a delightful crunch, and enjoy them as an energizing breakfast, snack, or dessert. Ready in just 35 minutes, these muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups Bran cereal
- 0.5 cups Boiling water
- 1 cup All-purpose flour
- 0.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 cups Unsalted butter, melted
- 0.75 cups Brown sugar, packed
- 1 large Egg
- 0.75 cups Sour cream
- 1 teaspoon Vanilla extract
- 1 medium Apple, peeled, cored, and diced
- 0.5 cups Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin liners.
In a medium bowl, combine the bran cereal and boiling water. Stir and let sit for 5 minutes to soften.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, whisk the melted butter and brown sugar until smooth. Add the egg, sour cream, and vanilla extract, mixing until fully combined.
Stir the softened bran mixture into the wet ingredients, ensuring it is evenly incorporated.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix—some lumps are fine.
Gently fold in the diced apple and chopped nuts (if using) to distribute them evenly.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 1897 mg | 82% | |
| Total Carbohydrate | 390.8 g | 142% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 190.4 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 535 mg | 41% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
