Peach Bran Muffins

[Photograph: Carrie Vasios]

These bran muffins use buttermilk and applesauce to achieve a moist crumb. Bran and whole wheat flours make a nutty flavor base for diced peaches.

adapted from The Healthy Oven Baking Book

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Peach Bran Muffins

About This Recipe

Yield:makes 16 muffins
Active time:15 minutes
Total time:40 minutes
Special equipment:whisk, muffin tin
This recipe appears in: Wake and Bake: Peach Bran Muffins


  • 1 cup wheat bran bud cereal such as All Bran Buds
  • 1 1/4 cups buttermilk
  • 2/3 cup whole wheat flour
  • 2/3 cup flour
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup unsweetened apple sauce
  • 2 teaspoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup diced peaches, from about 1 large peach


  1. 1

    Adjust oven rack to middle position and preheat oven to 350°F. Line 16 muffin cups with paper liners. In a small bowl, combine bran buds and buttermilk; let stand 5 minutes.

  2. 2

    In a medium bowl, whisk together wheat flour, flour, baking soda, and salt; set aside. In a large bowl, whisk together sugar and egg until frothy. Add apple sauce, canola oil, and vanilla, and whisk until combined. Whisk in buttermilk mixture.

  3. 3

    Add dry ingredients to bowl and stir to combine. Stir in peaches. Fill each muffin cup 3/4 full with batter. Bake until a cake tester inserted into the middle of a muffin comes out clean, about 20 minutes. Let cool for 10 minutes in pan then remove to a wire rack to finish cooling.


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