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Apples and Everything Muffins - Big Batch

Who doesn't love Apples?
Bushels and boxes full of fresh apples are now appearing at farmer's markets and shops. 
Here is a recipe that utilizes this favourite fruit.
These muffins have lots of apples in them plus almost everything else.
They are moist, delicious and freeze well.
The recipe makes approximately 36 medium sized muffins.
  • 2 cups flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cup natural bran (not cereal)
  • 1 1/4 cups sugar
  • 4 teaspoons baking soda
  • 1 1/4 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cloves
  • 4 cups shredded peeled apples
  • 1 cup shredded peeled carrots
  • 1 cup chopped pecans
  • 1 1/4 cups raisins or dried cranberries
  • 1 cup coconut
  • 1/1/2 cups oil
  • 1/4 cup fancy molasses
  • 1/2 cup milk
  • 3 eggs, beaten
  • 3 teaspoons vanilla
  1. Lightly grease muffin tins and set aside.
  2. Preheat oven to 350 degrees F.
  3. In a large bowl, combine all dry ingredients.
  4. Add shredded apple, carrots, pecans, raisins, and coconut and toss together with dry ingredients.
  5. In another bowl, mix oil, molasses, milk, beaten eggs and vanilla.
  6. Add wet ingredients to dry ingredients and mix lightly until evenly moistened.  Do not over mix.
  7. Fill muffin cups 3/4 full.
  8. Bake at 350 degrees F for 18-20 minutes or until toothpick inserted in muffins come out clean.
  9. Immediately loosen muffins from edge of cups and tilt each muffin in it's cup. This keeps them from getting soggy in the pan.
  10. Remove muffins to a rack.  
  11. Serve warm or let cool completely and freeze.


  1. Looking sinly delicious! Enjoy your week!

  2. This looks so tasty! Have you ever tried baking part of this recipe in a loaf pan or bar pan? I don't have enough muffin tins to bake the whole recipe in one go.

  3. Can the batter be left in the fridge, to bake as needed, or would that affect the apples?
    They sound delicious!

    1. Good Questions from both of you.....
      I've never tried baking this recipe in a loaf pan but I don't see why not. The worst thing that might happen is that the loaf might crumble a bit when cut. But by all means, try it.
      If you don't have enough muffin tins, just pop the baked muffins out on to a rack, wash out the pan, and start over with the remaining mixture.
      I've not left the batter in the fridge to bake later. Usually muffins should be baked promptly after mixing but I know there are muffin recipes that say the batter can be refrigerated until baking. Once again, try it and see how it goes.

  4. Would oat bran work for this recipe instead of natural bran?

    1. Yes, you can substitute oat bran for the natural bran.

  5. I got right to it, I made them already this morning. I made some modifications to suit me, by reducing the sugar to 1 cup, cutting the oil in half, and changing the 1/2 cup milk to 3/4 cup buttermilk. They are are tasty muffin when warm and with a cup of coffee.

  6. That is one BIG batch of muffins! They look delicious ... yummy :)

  7. Oh, this recipe has so many great ingredients in it! I must give it a try. I think I will cut the recipe in half, though.

  8. What a great muffin recipe! I must try this - maybe a half recipe?

  9. These look delicious! I'll be making these for my daughter & her family tomorrow! Thx :)

  10. Yum! I made these tonight and they are delicious. For the oil I used 1/2 cup coconut oil, 1/2 cup apple sauce and 1/2 cup Crisco. They turned out great. I made 24 bigger size muffins.

  11. These were yummy! I made some modifications. Since I have a bunch of tart baking apples on hand I substituted more apple instead of the carrot and omitted the coconut as my husband doesn't care for it. I'll surely be experimenting more with this recipe now that apples are in season. Thanks!

  12. Just made these and promptly ate two. I also reduced the sugar to 1 cup, and found them to be sweet enough. I used buttermilk because I had some that needed to be used up. I like the texture and flavour and would make these again.