Best Honey Bran Muffin (Mimi's Copycat)
User Reviews
5
Best Honey Bran Muffin (Mimi's Copycat)
Description
Best Honey Bran Muffins blend oat or wheat bran with all-purpose flour and leavening agents to produce a light crumb with a fibrous texture. The batter includes brown sugar, honey, and molasses to add depth and sweetness, alongside orange zest for a subtle citrus note. After baking in a 350°F oven, muffins receive a shiny honey glaze composed of sugar, melted butter, honey, and a touch of salt, enhancing their surface with a stickier, sweeter crust.
These muffins offer a mix of hearty bran and sweet flavors that pairs nicely with tea or coffee. Their moist crumb and slightly chewy bran components make them filling and filling, suitable for a morning or afternoon bite.
According to provided notes, store muffins in a single layer in an airtight container up to five days at room temperature or freeze for up to three months. Reheat before serving to restore softness. Use oat or wheat bran interchangeably. Be mindful of muffin tin size to achieve 12 muffins; adjust baking time for larger muffins if needed.
Ingredients
Honey Glaze
- 3 tablespoons granulated sugar I used all-natural cane sugar, regular white sugar works too
- 3 tablespoons light brown sugar packed
- 3 tablespoons butter melted (not margarine)
- 2 tablespoons honey
- 2 teaspoons water
- pinch kosher salt
Bran Muffins
- 1 cup all-purpose flour unbleached
- 1 cup oat bran or wheat bran, they are interchangeable
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup light brown sugar packed (may try dark brown sugar too)
- 1/4 cup honey
- 2 tablespoons molasses unsulphured
- 1/4 cup vegetable oil I like avocado oil
- 1 large egg
- 1/4 cup water
- 2 tablespoons heavy cream or half & half
- 1 ½ - 3 teaspoons orange zest Optional, Mix in or just sprinkle on top
Instructions
- Preheat your oven to 350° F (175° C) and spray muffin tin (12 cups) with spray oil.
- In a small bowl, whisk together granulated sugar (3 TBL), brown sugar (3 TBL), honey (2 TBL), melted butter (3 TBL), water (2 tsp) and pinch of salt. Whisk longer to break down the larger granules if using all-natural cane sugar. Set aside.
- In a separate bowl add dry ingredients; flour (1 cup), wheat/oat bran (1 cup), salt (¼ tsp), baking powder (½ tsp), and baking soda (1 tsp) and whisk to combine, set aside.
- In a bowl of a stand mixer or a large mixing bowl, mix brown sugar (⅓ cup), honey (¼ cup), molasses (2 TBL), and oil (¼ cup) and mix on medium speed until smooth.
- Add egg (1 room temp), water (¼ cup), cream (2 TBL) (or half & half) and orange zest (1 1/2-2 tsp) and mix until incorporated, scraping sides of bowl occasionally. Slowly add your dry ingredients with a mixer on low speed until mixed.
- Stir glaze and using a small cookie scoop or tablespoon, scoop about 2/3 of a tablespoon of glaze into bottom of each muffin cup, spreading it around and up the sides, this will ensure that distribution of the glaze is even and gets all over that muffin!
- Using a medium or large cookie scoop, scoop muffin batter into muffin cups, about 2/3 full, careful not to overfill them, they do overflow a bit, but you don't want them overflowing onto the bottom of your oven. *If your muffin pan is deeper or larger than most, fill until about ½ full or make fewer larger muffins.Bake for 20 minutes until toothpick inserted comes out clean or with a few moist crumbs.
- As soon as they are done, line a cooling rack with a piece of parchment paper and carefully flip the muffin tin over, allowing those beautiful bran muffins to escape.
- Eat immediately (especially yummy with a pat of butter) or cool and reheat (also with a pat of butter and maybe drizzle of honey!) Please enjoy bran responsibly! ------------- I crack myself up!!
Notes
- Store completely cooled muffins in an airtight container on the counter for up to 5 days or freeze for up to 3 months.
- Reheat muffins in a 350°F oven or microwave briefly to refresh texture.
- Oat bran and wheat bran can be used interchangeably without affecting the recipe significantly.
- If your muffin tins are larger than usual, you might get fewer muffins or need longer baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 230kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 192mg | 8% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
