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Best Honey Bran Muffin (Mimi's Copycat)

Soft, a little chewy, packed with amazing flavor and gooeyness these copycat Mimi's Honey Bran Muffins are are perfect and you might say that they are on the healthy-ish side! WIN!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 230 kcal
Course: Breakfast
Cuisine: American

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 unbleached all-purpose flour
  • 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

    Cup of Yum
  1. Preheat your oven to 350° F (175° C) and spray muffin tin (12 cups) with spray oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. 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.
  9. 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

  • Storage Tips
  • Store completely cooled sticky bran muffins in an airtight container in a single layer on the counter for up to 5 days. Or freeze up to 3 months. 
  • Rewarm for a few minutes in a 350° F (175° C) oven or individually on a plate in the microwave just 20 seconds or so. 
  • Oat bran and wheat bran may be used interchangeably. 
  • Some readers have complained this recipe doesn't fill a muffin pan, but it does. My hunch is that they have used large muffin tins that I have; if you don't have enough batter, you either filled them too full or your muffin tin is larger than most. Either just bake larger muffins or move the batter around so that you have a total of 12. If baking larger, they may need to bake a few minutes longer. 
  • muffin pan
  • muffin tin

Nutrition Information

Serving 1muffin Calories 230kcal (12%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 26mg (9%) Sodium 192mg (8%) Potassium 144mg (4%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 148IU (3%) Vitamin C 0.4mg (0%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 230

% 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.