Ever had a Mimi’s Honey Bran Muffin? I haven’t been to a Mimi’s in awhile – but I remember those bran muffins and this recipe is a beautiful copycat version! Soft, a little chewy, packed with amazing flavor and gooeyness and oh you might say that they are on the healthy-ish side! WIN!
HONEY BRAN MUFFIN {MIMI’S COPYCAT}
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You know me, I had to tweak the recipe slightly; the original recipe called for 4 tsp dry milk powder — I looked at the grocery store (truly), but honestly I couldn’t be bothered, especially for just 4 tsp, so I did a little math conversion and came up with replacing said milk powder with cream or 1/2 & 1/2 and a little less water and wow did they turn out yummy!
Honey Bran Muffin – Mimi’s Copycat
I’m gonna get right to the recipe and steps, because it’s been one of those weeks and I am literally typing this hours before my deadline! Sigh! You all have weeks like that, right?
Preheat your oven to 350ยฐ and spray muffin tin (12 cup) with spray oil.
Making the Glaze
In a small bowl, whisk your glaze ingredients together and set aside. If using all natural cane sugar, whisk for a bit to break down the larger granules.
HONEY BRAN MUFFINS
In a separate bowl add dry ingredients; flour, wheat bran, sea salt, baking powder, and baking soda and whisk to combine, set aside.
In a bowl of a stand mixer or a large mixing bowl with a hand mixer, mix brown sugar, honey, molasses, and oil and mix on medium speed until smooth.
Add egg, water, cream (or half & half) and (optional) orange zest and mix until incorporated, scraping sides of bowl occasionally.
Slowly add your dry ingredients with 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 batter into muffin cups, about 2/3 full, careful to not overfill them, they do overflow a bit, but you don’t want them overflowing onto the bottom of your oven.
Bake for 20 minutes until toothpick comes out clean.
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. They don’t look like much, but once you invert them — watch out baby!!
Eat immediately (especially yummy with a pat of butter) or cool and reheat (also with a pat of butter and maybe a drizzle of honey!).
Please enjoy bran responsibly! —————— I crack myself up!!
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What’s your favorite go-to muffin recipe? I don’t bake many muffins, I tend to do more scones and quick breads, why? Probably because muffins feel more complicated, but they really aren’t. And I love a good, tender, moist muffin as much as the next girl!! I’d love to hear your comments if you try this, just scroll down below the recipe!
If you like these muffins, give these a try!
Banana Graham Streusel Muffins
Blueberry Crumble Cake (Giant Blueberry Muffin)
Recipe lightly adapted from Lou Lou Girls.
Iโve shared this recipe on my favorite link parties Weekend Pot Luck | Meal Plan Monday | Full Plate Thursday
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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!
Ingredients
Glaze
- 3 tablespoons all-natural cane sugar (regular sugar is fine)
- 3 tablespoons brown sugar
- 3 tablespoons butter, melted
- 2 tablespoons honey
- 2 teaspoons water
- pinch of salt
Muffins
- 1/3 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons molasses, unsulphured
- 1/4 cup vegetable oil (I like avocado or grapeseed oils)
- 1 egg
- 1/4 cup water
- 2 tablespoons heavy cream or half & half
- 1 1/2 teaspoons orange zest (optional for a little extra to sprinkle on top)
- 1 cup all purpose flour
- 1 cup wheat bran (I haven't tried oat bran, but I'd like to try sometime)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 350ยฐ and spray muffin tin (12 cup) with spray oil.
Glaze
- In a small bowl, whisk your glaze ingredients together and set aside. If using all natural cane sugar, whisk for a bit to break down the larger granules.
MUFFINS
- In a separate bowl add dry ingredients; flour, wheat bran, sea salt, baking powder, and baking soda and whisk to combine, set aside. In a bowl of a stand mixer or a large mixing bowl with a hand mixer, mix brown sugar, honey, molasses, and oil and mix on medium speed until smooth.
- Add egg, water, cream (or half & half) and orange zest and mix until incorporated, scraping sides of bowl occasionally. Slowly add your dry ingredients with 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. Bake for 20 minutes until toothpick comes out clean.
- 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 maybeย drizzle of honey!)
- Please enjoy bran responsibly! ------------- I crack myself up!!
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Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 214 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 26mg Sodium: 215mg Carbohydrates: 33g Fiber: 2g Sugar: 22g Protein: 3g
These look heavenly!
Thank you so much Heidi!! They are!!!
I made these honey bran muffins tonight and they turned out wonderful! I did not have wheat bran so I substituted with oat bran. They were delicious but a little more cake like than the “Mimi’s” muffins. I will try with the wheat bran next time. Still yummy and easy to make!
YAY! So glad you liked them Dawn! Good to know about the oat bran, I’ve been wanting to try them with oats, cake like is not all bad!
This looks like a delicious muffin that we will really enjoy! Thanks for sharing with us at Full Plate Thursday and have a good week!
Miz Helen
Thank you so much Miz Helen! I sure hope your readers will enjoy, it’s a pretty darn tasty “healthy” muffin!!