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133 Comments

Best Honey Bran Muffins Recipe (Mimi’s Copycat)

Kathleen

by Kathleen Pope Feb 24, 2025

Jump to Recipe

Image of honey bran muffin on plate with fork with pat of melting butter and more muffins behind.

Easy honey bran muffins a Mimi’s copycat. A bran muffin with molasses that is soft, a little chewy, sticky, and packed with amazing flavor and gooeyness, and they are on the healthy-ish side! Use oat bran or wheat.

Mimi's Copycat Honey Bran Muffin with muffin on plate and honey stick dripping fresh honey on hot muffin.
This post may contain affiliate links. Read my disclosure & privacy policy.

If you are into copycat recipes, you might try my Flour’s Famous Banana Bread, Panera’s Broccoli Cheese Soup or Chipotle Chicken! Both spot on!

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

  • Simple Ingredients for Honey Bran Muffins
  • How to make Mimi's Honey Bran Muffins
    • Step 1 | Make Honey Glaze
    • Step 2 | Make bran muffin batter
  • Fresh Tips
    • Step 3 | Assemble and Bake
  • Fresh Tip
  • Storage Tips
  • Variations and Substitutions for Oat Bran Muffins
  • High Altitude Sticky Honey Bran Muffins
  • What to serve with Oat Bran Muffins
  • Best drinks to serve with bran muffins
  • Our favorite and most popular breakfast treats
  • More from The Fresh Cooky
  • Best Honey Bran Muffin (Mimi's Copycat)

I had to tweak the recipe slightly; the original recipe called for 4 teaspoon dry milk powder; I looked at the grocery store (truly), but honestly, I couldn’t be bothered, especially for just 4 teaspoons.

So, I did a little math conversion and came up with replacing said milk powder with cream or ยฝ & ยฝ and a little less water and wow did they turn out yummy!

Simple Ingredients for Honey Bran Muffins

  • Light Brown Sugar, Honey & Molasses | You will make a glaze as well as use this in the bran muffins themselves.
  • Oil | I like a heart-healthy oil like Avocado oil
  • Egg | Room temperature is best, I always use large eggs
  • Heavy cream or half & half | This acts as a binder
  • Orange zest | Adds great flavor, take a few seconds and zest an orange.
  • All-purpose flour | I use organic unbleached all-purpose flour
  • Wheat Bran or Oat Bran | either can be used successfully, some readers have even used crushed bran cereal
  • Baking Powder, Baking Soda and Salt | Make sure your leavenings are fresh!
Healthy Honey Bran Muffins | www.thefreshcooky.com

How to make Mimi’s Honey Bran Muffins

Preheat oven to 350° F (175° C) and spray muffin tin (12 cup) with spray oil.

Step 1 | Make Honey Glaze

In a small bowl, whisk your glaze ingredients together and set aside. If using all natural cane sugar, whisk for a bit longer to break down the larger granules. Set aside.

Pouring butter into small red bowl with mini whisk and glaze ingredients. | www.thefreshcooky.com

Step 2 | Make bran muffin batter

In a separate bowl, add dry ingredients; flour, wheat bran, sea salt, baking powder, and baking soda, whisk to combine; set aside.

Fresh Tips

  • If you can’t find wheat bran, use oat bran instead!
Cobalt Blue mixer in background with bag of wheat bran and mixing bowl with whole wheat flour and bran. | www.thefreshcooky.com

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.

Looking into a stainless bowl of Kitchenaid stand mixer at honey, brown sugar mixture.

Add egg, water, cream (or half & half) and (optional) orange zest and mix until incorporated, scraping sides of bowl occasionally.

In stainless bowl of stand mixer adding egg, water, cream, and orange zest.

Slowly add your dry ingredients with mixer on low speed until mixed.

Glass batter bowl pouring in flour mixture into the bowl of a stand mixer (Kitchenaid).

Step 3 | Assemble and Bake

Stir glaze one more time. Then using a small cookie scoop or tablespoon, scoop about โ…” of a tablespoon of glaze into the bottom of each muffin cup, spreading it around and up the sides; this will ensure that the glaze is evenly distributed and gets all over that muffin!

A tablespoon filled with glaze being poured into cups of muffin tins with red bowl in background.

Using a medium or large cookie scoop, scoop batter into muffin cups, about โ…” full, careful not to overfill them, they do overflow a bit, but you don’t want them overflowing onto the bottom of your oven.

Fresh Tip

  • Some readers have said they only get 7-9 muffins from this recipe. The only thing I can figure out is that they are using a bigger muffin tin, as you can see from the image below, the batter fills up all 12 spots.
  • I recommend this muffin pan; it’s my favorite USA-made pan.
Muffin Tin with bran muffin mixture spooned into each tin cup, red handled scoop in background.

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!!

A muffin tin with baked muffins oozing over the tops sitting on a cutting board.

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!).

Storage Tips

Cool completely and store in an airtight container on the counter for up to 5 days; it may be frozen for up to 6 months.

Mimi's Copycat Honey Bran Muffin on plate with fork and pat of butter melting on top of warm muffin.

Variations and Substitutions for Oat Bran Muffins

  • Fruit Additions: Add diced fruits such as apples, bananas, blueberries, or raisins (hello, honey raisin bran muffins) to the batter.
  • Nut Additions: Chopped nuts like walnuts, almonds, or pecans can add a crunchy texture and extra protein to your muffins.
  • Spice Additions: Add spices like cinnamon, nutmeg, or ginger for extra warmth and flavor.
  • Yogurt: Substitute some or all of the liquid in the recipe with yogurt for added moisture and richness. Tho, I haven’t tried it.
  • Flour Substitutions: If you’re looking to make the muffins gluten-free, you can substitute wheat flour with alternative flours such as almond flour, coconut flour, or oat flour. Keep in mind that you may need to adjust the amount of liquid in the recipe to achieve the desired consistency.
  • Egg Replacements: If you’re vegan or allergic to eggs, you can use substitutes like flaxseed meal or chia seeds mixed with water, mashed banana, applesauce, or commercial egg replacers.
  • Oil Substitutions: You can use melted coconut oil, olive oil, or applesauce for a healthier option.
  • Sweeteners: Try making these with Monk fruit sugar replacements.
  • Buttermilk: I haven’t tried using buttermilk, you would need to change your leavening amounts, if you try it, let me know how it works.
  • Whole Wheat Flour: For added fiber and nutrients, you can use whole wheat flour instead of all-purpose flour or in combination with it, though you may need a little more liquid.

High Altitude Sticky Honey Bran Muffins

I bake at 5280 feet above sea level and adapt my recipes for others baking at high altitudes. This recipe has also been successfully tested at sea level and other altitudes. For just about everyone, the recipe stays the same, for altitudes above 7,000 feet:

  • Add 2 tablespoons additional flour
  • Reduce baking powder to ¾ teaspoon
  • Increase cream or water by 2 teaspoons
  • Increase oven temperature to 375° F (190° C) and bake for a few minutes less.

What to serve with Oat Bran Muffins

  • We love a chai latte with our bran muffins!
  • Make it a breakfast party and serve these Panera Orange scones!
  • See below for more ideas.
Chai latte in glass mug with cinnamon and vanilla.
Chai Latte

Best drinks to serve with bran muffins

Whip up a warm drink to make these oat bran muffins even more special! We suggest our Christmas chai latte (not just for Christmas), or this luscious Golden Milk latte and a personal favorite, Starbucks White Hot Chocolate.

Starbucks Copycat White Hot Chocolate square image in clear glass teacup mug with whipped cream, white chocolate chips, chocolate curls and mimi marshmallows.

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This holiday season enjoy this copycat Dutch Bros Christmas Morning Chai recipe. A chai latte that is spicy and flavorful chai tea mixed with half and half and swirled with white chocolate syrup. Delicious hot or cold.

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Our favorite and most popular breakfast treats

Why is it so fun to whip up a fun treat for the family breakfast? Try our faves, these popular Panera orange scones, and our Panera Pumpkin Muffins; go healthy with this chocolate chip banana bread, or take it over the top with this Flour Banana Bread.

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Best Pumpkin Muffin Recipe with Streusel (Panera Copycat)

Easy Panera Pumpkin Muffin recipe, a one bowl simple muffin recipe. Make regular or jumbo pumpkin muffins topped with buttery brown sugar crumb topping and a dusting of powdered sugar.

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Please enjoy bran responsibly! —————– I crack myself up!!

Recipe lightly adapted from Lou Lou Girls.

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Recipe Card
Mimi's Copycat Honey Bran Muffin on plate with fork and pat of butter melting on top of warm muffin.

Best Honey Bran Muffin (Mimi’s Copycat)

4.98 from 37 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 muffins
Print Pin SaveSaved!
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!

Video

Equipment

  • USA Muffin Pan (Cupcake Pan)
  • Cookie Scoop Set, 3 PCS Ice Cream Scoop with Trigger, 18/8 Stainless 
  • KitchenAid KSM75SL Classic Plus 4.5-Qt. Tilt-Head Stand Mixer, Silver

Ingredients 
US Customary – Metric

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
  • ยฝ teaspoon baking powder
  • ยผ teaspoon kosher salt
  • โ…“ cup light brown sugar packed (may try dark brown sugar too)
  • ยผ cup honey
  • 2 tablespoons molasses unsulphured
  • ยผ cup vegetable oil I like avocado oil
  • 1 large egg
  • ยผ cup water
  • 2 tablespoons heavy cream or half & half
  • 1 ½ – 3 teaspoons orange zest Optional, Mix in or just sprinkle on top
Get Recipe Ingredients

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 ยฝ-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 โ…” 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 โ…” 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!!
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

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. 

Nutrition

Serving: 1muffin | Calories: 230kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 192mg | Potassium: 144mg | Fiber: 2g | Sugar: 23g | Vitamin A: 148IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 1mg
Mimi's Copycat Honey Bran Muffin on plate with fork and pat of butter melting on top of warm muffin.
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heavy cream honey molasses oat bran wheat bran

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Theresa

    Wed, May 14, 2025 at 5:59 am

    5 stars
    Excellent bran muffins! I used Bobโ€™s RedMill wheat bran for this recipe. Added raisins. Added pat of butter to each muffin when I tipped them out of the muffin pan. Great recipe, thank you!

    Reply
    • KathleenKathleen Pope

      Wed, May 14, 2025 at 6:42 am

      Yum, Iโ€™m drooling now Theresa! ๐Ÿ˜˜ thank you!

      Reply
  2. Candee

    Tue, Apr 8, 2025 at 1:09 pm

    5 stars
    Absolutely delicious! I used bran flakes and crushed them. The recipe and instructions were very accurate to make 12 muffins. Thanks for sharing

    Reply
    • KathleenKathleen Pope

      Wed, Apr 9, 2025 at 11:14 am

      Love your twist, Candee!! Thank you so much!

      Reply
  3. Bitsy Weber

    Sat, Mar 8, 2025 at 3:55 pm

    4 stars
    Tasted very good, they did run over and fall, no reason for that as I have a precise cupcake batter spoon to make sure there is the exact amount in each cup, the glaze oozed out too. They’re delicious, just ugly.

    Reply
    • KathleenKathleen Pope

      Sat, Mar 8, 2025 at 4:08 pm

      Sorry they are ugly, they arenโ€™t the prettiest muffin in general. Sorry you had them run over. Since some do and some donโ€™t have that experience all I can figure out is that it might be variances in peoples muffin tins. But glad you love it!

      Reply
  4. Trisha

    Mon, Feb 17, 2025 at 9:56 pm

    5 stars
    Wonderful recipe! Iโ€™ve been searching for the perfect bran muffin recipe and this is it! My boyfriend loves them! Thanks so much!

    Reply
    • KathleenKathleen Pope

      Tue, Feb 18, 2025 at 6:31 am

      Yay!!! Thanks, Trisha!

      Reply
  5. Julie M

    Tue, Feb 11, 2025 at 1:37 pm

    5 stars
    Excellent recipe- bit it makes way more than 12 regular size muffins. Mine spilled over big time. Definitely donโ€™t overfill and make a second pan.

    Reply
    • KathleenKathleen Pope

      Wed, Feb 12, 2025 at 6:36 am

      Thank you Julie, for your tips and sweet comment. So glad you liked them!

      Reply
  6. Lon

    Sat, Feb 1, 2025 at 6:30 pm

    5 stars
    Delicious and super easy to make. I also used avocado oil.

    Reply
    • KathleenKathleen Pope

      Sun, Feb 2, 2025 at 2:22 pm

      Love it, Lon!! Thank you so much! Happy baking!

      Reply
  7. Sarai Mar

    Sat, Jan 25, 2025 at 11:04 pm

    I want to make these but before I do, I have a question regarding the avocado oil. Is it really necessary to use this oil or any oil or am I able to substitute with more butter?

    Reply
    • KathleenKathleen Pope

      Sun, Jan 26, 2025 at 8:48 am

      Hi Sarai, no you can absolutely use any neutral oil though Iโ€™d be careful with any strong tasting oils such as olive oil, and yes you could substitute butter but you may get a slightly more oily or greasy muffin. Let me know how it turns out.

      Reply
  8. CarrieB

    Fri, Jan 24, 2025 at 2:18 pm

    5 stars
    I donโ€™t comment often on recipes but these were so good that I want to! Very yummy but donโ€™t make the mistake that I did and use muffin papers. I had sprayed the papers with nonstick spray so most of the glaze came off but I bet they would have been even better if all of the glaze had stuck to the muffins instead. No need for butter – just 14 seconds in the microwave to reheat and these were excellent. Thanks for the great recipe!

    Reply
    • KathleenKathleen Pope

      Fri, Jan 24, 2025 at 3:00 pm

      So happy you loved them so much, Carrie! You are the best!

      Reply
  9. Janeen

    Sat, Jan 4, 2025 at 4:12 pm

    5 stars
    This reminds me of the bran muffins I used to get in the 90โ€™s from a local bakery. The best bran muffin! You donโ€™t even realize you are eating bran!

    Reply
    • KathleenKathleen Pope

      Mon, Jan 6, 2025 at 12:51 pm

      And that is always a win, Janeen!! LOL! Thank you so much for your sweet comment!

      Reply
    • Trisha

      Mon, Feb 17, 2025 at 9:54 pm

      5 stars
      My boyfriend always gets his favorite bran muffins from our neighborhood coffee shop & I have tried at least 6 different recipes, trying to copy them, all to no avail. Except for now! This is the absolute best recipe ever and I think he even likes these more than the ones he buys at the coffee house! Thank you for this wonderful recipe!

      Reply
      • KathleenKathleen Pope

        Tue, Feb 18, 2025 at 6:31 am

        This makes me smile Trisha!! Thank you for your kind words!

        Reply
  10. Janet Gerou

    Wed, Jan 1, 2025 at 8:14 pm

    5 stars
    Turned out so good! I added raisins and before adding the batter I sprinkled chopped walnuts in each cup. They were excellent.

    Reply
    • KathleenKathleen Pope

      Thu, Jan 2, 2025 at 7:54 am

      Oooo I love your twist, Janet!! So glad you liked them!!

      Reply
  11. Tracy

    Mon, Oct 21, 2024 at 7:22 pm

    This is the recipe Iโ€™ve been looking for forever!! Taste exactly like the muffins I used to eat in high school. Best bran muffin recipe, moist and very flavorful ๐Ÿ‘๐Ÿฝ๐Ÿ‘๐Ÿฝ

    Reply
    • KathleenKathleen Pope

      Mon, Oct 21, 2024 at 8:19 pm

      Thank you so much Tracy!! You made my day!!

      Reply
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Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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