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Honey Bran Muffin {Mimi’s Copycat}

Ever had a Mimi’s Honey Bran Muffin? I haven’t been to 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!

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!

Mimi's Copycat Honey Bran Muffins | www.thefreshcooky.com

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 teaspoons.

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!

How To Make Copycat Bran Muffins

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?

Healthy Honey Bran Muffins | www.thefreshcooky.com

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

Making the Honey 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.

Pouring butter into small red bowl with mini whisk and glaze ingredients. | www.thefreshcooky.com
  1. In a separate bowl add dry ingredients; flour, wheat bran, sea salt, baking powder, and baking soda and whisk to combine, set aside.

NOTE: 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
  1. 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. | www.thefreshcooky.com
  1. 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. Muffins | www.thefreshcooky.com
  1. 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) | www.thefreshcooky.com
  1. 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!
A tablespoon filled with glaze being poured into cups of muffin tins with red bowl in background.  | www.thefreshcooky.com
  1. 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.
Muffin Tin with bran muffin mixture spooned into each tin cup, red handled scoop in background. | www.thefreshcooky.com
  1. Bake for 20 minutes until toothpick comes out clean.
  2. 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.
  3. 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.  | www.thefreshcooky.com

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!).

Or cool completely and store in an airtight container on the counter up to 5 days, may be frozen up to 6 months.

wooden honey tool dripping with gooey honey, onto a bran muffin.

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

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!

Recipe lightly adapted from Lou Lou Girls.

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Healthy Honey Bran Muffins | www.thefreshcooky.com
Yield: 12 muffins

Honey Bran Muffin {Mimi's Copycat}

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat your oven to 350° and spray muffin tin (12 cup) with spray oil.

Glaze

  1. 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

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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!)
  6. Please enjoy bran responsibly! ------------- I crack myself up!!

Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 214Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 215mgCarbohydrates: 33gFiber: 2gSugar: 22gProtein: 3g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

Did you make this recipe?

Go ahead, MAKE MY DAY! PIN on Pinterest and Comment on the blog!

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Door County Mom

Friday 15th of October 2021

I made these tonight. I accidentally put in a full cup of water tho! Yikes! So I tasted the watery batter and it was so sweet. I added 1/4 cup more of wheat bran. Then I also added 1/4 cup more flour. I tasted the batter again, and it was still very sweet. I let it sit for 20 minutes and the batter thickened up magically! I made the muffins and they turned out great. But I only filled 2/3 full and they did come out small. I did get 12 muffins, but again, they were small. For the glaze, I omitted the white sugar and it all still came out just fine. BTW, when I added the water, I added 1/4 apple cider and 3/4 water (again, I know, too much water!). The flavor of the muffins was very good.

Side note: It was very hard to read this recipe because your page has so many ads. I know you need to make $ for all the time and effort you put in, plus I know it costs $ to host a site. I just wish you didn't have so many. My two cents! Otherwise, this was a good experience. Thank you!

Kathleen Pope

Monday 18th of October 2021

Love all of your adjustments to make it yours! That's what this site is all about, making adjustments when you see fit! Sorry about your experience with the ads, never my intention to frustrate or annoy anyone, there is a balance for sure and I will check with my ad agency about my settings! Hope you continue to enjoy those muffins!

Michel

Wednesday 4th of August 2021

This recipe has some issues...it doesn't make 12 muffins...I got 6. they were a bit dry For the second time round I doubled the glaze and filled the muffin pan half and half-half glaze/half muffin mix-turned out much better; gooey sticky muffins-8 muffins

Kathleen

Thursday 5th of August 2021

That is so strange Michel? How large is your muffin tin? So sorry you experienced that though, I take it personally when someone makes one of my recipes and it doesn't work out as planned, happy to try and troubleshoot with you!

Mary

Thursday 24th of June 2021

Thanks for this amazing recipe they turned out perfect I added raisins to mine

Kathleen

Friday 25th of June 2021

Thank you so much Mary, love that you made it your own by adding raisins!! Yum! Happy baking, Kathleen

Shelley

Sunday 18th of April 2021

I made this recipe today and they tasted great, but they didn’t look great. After flipping them onto the parchment paper they sunk in the middle and ended up looking like blobs. I didn’t have wheat bran so I substituted wheat germ. My baking powder and soda were brand new. I’m not sure what I did wrong. They are very tasty and won’t go to waste, but I would like them to look as good as they taste.

Kathleen

Sunday 18th of April 2021

Hi Shelley, thanks for reaching out. I read up a little on wheat germ and wheat bran, found that you can typically substitute them 1:1, so my only thought if they sunk is that you didn’t bake them quite long enough. Or it could be your oven temp, have you checked your oven temp recently, the temp could have made a difference too, many ovens run hot or cold by 25-50 degrees (mine tends to run cool). Bake them until a toothpick comes out clean, hopefully that will help you trouble shoot!

Marie

Monday 16th of November 2020

Theses tasted good but wondering why the recipe only made 1/2 a muffin tin (6 muffins). My muffins were not that big either and didn’t spill over the top. I live in Canada so I’m wondering if it’s because we have different flour.

Michel

Thursday 5th of August 2021

@Marie, same here! I live in Mexico so I'm wondering if its because the recipe works best in US...haha, just joking. The second time I made them I doubled the glaze recipe and filled each muffin cup a little less than half with the glaze. This stretched the recipe to 12 muffins...barely. It's always fun to experiment and tweek a recipe and eventually make it your own. Cheers from Mexico (Irish expat)

Kathleen

Monday 16th of November 2020

Good Morning Marie,

That’s so strange, my recipe makes twelve, filling a standard sized muffin tin?? I would think even though your flour may be different that you should still get the same quantity. As far as your muffins not spilling over the top, I am wondering if your baking soda and or baking powder might have lost their oomph? I am also assuming you put in a full cup of wheat bran and a cup of flour? Just double checking as this has me stumped for sure, of all the times I’ve made them as well as others, this is the first I’ve heard of it not filling a full tin?

Would love to help you figure this out, if you are willing! Thanks for reaching out! Kathleen

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