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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! A honey bran muffin recipe that is soft, a little chewy, packed with amazing flavor and gooeyness and oh you might say that they are on the healthy-ish side! WIN!
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!
Simple Ingredients for Honey Bran Muffins
- Brown Sugar, Honey & Molasses
- Oil | I like a heart healthy oil like Grapeseed or Avocado oil
- Egg | Room temperature is best, I always use large
- Heavy cream or half & half
- Orange zest | Adds great interest and flavor
- All-purpose flour | I use organic unbleached all-purpose flour
- Wheat Bran or Oat Bran either can be used
- Baking Powder, Baking Soda and Salt
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 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.
- 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!
- 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!).
Or cool completely and store in an airtight container on the counter up to 5 days, may be frozen up to 6 months.
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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