Why You’ll Love This Recipe

I adore this recipe because it takes a classic bran muffin and turns it into something crave-worthy. The honey glaze gives the muffins their signature gooey finish, and the molasses adds incredible depth of flavor. I also love that they’re “healthy-ish”—packed with fiber from the bran but still indulgent enough to feel like a treat. They stay moist for days, and the orange zest brings a subtle brightness that keeps them from feeling heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Honey Glaze
3 tablespoons granulated sugar (I use natural cane sugar, but white sugar works fine)
3 tablespoons light brown sugar, packed
3 tablespoons butter, melted
2 tablespoons honey
2 teaspoons water
Pinch of kosher salt

Bran Muffins
1 cup unbleached all-purpose flour
1 cup oat bran or wheat bran (interchangeable)
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
⅓ cup light brown sugar, packed (dark brown sugar also works)
¼ cup honey
2 tablespoons unsulphured molasses
¼ cup vegetable oil (I like avocado oil)
1 large egg
¼ cup water
2 tablespoons heavy cream or half & half
1½–3 teaspoons orange zest (optional, mix in or sprinkle on top)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 12-cup muffin tin with cooking spray.

In a small bowl, I whisk together the glaze ingredients—granulated sugar, brown sugar, honey, melted butter, water, and a pinch of salt—until smooth. I make sure the sugar dissolves well, then set it aside.

In a medium bowl, I whisk together the dry ingredients: flour, bran, baking soda, baking powder, and salt. I set that aside while I prepare the wet mixture.

In the bowl of my stand mixer (or a large mixing bowl), I combine the brown sugar, honey, molasses, and oil. I mix on medium speed until smooth and glossy. Then I add the egg, water, cream, and orange zest, mixing until everything is fully incorporated.

With the mixer on low speed, I slowly add the dry ingredients to the wet ingredients, mixing just until combined. I avoid overmixing so the muffins stay soft.

Before filling the muffin cups, I give the glaze a quick stir. Using a small scoop or spoon, I add about two-thirds of a tablespoon of glaze into the bottom of each muffin cup, spreading it slightly up the sides. This step makes sure that each muffin gets evenly coated in that irresistible honey-butter mixture when baked.

Then I scoop the batter into the muffin cups, filling them about two-thirds full. If my muffin pan is deep, I fill them halfway to prevent overflow during baking.

I bake the muffins for about 20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

As soon as they’re done, I line a cooling rack with parchment paper and carefully flip the muffin pan upside down so the muffins release onto the paper. The glaze forms a sticky, golden coating on top—just like the famous Mimi’s version.

Servings and Timing

This recipe makes 12 muffins. Prep time takes about 15 minutes, baking time 20 minutes, for a total of roughly 35 minutes.

Variations

When I want a richer flavor, I use dark brown sugar or add a dash of cinnamon to the batter. I’ve also stirred in chopped walnuts or raisins for extra texture. If I’m making them for kids, I skip the orange zest and drizzle a little extra honey over the top before serving. For a lighter version, I replace half of the oil with unsweetened applesauce.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. They reheat beautifully—just 10–15 seconds in the microwave makes them warm and gooey again. For longer storage, I freeze them (without the glaze) in a sealed bag for up to 2 months. When I’m ready to enjoy them, I thaw them overnight and rewarm in the oven at 300°F for 5 minutes.

FAQs

What’s the secret to keeping these muffins moist?

The combination of honey, molasses, and oil keeps them soft and chewy for days without drying out.

Can I make them with whole wheat flour?

Yes, I often use half all-purpose and half whole wheat flour for a slightly heartier texture.

Is the orange zest necessary?

It’s optional, but I love the citrusy aroma it adds—it really complements the honey and bran.

Can I use wheat bran instead of oat bran?

Absolutely. The texture is slightly different, but both work perfectly in this recipe.

How do I prevent the muffins from sticking to the pan?

A good non-stick muffin tin and plenty of baking spray help. I also make sure to loosen the muffins right after baking.

Can I skip the glaze?

You can, but I wouldn’t—it’s what gives these muffins their signature sticky top and rich flavor.

Why do I flip the pan over after baking?

Flipping allows the glaze to flow evenly over the muffins, coating them beautifully while they’re still warm.

Can I make these muffins dairy-free?

Yes, substitute the butter in the glaze with a vegan butter or coconut oil, and use a non-dairy cream or milk alternative.

Can I make mini muffins?

Yes, just reduce the baking time to about 12–14 minutes. They make perfect little bites for breakfast or brunch.

What’s the best way to serve them?

I love them warm with a pat of butter or an extra drizzle of honey—it’s heaven in every bite.

Conclusion

I love how these Best Honey Bran Muffins capture everything I want in a breakfast treat: sweet, sticky, moist, and packed with wholesome flavor. The honey glaze gives them that irresistible shine, and the combination of bran, molasses, and orange zest makes them taste like comfort in muffin form. Whether I’m making a batch for brunch or grabbing one on the go, they’re always a hit—and taste just like the beloved Mimi’s Café classic.