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Best Honey Bran Muffin

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Soft, chewy, and perfectly sticky, these Best Honey Bran Muffins are a homemade take on the classic Mimi’s Café favorite. Sweetened with honey, molasses, and brown sugar, and finished with a luscious honey glaze, they’re the ultimate wholesome-yet-indulgent breakfast muffin.

Ingredients

Honey Glaze:

3 tablespoons granulated sugar

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

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1/3 cup light brown sugar, packed

1/4 cup honey

2 tablespoons unsulphured molasses

1/4 cup vegetable oil (such as avocado oil)

1 large egg

1/4 cup water

2 tablespoons heavy cream or half & half

1 1/2–3 teaspoons orange zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray.
  2. Prepare the Glaze: In a small bowl, whisk together granulated sugar, brown sugar, butter, honey, water, and salt until smooth. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, combine flour, bran, baking soda, baking powder, and salt. Set aside.
  4. Mix Wet Ingredients: In a large bowl or stand mixer, whisk together brown sugar, honey, molasses, and oil until smooth. Add the egg, water, cream, and orange zest, mixing until fully combined.
  5. Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
  6. Spoon about 2/3 tablespoon of glaze into the bottom of each muffin cup, spreading slightly up the sides.
  7. Fill muffin cups about 2/3 full with batter.
  8. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Immediately invert the muffin pan onto a parchment-lined rack so the glaze coats the tops. Let cool slightly before serving.

Notes

Use dark brown sugar for deeper flavor or add cinnamon to the batter for warmth.

Replace half the oil with unsweetened applesauce for a lighter version.

Add chopped nuts or raisins for texture.

Skip the glaze if you prefer less sweetness, though it’s the key to the Mimi’s-style sticky top.

Store at room temperature for up to 3 days or freeze (unglazed) for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/best-honey-bran-muffin/