Mimi's Copycat Honey Bran Muffins

12 muffins
35 min

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 or Chipotle Chicken! Both spot on!

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.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.

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!!

Grab the full recipe and all the details on the blog!

Mimi's Copycat Honey Bran Muffins

Recipe details

  • 12  muffins
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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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

Bran 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 (or oat bran)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt

Instructions


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

Kathleen | The Fresh Cooky
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