Honey Bran Muffins

"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!"
-- @thefreshcooky
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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 12

Recipe Card

For the Glaze


  • 3 tablespoons all-natural cane sugar
  • 3 tablespoons brown sugar
  • 3 tablespoons butter, melted
  • 2 tablespoons honey
  • Pinch of kosher salt


  • Step 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. Set aside.

Honey Bran Muffins


  • 1/3 cup packed brown sugar
  • 1/4 cup honey
  • 2 tablespoons molasses
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 cup water
  • 2 tablespoons heavy cream (or half and half)
  • 1 1/2 teaspoon orange zest (optional)
  • 1 cup all-purpose flour
  • 1 cup wheat bran (or oat bran)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Making the Muffins with Glaze

  • Step 1

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

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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!

  • Step 5

    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.

  • Step 6

    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!)