These copycat Mimi’s Honey Bran Muffins are soft, slightly chewy, and packed with rich flavors of honey, molasses, and orange zest. Finished with a gooey honey glaze, these muffins are a perfect balance of wholesome and indulgent. Whether for breakfast or a snack, they are a delicious and hearty treat!
Why You’ll Love This Recipe
- Perfectly moist and chewy – Thanks to the combination of honey, molasses, and bran.
- Naturally sweetened – Uses honey and brown sugar for a deep caramelized flavor.
- Gooey glaze topping – A buttery honey glaze makes these muffins irresistible.
- Great for meal prep – Make ahead and enjoy throughout the week.
- Easy to make – Simple ingredients with an easy mixing process.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Honey Glaze:
- 3 tablespoons granulated sugar (cane sugar or white sugar)
- 3 tablespoons packed light brown sugar
- 3 tablespoons melted butter
- 2 tablespoons honey
- 2 teaspoons water
- A pinch of kosher salt
For the Bran Muffins:
- 1 cup all-purpose flour (unbleached)
- 1 cup oat bran or wheat bran
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup packed light brown sugar
- ¼ cup honey
- 2 tablespoons unsulphured molasses
- ¼ cup vegetable oil (avocado oil recommended)
- 1 large egg
- ¼ cup water
- 2 tablespoons heavy cream or half & half
- 1½ – 3 teaspoons orange zest (optional, for mixing in or sprinkling on top)
Directions
Prepare the Muffin Pan and Glaze
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin with spray oil.
- In a small bowl, whisk together granulated sugar, brown sugar, honey, melted butter, water, and salt until smooth. Set aside.
Make the Muffin Batter
- In a medium bowl, whisk together the flour, oat/wheat bran, baking soda, baking powder, and salt. Set aside.
- In a large bowl (or stand mixer), beat brown sugar, honey, molasses, and oil until smooth.
- Add the egg, water, cream (or half & half), and orange zest. Mix until well combined, scraping the sides as needed.
- Gradually add the dry ingredients while mixing on low speed until just combined.
Assemble and Bake the Muffins
- Stir the glaze again and scoop about ⅔ of a tablespoon of glaze into the bottom of each muffin cup, spreading it slightly up the sides.
- Using a medium or large scoop, fill each muffin cup about ⅔ full with batter.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and Serve
- Once baked, immediately place a cooling rack with parchment paper underneath and carefully flip the muffin tin over, releasing the muffins.
- Serve warm with a pat of butter or a drizzle of honey for extra indulgence!
Servings and Timing
- Servings: 12 muffins
- Preparation Time: 15 minutes
- Baking Time: 20 minutes
- Total Time: 35 minutes
Variations
- Nutty Crunch – Add ½ cup chopped pecans or walnuts to the batter.
- Raisin Bran Muffins – Stir in ½ cup raisins for extra sweetness.
- Cinnamon Spice – Add ½ teaspoon cinnamon for a warm, spiced flavor.
- Lighter Version – Swap heavy cream for low-fat milk or almond milk.
- Chocolate Twist – Fold in ¼ cup mini chocolate chips for a fun variation.
Storage/Reheating
- Refrigeration – Store in an airtight container for up to 5 days.
- Freezing – Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20 seconds.
- Reheating – Warm in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.
FAQs
1. Can I use dark brown sugar instead of light?
Yes! Dark brown sugar will give a deeper caramelized flavor.
2. Can I use whole wheat flour instead of all-purpose?
Yes, but the muffins may be denser. Try a 50/50 mix of whole wheat and all-purpose flour.
3. How do I keep muffins from sticking to the pan?
Grease the muffin tin well or use parchment liners for easy removal.
4. Can I make these muffins without molasses?
Yes, replace molasses with an extra tablespoon of honey or maple syrup.
5. Can I use a different type of bran?
Yes! Oat bran and wheat bran are interchangeable in this recipe.
6. Why do I need to flip the muffins out of the tin immediately?
The glaze sticks to the pan if left too long, so flipping helps release them cleanly.
7. Can I use butter instead of vegetable oil?
Yes! Use melted butter for a richer flavor, but the muffins may be slightly denser.
8. Can I reduce the sugar in this recipe?
Yes! Reduce the brown sugar by 1-2 tablespoons, but keep the honey and molasses for moisture.
9. How do I make jumbo muffins?
Use a jumbo muffin tin and bake for 25-28 minutes, checking for doneness.
10. Can I use coconut oil instead of vegetable oil?
Yes, but it may slightly alter the flavor. Melted coconut oil works well as a healthier swap.
Conclusion
These honey bran muffins are a perfect balance of sweet, chewy, and moist, with a delicious buttery honey glaze. Whether served warm with butter, as a quick breakfast, or packed for an on-the-go snack, they bring comforting bakery-quality flavors to your kitchen. Try different variations and enjoy these wholesome muffins today!
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Honey Bran Muffins with a Sticky Glaze
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Honey Bran Muffins are soft, chewy, and packed with rich flavor, just like the ones from Mimi’s Café! Sweetened with honey, brown sugar, and molasses, and finished with a buttery honey glaze, these muffins are moist, wholesome, and a little indulgent—perfect for breakfast or a healthy-ish snack!
Ingredients
For the Honey Glaze
- 3 tbsp granulated sugar (or all-natural cane sugar)
- 3 tbsp light brown sugar, packed
- 3 tbsp butter, melted
- 2 tbsp honey
- 2 tsp water
- Pinch of kosher salt
For the Bran Muffins
- 1 cup all-purpose flour (unbleached)
- 1 cup oat bran or wheat bran
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/3 cup light brown sugar, packed
- 1/4 cup honey
- 2 tbsp unsulphured molasses
- 1/4 cup vegetable oil (avocado oil preferred)
- 1 large egg
- 1/4 cup water
- 2 tbsp heavy cream (or half & half)
- 1 1/2 – 3 tsp orange zest (optional, mix in or sprinkle on top)
Instructions
1. Prep the Oven & Muffin Tin
- Preheat oven to 350°F (175°C).
- Spray a 12-cup muffin tin with non-stick spray.
2. Make the Honey Glaze
- In a small bowl, whisk together granulated sugar, brown sugar, honey, melted butter, water, and salt until smooth. Set aside.
3. Mix the Dry Ingredients
- In a separate bowl, whisk together flour, wheat/oat bran, salt, baking powder, and baking soda. Set aside.
4. Prepare the Muffin Batter
- In a stand mixer or large bowl, beat together brown sugar, honey, molasses, and oil until smooth.
- Add egg, water, heavy cream, and orange zest; mix until incorporated.
- Gradually add the dry ingredients, mixing on low speed until combined.
5. Assemble the Muffins
- Stir the glaze and spoon ⅔ tbsp into the bottom of each muffin cup, spreading it up the sides.
- Fill each muffin cup ⅔ full with batter.
6. Bake & Serve
- Bake for 20 minutes, or until a toothpick comes out clean.
- Immediately flip the muffins onto a parchment-lined cooling rack to let the glaze coat the tops.
- Serve warm with butter and a drizzle of honey.
Notes
- For a deeper flavor, use dark brown sugar instead of light.
- Make it nutty! Add ½ cup chopped walnuts or pecans for texture.
- Storage: Store in an airtight container for 3-4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
