You need some of these Honey Bran Muffins in your life.
And if you think you don’t like bran muffins, then this recipe is the one you ought to try– it just may change your mind.
These bran muffins are moist, just a tiny bit chewy, and have a delicious sticky topping. The wheat bran adds fiber, but also a little bit of a nutty flavor.
They are so good. I made them on a Sunday, and my hubs and I both took one to work each morning for the following week. They make a great breakfast or mid-morning snack with your coffee.
How to Make Honey Bran Muffins
You’ll need some wheat bran for this recipe. You can find it in the health food section of most markets, or sometimes near the flour in the baking aisle.
I ordered mine from Amazon and had it delivered right to my door. You can find it HERE.
The “Secret” Ingredient
This recipe contains all kinds of other ingredients that give it such a delicious flavor: honey, molasses, vanilla…
The “secret” to this recipe though is the raisin puree. No, no now– don’t turn up your nose. The raisins get pureed in a blender or food processor (I used my NutriBullet) along with a little water until they become a smooth liquid. This is what makes the muffins so moist.
If you’re not a raisin fan, no worries. You won’t even know they are in there. Trust me.
Sticky Glaze Topping
The glaze is also what makes these sticky honey bran muffins so special.
The glaze mixture goes in the bottom of the muffin tins, and then the muffin batter is placed on top.
When you turn them upside down after baking, you end up with that delicious sticky topping on each one.
Just look at that irresistible texture inside these beautiful honey bran muffins.
Honey Bran Muffins
For the Glaze
- 3 Tbsp granulated sugar
- 3 Tbsp brown sugar
- 3 Tbsp corn syrup
- 3 Tbsp butter melted
- 2 tsp water
- a dash of salt
For the Muffins
- ¼ cup honey
- ¼ cup vegetable oil
- 1 Tbsp molasses
- 1 large egg
- 1 cup raisins prunes or dates would work, too
- 1 cup water
- ⅓ Tbsp milk, cream, or half & half
- 1 tsp vanilla
- ⅓ cup brown sugar
- 1 cup all-purpose flour or wheat flour
- 1 cup wheat bran I used Bob's Red Mill brand
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- Preheat your oven to 350° and spray a 12-cup muffin tin with nonstick cooking spray.
For the Glaze:
- In a small bowl, whisk the glaze ingredients together. Divide the glaze mixture amongst 12 muffin tins, making sure to coat the sides and bottoms. Set aside.
For the Muffins:
- In a blender or food processor puree raisins and water together. I used my NutriBullet.
- Pour raisin puree into the bowl of your mixer, and add the rest of the wet ingredients. Mix to combine well.
- Add the brown sugar to the wet ingredients and mix.
- Add the rest of the dry ingredients to the wet ingredients and mix just until combined.
- Divide muffin batter evenly into the 12 muffin tins.
- Bake for 20 minutes, or until tops are just set, being careful not to overbake or muffins will become dry. An inserted toothpick should come out clean, and the tops should bounce back when gently pressed.Remove from the oven and mmediately turn muffins out onto parchment paper, so that the bottom with that beautiful glaze is now the top!
- Serve warm. A pat of butter on top is especially delicious.
- Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information.
These muffins are best served warm, or even with a pat of melty butter on top. You won’t be disappointed.
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