Discontinued? No Problem {Recipe: Bakery Style Honey-Glazed Bran Muffins}

Our local donut shop used to make the best honey bran muffins, but discontinued making them. They were one of my favorites, so I decided to figure out how to make them at home. They are not exactly like the muffins from the donut shop, but they are really good and will satisfy any cravings for them!

Bakery Style Honey-Glazed Bran Muffins

1 cup whole wheat flour or unbleached all-purpose flour

1 cup oat bran or wheat bran

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/8 teaspoon nutmeg 

1 egg, lightly beaten

3/4 cup buttermilk

1/4 cup vegetable oil

2 tablespoon honey

1 tablespoon molasses

Honey Glaze:

1/4 cup butter, melted

1/4 cup brown sugar

1/4 cup honey

6 tablespoons slivered almonds

Preheat oven to 350ºF.  Coat the wells of a large (6 well) muffin tin with non-stick baking spray; set aside. In a medium size bowl, whisk together flour, bran, baking powder, salt, cinnamon, and nutmeg; set aside. In another medium size bowl, whisk together egg, buttermilk, oil, honey, and molasses. Pour wet ingredients into dry ingredients and stir until well combined, but be careful not to over mix. 

In a small mixing bowl, stir together the ingredients for the honey glaze, except for the almonds. Distribute the glaze between the muffin wells. Sprinkle a tablespoon of slivered almonds on top of the glaze. Divide the muffin batter on top of the glaze and almonds. 

Place the prepared muffin on baking sheet to catch any glaze that may cook over.  Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. 

Once the muffins are removed from the oven, loosen around each muffin with a knife (be careful of any baked over glaze, it is HOT!). Place a parchment lined baking sheet or cooling rack* on top of the muffins and careful flip over. The should come right out. If not, tapping the bottom of the muffin tin should help. Remove the muffin tin and if there are any remaining glaze or almonds, scoop them out and put on top of the muffins.  

*The parchment is for easier clean-up. The honey glaze becomes caramelized in the oven and can be hard to remove.

Makes 6 large muffins. 

Note: This recipe would work with a standard 12-well muffin tin, but reduce the baking time to 15-20 minutes. 

Enjoy