I love wheat bran muffins with every fiber of my being; but, I simply adore Honey-Glazed Bran Muffins.
They are easy to make and a good-for-you breakfast treat that tastes like dessert.
Honey-Glazed Bran Muffins
Makes 12 regular-size muffins or 6 large muffins.
Pecan Glaze
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/4 cup honey
- 3/4 cups pecans or walnuts, chopped small
Using the microwave, melt butter in a bowl. After melted, remove from heat and add brown sugar, honey, and nuts. Stir together until combined. Set glaze aside.
Wheat Bran Muffins
Preheat oven to 350°F.
- 1 1/2 cup whole wheat flour
- 1 1/2 cups wheat bran
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 2 eggs
- 1/8 cup canola or vegetable oil
- 1 1/2 cup buttermilk
- 1 tablespoon molasses
Place dry ingredients in a mixing bowl and stir together. Place wet ingredients in a bowl and whisk together until eggs are fully beaten. Pour wet ingredients into dry ingredients. Mix just until well combined.
Coat muffin tins with non-stick baking spray and then divide pecan glaze between 12 muffin cups (about a tablespoon and a half per muffin cup). Give glaze a stir in one muffin cup so that it coats the sides as much as possible then fill with a heaping ice cream scoop full (or just over 1/3 cup) of bran muffin batter. Repeat until all 12 muffins are ready to go in the oven.
Place a baking sheet on the oven rack under muffin tins to catch possible drips of glaze.
Bake 35 minutes or until muffins spring back when touched.
When the muffins are done baking, remove them from the oven and let them cool enough to handle the muffin tin. Loosen the top of each of the muffin edges from the pan. Place parchment on the muffin pan and then a sheet pan upside down over the top. Hold together then carefully turn muffins upside-down onto the baking sheet.
Nutty and super sweet on the outside. Good for you on the inside. The kind of person I long to be. She is a saucy, well-balanced little muffin.
Disappointing recipe for sure. I’ll just point out one of the glaring mistakes here. I decided to make these muffins after watching the video. The video recipe calls for molasses which I purchased as well as fresh wheat bran. Made the muffins using the text version about but it DOES NOT have molasses listed in the ingredients so it didn’t get added. This is a rookie mistake by this blogger as well as myself for using some random recipe post…
Hi Matt, Thank you for trying this recipe. My apologies that they did not turn out for you. I did forget to list the molasses on my last edit and I apologize for missing that. Whenever someone doesn’t have a good result with my recipes, I print out the current copy and make it as listed again so I can make sure everything is okay. In this case, I made it with the flaxseed only and then again with the molasses only – even though I’ve made them many times over the years. It worked great both ways. I’d love to help if you have any questions or think I missed something else. Again, I’m so sorry. This is a delicious recipe and I wish it would’ve worked for you. Sincerely, Deanna