Years ago when I had a very long daily commute I would often stop at a Coffee Bean & Tea Leaf mid trip for a coffee and bran muffin. They had the most amazing bran muffins and I have spent years trying to get this recipe just right and have finally done it!! They are moist and chewy with bursts of juiciness from the plump raisins.
BAKERY STYLE HONEY RAISIN BRAN MUFFINS Yields 12 muffins
HONEY GLAZE
5 tablespoons packed brown sugar
5 tablespoons butter, melted
2 tablespoons QUALITY honey
2 teaspoons water
pinch kosher salt
- Whisk together granulated sugar, brown sugar, honey, melted butter, water and pinch of salt. Set aside.
MUFFINS
1 cup AP flour
1 cup oat bran or wheat bran, they are interchangeable, but I prefer oat bran
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
⅓ cup packed brown sugar
¼ cup QUALITY honey
2 tablespoons molasses unsulphured
1 cup golden rum soaked raisins
¼ cup avocado oil
1 LARGE egg, room temperature
¼ cup water
2 tablespoons heavy cream
1 ½ – 3 teaspoons orange zest
- Preheat your oven to 350°.
- Spray muffin tin well with Baker’s Joy. In a separate bowl whisk together flour, bran, salt, baking powder, and baking soda until combined. Set aside. In another bowl mix together brown sugar, honey, molasses and oil until smooth.
- Add egg, water, heavy cream and orange zest.
- Slowly add your dry ingredients with a mixer on low speed until mixed.
- Fold in raisins
ASSEMBLY
- Stir glaze.
- Add 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!
- Fill muffin cups 2/3 full of batter. DO NOT OVER FILL!
- Place muffin tin on baking sheet in case of overflow.
- Brush tops with any remaining glaze.
- Bake 20 minutes until toothpick inserted comes out clean or with a few moist crumbs.
- Lay a parchment paper over your cooling rack.
- Immediately invert muffin tin onto parchment paper to release the muffins.