Honey-Oat-Bran Muffins For My Honey Recipe

Name: Honey-Oat-Bran Muffins For My Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, room temperature; 2 eggs, room temperature; 1/2 cup packed light brown sugar; 3 tablespoons mild honey; 1 teaspoon vanilla extract; 1 3/4 cups plain whole milk yogurt (not greek); 2 cups All Bran Cereal; 1 cup unbleached all purpose flour; 3/4 cup whole wheat flour; 1 tablespoon Dutch-process unsweetened cocoa; 2 teaspoons baking soda; 1/2 teaspoon kosher salt; 1 tablespoon wheat germ; 1/2 cup old fashioned oats; 1 teaspoon cinnamon; 1/4 cup freshly squeezed orange juice; 1 cup golden raisins; 1 cup toasted walnuts (or other nut as preferred), optional (I toasted pumpkin seeds and sprinkled them over the tops of the muffins.)

Servings: persons

6 tablespoons butter, room temperature
2 eggs, room temperature
1/2 cup packed light brown sugar
3 tablespoons mild honey
1 teaspoon vanilla extract
1 3/4 cups plain whole milk yogurt (not greek)
2 cups All Bran Cereal
1 cup unbleached all purpose flour
3/4 cup whole wheat flour
1 tablespoon Dutch-process unsweetened cocoa
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon wheat germ
1/2 cup old fashioned oats
1 teaspoon cinnamon
1/4 cup freshly squeezed orange juice
1 cup golden raisins
1 cup toasted walnuts (or other nut as preferred), optional (I toasted pumpkin seeds and sprinkled them over the tops of the muffins.)

1
Preheat oven to 400 degrees. Line muffin pans with paper liners. In a 2-cup glass measuring cup, melt butter in microwave by heating it on the lowest setting for about a minute, just till melted. Set aside to cool.
2
In a medium bowl, whisk eggs till well-combined. Add sugar, honey, vanilla and whisk to combine. Whisk in butter and then yogurt. (You can spoon it into the same measuring cup you used to melt the butter.) Stir in All Bran cereal, and set aside while you prepare dry ingredients. (You want the cereal to soften as it absorbs the liquid. This can take 5-10 minutes.)
3
In a large bowl, whisk together flours, baking soda, salt, cinnamon, cocoa, wheat germ and oatmeal. Toast nuts if desired. (Place on a cookie sheet in the pre-heating oven till lightly toasted.)
4
When cereal has softened, add wet ingredients to dry ingredients and gently fold with rubber spatula until batter is combined and evenly moistened. Gently fold raisins, nuts and orange juice into batter.
5
Using a 1/3 cup measure, drop batter into muffin cups forming soft mounds. Don't level surface. Bake 16-20 minutes, until muffins are dark golden, and a toothpick inserted in the center comes out with a few crumbs attached.
6
These freeze well and can be reheated in the microwave or toaster oven.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 tablespoons butter, room temperature, 2 eggs, room temperature, 1/2 cup packed light brown sugar, 3 tablespoons mild honey, and more.

Yes, Honey-Oat-Bran Muffins For My Honey falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey-Oat-Bran Muffins For My Honey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions