Bran Muffins with Molasses Glaze

4.75 from 4 votes

Bran Muffins with Molasses Glaze

There are regular ol' bran muffins...and then there are Upside Down Bran Muffins with Buttery Molasses Glaze and Toasty Pecans to Boot, which is probably what I should have named them. These barely qualify as muffins they are so good, guys. You will never be satisfied with whatever bran muffin you used to eat.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 293kcal

Author: The Food Charlatan

Ingredients

For the muffins

1/2 cup butter softened (1 stick)
1/3 cup brown sugar
1/3 cup molasses
1 teaspoon vanilla
1 egg
1 cup sour cream
1 cup wheat bran
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

For the glaze

5 tablespoons butter melted
2 tablespoons molasses
1/4 cup brown sugar
28-30 pecan halfs

Instructions

Preheat your oven to 400 degrees F.
In a large bowl or stand mixer, beat softened butter until smooth and creamy.
Add 1/3 cup brown sugar and 1/3 cup molasses. Beat well.
Add vanilla and egg and beat, remembering to scrape the sides and bottom of the bowl.
Add the sour cream and mix it all together.
Add the wheat bran and flour but don't stir. Make a well in the flour and add the baking soda, baking powder, salt and cinnamon. Stir it into the flour a bit with your teaspoon.
Beat the dry ingredients into the batter until just BARELY combined. Make sure there are no parts that are too dry or liquidy, be sure to scrape the edge and bottom of the bowl, and then stop. Over mixing the batter makes for tough grouchy muffins. Set the batter aside.
In a small bowl, melt 5 tablespoons of butter. Add 2 tablespoons of molasses and 1/4 cup brown sugar. Stir it until it's combined.
Use a tablespoon to divide the batter into your muffin tin.*
Use a pastry brush to spread the glaze all over the bottom and sides of each muffin tin.
Place two pecans snugly next to each other, flat side up, in the bottom center of each muffin tin that has glaze.
Divide the batter between the muffin tins. See photos for how full I made mine. About 3/4 of the way full.
Bake at 400 for 10 minutes.
After 10 minutes, WITHOUT opening the oven, decrease the temperature to 350.
Bake at 350 for another 5-10 minutes. The muffins are done with they are not shiny on top and a toothpick comes out of the center without any batter on it.
Let the muffins rest in the pan for about 5 minutes. Don't go longer than that, otherwise the sticky glaze will start to set and it will be tough to get them out.
Place a sheet pan or large tray over the muffin pan. Use hot pads and flip the pan over so the muffins are released upside down onto the pan or tray.
Eat hot! These are really good even on day 2. Store them covered on the counter.
Muffins are great for freezing. Seal in a ziplock bag and they will keep for a few months. Let thaw in the sealed bag on the counter, then heat up for 10-20 seconds each in the microwave.

Notes

*The recipe makes about 14-15 muffins, depending on how deep your muffin tin is. I used two muffin tins, with only 2 muffins in the second pan. Don't hate me. I know that's annoying. I couldn't figure out how to decrease the recipe without reducing the sugar or sour cream, and that was a compromise I just wasn't willing to make. Also, full disclosure, I only added the glaze to the first pan of 12 muffins. It was a little less than 1 tablespoon per muffin. Be sure to butter the tin well if you are omitting glaze on any of the muffins.

You can reduce the amount of sugar in these bran muffins if you're into being healthy. Add 1/4 cup brown sugar and 1/4 cup molasses to the batter. You can skip the glaze altogether; be sure to grease the muffin tin well. (If you skip the glaze I recommend placing 1 or 2 pecans on top of the batter, instead of the bottom.)

This recipe is based off of my best friend's mom's recipe! Thanks Anne! I got the idea for the glaze on the bottom from some knock off Mimi's Cafe Muffins I saw on Lou Lou Girls.

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