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.
My sister Laura told me yesterday that they always tell their kids that Labor Day weekend is to celebrate work, so they have to do lots of it. (Then she followed up with “Our kids will probably need therapy someday.”)
I’m just bummed I didn’t think of this idea sooner, because it’s GENIUS. I’ll even pay for the therapy.
Eric spent the day doing yard work (and didn’t cut any power cords! It’s a miracle!) and I made and photographed some homemade Hostess Cupcakes that are coming your way really soon. (Be excited about this.)
And the kids just played. A part of me wishes I had put them to work, (to quote Calvin’s dad, “It builds character!”) and then a part of me just loves hearing them in the background, building forts and being kids together. (This is the nostalgic part of me. The real reason is because making your kids do chores is way more effort than doing chores, can I get an amen. Major props, Laura.)
We had a new friend of a friend over for Taco Tuesday last week, and I offered him a Bran Muffin. I warmed it in the microwave and handed him a fork, because the glaze is pretty sticky. When he finished eating, he looked up and said, what did you call what I just ate? I said it was a bran muffin, and he said, “I don’t think that qualifies as a bran muffin.”
And now I’m sitting here editing these photos, while baby Valentine keeps pointing at the screen saying “Cake. CAKE!” So maybe I need some lessons on how to make actual healthy bran muffins. (More on that below)
How to make Bran Muffins
You start by making the glaze: brown sugar, molasses, and melted butter. Stir it together and then get this: use a pastry brush to paint it all directly into a muffin tin. I’d never heard of this method for muffins before but I’M OBSESSED. I can’t wait to test it with other kinds of muffins. The next one I try will be a blueberry muffins with lemony glaze painted on the pan, wouldn’t that be amazing??
As the muffins cook, the glaze in the tins completely melds into the bottom and edges of the muffin. There is nothing left in the pan when you turn the muffins out, just a little grease. I was worried about it being a sticky mess, but it was easier to clean the pan than after baking regular muffins.
You know how the muffin top is usually the best part of a muffin? (I mean there was an entire Seinfeld episode about it!) Not so on these muffins. You get the muffin top, PLUS glazed bottom deliciousness.
Don’t be alarmed when you notice these muffins barely rising above the edge of the tin. It’s because of the glaze on the edge of the pan. If you baked these without the glaze (I tried it) they puff up just fine. But a flat top works out nicely because you’re serving the muffins upside down anyway.
I included this picture so that you could see the crispity edge of the muffin batter that spills over the top of the tin. Normally this would be a sign that you over filled your tin, but for this recipe it’s just right. Because who doesn’t want that golden deliciousness! Those were my favorite bites.
If you wanted to healthify these muffins, here’s how to do it: cut the sugar and molasses in the batter down to 1/4 cup each, and skip the glaze altogether. Top each muffin with a pecan before baking. They will still be really delicious bran muffins, but not over the top. Just promise me you won’t skip the sour cream in the batter. It’s what makes these muffins so moist and tender!
I’m dreaming of topping these muffins with Cinnamon Honey Butter. So much for making these healthier!
Come back later this week for a 30 minute chicken dinner, Indian style. I think you’re going to love it!
More muffin recipes you are going to love!
- Cinnamon Sugar Dipped Muffins (French Breakfast Puffs) << so easy!!
- Blueberry Buttermilk Pancake Muffins with Maple Syrup < like pancakes, but no flipping
- Raspberry Lemon Glaze Muffins << old favorite! These are so good!
- Chunky Monkey Banana Muffins from Barbara Bakes
- Gingerbread Apple Muffins from Well Plated
- Carrot Cake Muffins with Crumb Topping from Oh Sweet Basil
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Bran Muffins with Molasses Glaze
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
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.
These were so delicious and unique. I loved the idea and made them the same day I saw the recipe.
It’s a bit fussy but that’s your style sometimes, I like that about you.
I made them following your recipe but didn’t have pecans so I made do with walnut pieces ( I’m sure that’s a sin) but I’ve been cooking great food for 50 years plus and things work out.
They were delicious and I had enough for 14 with the molasses, and other stuff to place in the muffin pan first. I had to spread it around a bit but it awesome. The finished product didn’t look as beautiful as yours but they were Devine. I have pics if I can find a way to share.