These bran muffins are baked with a sticky honey-walnut glaze, which tops the muffins when the tins are inverted. Sweet and gooey, they’re perfect for a chilly weekend morning and just as good with tea in the afternoon.
Honey-Nut Raisin Bran Muffins
1/2 cup (4 oz./125 g.) unsalted butter, at room temperature, plus more for the muffin cups
1 cup (12 oz./375 g.) honey
1 1/2 cups (6 oz./185 g.) toasted and chopped walnuts
1 cup (5 oz./155 g.) wheat bran
2/3 cup (4 oz./125 g.) raisins
1 cup (8 fl. oz./250 ml.) boiling water
1 1/4 cups (6 1/2 oz./200 g.) unbleached all-purpose flour
1 cup (5 oz./155 g.) whole-wheat flour
2 tsp. baking soda
1 3/4 tsp. kosher salt
3/4 cup (6 oz./185 g.) sugar
2 large eggs
1 3/4 cups (14 fl. oz./430 ml.) buttermilk
Preheat the oven to 400ºF (200ºC). Brush 24 standard muffin cups generously with butter. Spoon 1/2 teaspoon of the honey onto the bottom of each muffin cup. Place 1 tablespoon walnuts on top of the honey in each muffin cup.
In a heatproof bowl, combine the bran and raisins. Pour in the boiling water and mix well. In another bowl, whisk together both flours, the baking soda, and the salt. In a third bowl, using a handheld mixer on medium speed, beat together the butter and sugar until light and fluffy. Add the remaining 3/4 cup (9 oz./280 g.) honey and then the eggs, beating well after each addition. Mix in the bran mixture on low speed. Mix in half of the buttermilk, then the flour mixture. Add the remaining buttermilk, mixing just until combined.
Spoon the batter into the prepared muffin cups, dividing it evenly and filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Remove from the oven and let cool slightly in the pan. Run a small, sharp knife around the inside edge of each cup to loosen the muffins sides. Invert a rimmed baking sheet over one of the muffin tins, invert together, and lift off the muffin tin. Repeat with the second muffin tin and serve. Makes 24 muffins.
Find more recipes inspired by fruits, vegetables or herbs grown in your own garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.