These high-domed Pineapple Coconut Bran Muffins are not your ordinary bran muffin. They're bursting with fabulous flavor and the sweet honey-butter glaze keeps them nice and moist!
Preheat oven to 400 degrees. Spray 12 muffin cups with non-stick spray. Be sure to spray the top of the pan around the edges of the muffin cups also to prevent sticking.
Whisk together oil, pineapple, sugar and eggs in a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine. Sprinkle the cinnamon, baking powder, baking soda and salt over the stop and stir to incorporate.
Add the wheat bran, whole wheat and all-purpose flours. Stir just until all of the flour mixture is incorporated (do not overmix). Add the coconut and stir to combine. Spoon batter into prepared muffin tins, filling to the top.
Bake for 14-18 minutes until firm to touch and a tester comes out clean. Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.
Combine melted butter and honey in a small bowl. Stir well to combine. Brush mixture over the top surface of warm muffins
For more detailed instructions and lots of tips to ensure success, check out the Café Tips above in the post.
The honey-butter glaze is enough to brush the tops of the muffins. If you prefer to glaze the muffins on the sides as well, double the proportions and brush the glaze all over each muffin.
Adapted from: Red Cottage Chronicles