Claim Jumper is a California Gold Rush themed restaurant known for large portions and “signature desserts”. Or at least that’s what Wikipedia says. I’ve never been to a Claim Jumper, but the name kept coming up during my search for a dark, moist bran muffin recipe. This one’s called “Claim Jumper Dark Honey Bran Muffins”, which is a funny name considering the recipe has no honey.
Claim Jumper’s bran muffins probably do contain honey, but this clone gets its dark color and sweetness come from dark brown sugar, molasses, dark corn syrup and pureed raisins. Despite the missing honey, I thought the recipe sounded interesting, so I made a batch for the family muffin monster.
Below is what the clone recipe looks like and you can find it pretty easily by Googling. If you dare try the part about rubbing the muffin cup with glaze, let me know. I just chickened out. It seemed sticky.
Update: I’ve been told these are also similar to Mimi’s, though I’ve never tried theirs.
2021 Recipe Update!
This recipe has been here for 15 years and since then no one has sent me a picture of a Claim Jumper bran muffin. When I google and try to find one, pictures of my daughter (who is now in college) appear. One of these days I’ll make it to Claim Jumper, at which point they probably won’t even have these muffins (if they exist), so I made some today.
The first time I made them I skipped the glaze. This time I did not, and it really does make a different. I used parchment cupcake liners, sprayed the liners with a little cooking spray to be safe, and used butter in place of the shortening. They are really good! You serve them upside down (as in the picture above) and they have kind of a chewy, sticky shell.
Claim Jumper Bran Muffins
- 1 cup all purpose or white whole wheat flour (130 grams)
- 1 cup wheat bran (50 grams)
- 4 tsp dry milk powder
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dark brown sugar packed (70 grams)
- 1/4 cup dark corn syrup (75 grams)
- 2 Tbsp molasses (40 grams)
- 1/4 cup vegetable oil
- 1 large egg
- 1/3 cup raisins
- 1/4 tsp grated orange zest
- 1/2 cup water
- 3 Tbsp shortening (or butter!) melted
- 3 Tbsp sugar
- 3 Tbsp dark brown sugar packed
- 2 Tbsp corn syrup
- 2 tsp water
- If you skip the glaze, just spray the muffin tins with cooking spray or line with paper liners.
- Combine flour, bran, milk powder, baking powder, baking soda, and salt. Stir well and set aside.
- Mix together brown sugar, dark corn syrup, molasses, oil and egg in separate bowl until well blended.
- Puree raisins and orange zest with water in blender or food processor. Add to liquid ingredients.
- Stir liquid ingredients into dry ingredients until just moistened.
- To make the glaze, melt the butter or shortening in a small bowl and stir in the sugar, brown sugar, corn syrup. and water. Spray 12 parchment muffin liners with cooking spray (or skip the liners) and use a pastry brush to brush the glaze over the bottom and up sides of the liners (or cups).
- Fill muffin tins 2/3 full (Do not overfill!) and bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean. You may need to go up to 25 minutes.
- Immediately invert onto foil or wax paper to cool.