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.
- 1 cup all purpose or white whole wheat flour
- 1 cup wheat bran
- 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
- 1/4 cup dark corn syrup
- 2 Tbsp molasses
- 1/4 cup vegetable oil
- 1 large egg
- 1/3 cup raisins
- 1/4 tsp grated orange zest
- 1/2 cup water
- 3 Tbsp sugar
- 3 Tbsp dark brown sugar, packed
- 3 Tbsp shortening
- 2 Tbsp corn syrup
- 2 tsp water
- Distribute about 1 Tbsp glaze onto bottom and sides of 12 muffin tins with pastry brush -- I skipped this step and just sprayed 12 muffin cups with cooking spray. I guess if you use the glaze, you serve the muffins upside down? I'm not sure, but putting the glaze in the muffin tins is an interesting step.
- 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.
- Fill muffin tins 2/3 full (I filled mine almost to the rim and that was a mistake. Rims spread) and bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean.
- Immediately invert onto foil or wax paper to cool.
-- I was leery of the part of the recipe that said to coat the muffin tins with glaze before cooking, so I just skipped that step completely and am glad I did since the muffins were sweet anyway.- I made 8 muffins instead of 12 by filling the batter almost to the rim. That was a mistake. The rims just spread out rather than up (I should have known better) so I got big flat rims – which to be honest, are kind of tasty. Next time I'll follow the directions and fill 2/3 of the way full.