For the Muffin Batter, we focus on creating a dark, moist, and flavorful base. The combination of flours and leavening agents ensures a light yet sturdy crumb, while the dark sugars and pureed raisins contribute to the signature color and deep, rich taste. Each ingredient plays a crucial role in achieving that sought-after Claim Jumper style.

• 1 cup all purpose or white whole wheat flour (130 grams – for structure and a tender crumb)
• 1 cup wheat bran (50 grams – essential for that distinct bran muffin texture and flavor, and adds fiber)
• 4 teaspoon dry milk powder (contributes to tenderness and browning)
• ¼ teaspoon baking powder (for initial lift)
• 1 teaspoon baking soda (reacts with acidic ingredients to provide rise and tenderize)
• ¼ teaspoon salt (enhances all the flavors)
• ⅓ cup dark brown sugar packed (70 grams – crucial for rich color and deep, caramel notes)
• ¼ cup dark corn syrup (75 grams – adds moisture, sweetness, and helps prevent crystallization)
• 2 tablespoon molasses (40 grams – the key to that characteristic dark color and robust, slightly spicy flavor)
• ¼ cup vegetable oil (for moistness and tenderness)
• 1 large egg (acts as a binder and adds richness)
• ⅓ cup raisins (pureed, they contribute natural sweetness, moisture, and a deep fruit flavor)
• ¼ teaspoon grated orange zest (adds a bright, aromatic counterpoint to the rich flavors)
• ½ cup water (for pureeing raisins and hydrating the batter)

Glaze

The glaze is not optional for the authentic Claim Jumper experience! It forms a beautifully caramelized, slightly chewy shell that is absolutely essential to the muffin’s unique texture and flavor. Don’t skip this step – it’s worth the extra effort for bakery-quality results.

• 3 tablespoon shortening (or butter!) melted – butter adds a richer flavor, shortening gives a slightly firmer glaze. Both work wonderfully.
• 3 tablespoon sugar (granulated, for sweetness and crispness)
• 3 tablespoon dark brown sugar packed – contributes to the dark color and adds a deep, molasses-like sweetness.
• 2 tablespoon corn syrup (helps prevent the glaze from crystallizing and gives it that signature sticky chewiness)
• 2 teaspoon water (to achieve the right glaze consistency)

• Begin by preparing your muffin tins. If you decide to skip the glaze (though highly recommended not to!), simply spray your muffin tins thoroughly with cooking spray or line them with standard paper liners. If you plan to use the glaze, proceed to step 5.
• In a large mixing bowl, combine all your dry ingredients: the all-purpose or white whole wheat flour, wheat bran, dry milk powder, baking powder, baking soda, and salt. Use a whisk or fork to stir these ingredients together thoroughly, ensuring they are well-distributed. This step is crucial for even leavening and consistent flavor throughout your muffins. Once mixed, set this bowl aside.
• In a separate medium-sized bowl, combine the wet ingredients: dark brown sugar, dark corn syrup, molasses, vegetable oil, and the large egg. Whisk or stir these ingredients vigorously until they are completely well blended and smooth. The dark brown sugar, molasses, and dark corn syrup are essential for achieving the rich color and deep, complex sweetness characteristic of Claim Jumper muffins.
• Now, for the “secret” ingredient: place the raisins and grated orange zest into a blender or food processor along with the ½ cup of water. Process until the mixture is a smooth puree. This step might seem unconventional, but pureeing the raisins ensures their sweetness and moisture are evenly incorporated into the batter, preventing dry, crumbly muffins and adding to their unique flavor. Add this raisin puree to your liquid ingredients mixture and stir until fully combined.
• Pour the combined liquid ingredients (including the raisin puree) into the bowl with the dry ingredients. Using a spoon or spatula, stir just until the ingredients are moistened. It’s incredibly important not to overmix the batter at this stage, as overmixing can lead to tough, dry muffins. A few lumps are perfectly fine and even desirable for a tender crumb.
• To create the signature glaze that elevates these muffins, melt the shortening (or butter, for an even richer flavor) in a small heatproof bowl. Stir in the granulated sugar, dark brown sugar, corn syrup, and 2 teaspoons of water until everything is well combined and smooth. Prepare your muffin pan by either spraying 12 parchment muffin liners with cooking spray (recommended for easy release and that perfect sticky shell) or by thoroughly spraying the muffin cups themselves. Using a pastry brush, carefully brush a generous amount of the glaze over the bottom and up the sides of each liner or muffin cup. This creates the unique, chewy, caramelized coating when baked.
• Preheat your oven to 350°F (175°C). Carefully fill each prepared muffin tin approximately two-thirds full with the muffin batter. It’s crucial not to overfill, as this can cause the muffins to spill over and lose their shape. Bake for 20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean. Depending on your oven, you may need to extend the baking time by an additional 5 minutes, up to 25 minutes total. Keep a close eye on them to prevent overbrowning.
• As soon as the muffins are removed from the oven, immediately invert them onto a wire cooling rack covered with foil or wax paper. This allows the warm glaze to set beautifully and prevents the sticky bottom from adhering to the pan. Let them cool completely before serving to ensure the glaze has fully set and the flavors have melded together for the best possible experience.

– As mentioned in the update, I initially made these muffins without the glaze. While they were still very good, yielding a delightful and moist bran muffin, the experience is undeniably elevated with the glaze. The caramelized, slightly sticky bottom created by the glaze is what truly sets these apart and makes them feel like a genuine bakery treat. Regardless of whether you choose to use the glaze or not, the most critical advice for muffin baking applies here: do not be tempted to overfill the muffin cups. Filling them only two-thirds full ensures they bake evenly, rise beautifully, and maintain their perfect shape without overflowing. Enjoy these dark, moist, and utterly delicious copycat Claim Jumper bran muffins!