Start by combining melted butter, both sugars, honey, water, and a pinch of salt in a small saucepan over low heat. Stir until the sugars dissolve completely. This will create a sweet glaze to complement your muffins.

In a large bowl, whisk together the oat bran, flour, baking soda, baking powder, and salt. This is crucial. Mixing these dry ingredients evenly ensures that the leavening agents distribute well, giving the muffins a good rise.

In a separate bowl, mix the brown sugar, honey, molasses, oil, egg, cream, water, and vanilla extract. If you’re using orange zest, add it here. Whisk until everything blends smoothly. This mixture is where the magic happens, infusing flavor into your muffins.

Pour the wet ingredients into the bowl with dry ingredients. Stir gently until just combined. Overmixing can lead to tough muffins, so frequent gentle folding is the way to go. You want a few lumps; trust me.

Fold in the chopped dried apricots or raisins. These little bites of sweetness will pop in every bite. Grease a muffin tin and spoon the mixture into each cup, filling them about two-thirds full. Drizzle a bit of the honey glaze on top of each muffin before baking.

Preheat your oven to 350°F (175°C). Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. You should see a beautiful golden-brown color developing.

Once done, let your muffins cool for about five minutes in the pan before transferring them to a wire rack. This is the hardest part—waiting! But trust me, the smell will be worth every second.