Honey Muffins

Honey Muffins - Perfect for breakfast, brunch or to serve in place of dinner rolls! | browneyedbaker.com

I’m sure I’m not alone on this, but I feel like you absolutely, positively cannot serve a holiday meal without an abundance of rolls… or biscuits… or whatever your carb of choice happens to be. I need them slathered with butter and prefer them to be soft, yet sturdy enough to soak up pools of gravy and maybe a little stuffing or vegetable casserole, as well.

Obviously, I take my holiday bread consumption very, very seriously.

These honey muffins are the perfect hybrid of roll and muffin and thus, can be served in a number of different ways. They can be put out for a brunch spread or included next to the turkey, gravy and fixings as a replacement (or sidekick) for traditional rolls. They’re soft yet dense and slightly sweetened, which makes them perfect for copious amounts of butter. Or you could eat them for breakfast, too; they would be equally as great alongside some eggs and bacon or sausage.

What’s your favorite type of roll for sopping up a holiday plate of food?

Honey Muffins - Perfect for breakfast, brunch or to serve in place of dinner rolls! | browneyedbaker.com

One year ago: DIY: Homemade Vanilla Extract
Three years ago: Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Four years ago: Salted Double Chocolate Peanut Butter Cookies
Five years ago: Perfect Scrambled Eggs

Honey Muffins

Servings 12 muffins
Prep 10 minutes
Cook 12 minutes
Total 25 minutes
Course: Bread
Cuisine: American
Author: Michelle
Sweet honey muffins; a great alternative to traditional rolls!


  • 2
    all-purpose flour
  • ½
    granulated sugar
  • 1
    baking powder
  • ½
  • 1
  • ¼
    unsalted butter
  • ¼
  • 1


  1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with a non-stick cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. In a medium bowl, whisk together the milk, butter, honey and egg.
  4. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold together until no dry ingredients remain.
  5. Divide the batter evenly between the muffin cups. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Recipe Notes:

Nutritional values are based on one muffin


Calories: 182kcal
Fat: 5g
Saturated fat: 2g
Cholesterol: 25mg
Sodium: 113mg
Potassium: 158mg
Carbohydrates: 31g
Sugar: 15g
Protein: 3g
Vitamin A: 170%
Calcium: 73%
Iron: 1.1%

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