Honey Muffins
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?
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
Ingredients
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (244 ml) milk
- ¼ cup (56.75 g) unsalted butter, melted
- ¼ cup (84.75 ml) honey
- 1 egg
Instructions
- Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with a non-stick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a medium bowl, whisk together the milk, butter, honey and egg.
- Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold together until no dry ingredients remain.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Delicious! I was all ready to make corn muffins when, alas, no corn flour. Fine, I thought, I will go with oatmeal. Alas, as we are renovating the kitchen soon, I’ve let myself run out of many staples. Sigh, okay, I wonder what a honey muffin would taste like, since I had honey sitting ON THE COUNTER. These were ridiculously tender and good. Will use a smidge less sugar next time, assuming I can find it. Thanks for sharing.
Should the milk be at room temperature? When I added the milk to the butter and honey, the butter started to solidify a little bec the milk was cold. So the mixture looked lumpy.
These were perfectly light, fluffy and sweet. My family loved them!!
I had to bake mine a bit longer but they’re absolutely delicious!!
These have a great texture. Quick and easy. I used soy milk. Seemed to work well.
These muffins are delicious! I wanted them to be non-dairy, so I substituted the milk for unsweetened coconut milk, and they came out amazing. Definitely going to be a staple in my baking repertoire!
Just made these with my daughter, who loves anything honey.
The muffins are light and fluffy however I couldn’t really taste honey, all I could really taste the baking powder. I think for my taste there is too much in the recipe.
These muffins look so delicious! I was just wondering, how many carbs are there per muffin? Thanks so much!
I don’t have that information, but I think there are sites like myfitnesspal where you can input a recipe and get the nutrition data.
These are delicious! I needed a quick snack this morning for our kids and their cousins, so I tried these out. I loved how fast and easy it was to make the batter, and the finished product had the best flavor and texture! The kids and my husband raved about them so I just finished making a second batch tonight. :) Thank you so much for this awesome recipe! It’s a new family favorite for sure!
I would like to make these without the sugar and rely on the honey as the sole sweetener. Do you have any suggestions or advice on how to adjust the recipe if I left the sugar out and increased the honey to 1/2 cup to sweeten?
Hi Michelle. Firstly I wanted to say I love your recipes and I am a big hit at home and office because of you…so Thank You..second, can this recipe be multiplied?..I need more than 12….thank you again. Mina
Hi Mina, Thank you! And yes, you can multiply this recipe without an issue.
I made these this morning but added a scant 1/2 tsp Cardamon to to the batter, I have a huge love of the warmth of this spice and it goes so beautifully with simple flavor profiles like this one. Give it a try!! I use it when I do honey scones as well.
Hi,
I would like to bake some for the children in school for children’s day. I am wondering if I could bake a day earlier and heat them up the next morning? Should I keep the muffins in the fridge or leave them outside? To warm them up, what temperature should I use? Will it be overcooked?
Thanks.
Hi Janet, You could certainly make them the day before. I honestly don’t think they would need to be heated up – you can just serve them at room temperature. As mentioned at the end of the recipe, you would store these at room temperature, not in the refrigerator.
i’m going to make these today, but i’m going to add chopped pecans and Persian Adwiya spice mix, which includes s include turmeric, cinnamon, cardamom, cloves, rose petals, cumin, and black pepper. i have some fresh ginger on hand, so i might just grate a bit of that in the batter, too. plus, i have a 6-muffin giant muffin tin, so these will be huge!
Can you cut down the sugar, being you are using honey.
Hi Barbara, I haven’t tried, but if you do, let me know how they turn out!
this honey muffin is so good – I just baked some yesterday. thank you for the recipe! :)
What temperature, and length of time, would you recommend for baking this recipe in a loaf pan?
Hi Meredith, I’m not sure, as I’ve never made this recipe in a loaf pan.
So these muffins turned out to be a big hit at my house. My one year old ate one muffin and my biggest critic (my daughter) ate it without complaining.
I totally pinned this!
These are great! I made a batch in no time, and just had them to snack on. We all loved them at every time of the day.
These are so perfect and delicious! I’m definitely going to be making these a lot! Love the honey-uber yummy! :)
I just made these with breakfast today, they were great! I loved how subtly sweet they were. I’m a sucker for anything with honey, really.
Yum! I think I’ll try these for breakfast!
So easy to make! Was afraid that they would be bland but the honey added a nice flavor. Will make these often when I need a bread for dinner. My son will love them for breakfast! These are all ingredients that I have on hand all the time. I like that it is a small recipe making just 12 muffins–or 24 mini.
Absolutely delicious. Easy to make, just a hint of sweetness. Thank you for this recipe.
I’m totally with you on the needing bread with the holiday meal. My husband thinks it’s a total waste of time with turkey and potatoes on the table, but I need my bread too! And I need to try a different one every holiday. These muffins look delicious, and perfect for a holiday meal!
The best part of Thanksgiving is the carb loaded, toasty warm, dripping in butter…rolls. These look amazing :) I really like biscuits or cornbread for thanksgiving!
omg, I take my holiday bread consumption very seriously too! love these!
can these muffins be frozen??
Hi Kim, Yes, definitely!
Yum!!! These would be good with Chili too :)
Will be trying these this week.
Oh my, don’t those look so cute and fluffy and delicious?! Bread is totally necessary for soaking up sauces, juices, soups, pretty much anything, in my opinion. Definitely going to give these a try!
These muffins look fabulous! I love baking with honey!
These sound SO good! I am on a side hunt right now, and I love the idea of honey muffins! I am right there with you, holiday meals must contain lots of rolls! That is why I am also loving my sweet potato biscuits, practice for the day ;)
Something like a Yoshire pudding!
Oh these are little cuties and I can imagine all manner of variations according to the type of honey- French marrons served with chestnut honey muffins: lavender honey muffins with a few flowers incorporated….
Looks so yummy. But is there any substitute for the milk? I love milk but I am lactose intolerant.
Hi Mari, I think you could probably use almond or soy milk; otherwise, I’m not sure what an appropriate substitution would be.
Thanks Michelle. Will try that.
I grew up with crescent rolls. it’s just not a holiday meal without them. Mom would make them from scratch and have me help her roll them. Such great memories. I think these muffins would be amazing for breakfast as you suggested or maybe cozied next to sweet potato casserole. I think they would be mighty good together.
I love honey cakes! This recipe looks like it is easy to make. And the best part is that I have all of the ingredients at home already!
My favorite rolls are no longer made. They were produced in Cleveland at Hough Bakeries. They were a flaky, almost croissant-like roll…similar to a popover. I could eat the entire basket myself!
Diane W., I grew up on the west side of Cleveland in the 50’s and 60’s, and my family loved Hough Bakery. I seem to remember a stolen/coffee cake with a lemon filling called Hayden. I may not remember how to spell the name, but my mouth waters at the thought. That was always a holiday favorite.