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

Sweet honey muffins; a great alternative to traditional rolls!
3.79 (14 ratings)

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

Nutritional values are based on one muffin
Calories: 182kcal, Carbohydrates: 31g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 25mg, Sodium: 113mg, Potassium: 158mg, Sugar: 15g, Vitamin A: 170IU, Calcium: 73mg, Iron: 1.1mg

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