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.
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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 did however adjust the recipe:
Reduced the sugar to 1/4 cup.
I added 1.5 tsp vanilla.
I browned the butter.
Sounds good going to try this afternoon
Worked super well! I switch out the flour for gluten free flour and it worked great! (And added extra honey but that’s just a me thing :p ) would definetly bake this recipe again!
The best tasting muffins. I love the recipe!
If I swapped out the milk with buttermilk, would I need to change anything in the recipe? I always have buttermilk that needs to be used up. Love all your recipes. Enjoying following all the updates on your children, they are just growing up to fast. Thanks in advance for your response.
Bakes with pastry flour , yummm
Delicious! Soft and sweet.
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?