Honey Mini Bundts
Prep
15 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These little honey mini bundts have become my go to treat whenever I want something special without spending hours in the kitchen. The beauty of this recipe is how quickly it comes together, ready to bake in just fifteen minutes, making it perfect for unexpected guests or last minute cravings. Honey is the star here, adding natural sweetness while providing wonderful antioxidants that refined sugar simply cannot match. I love how the yogurt keeps these cakes incredibly moist and tender, and the rolled oats mixed with almonds give each bite such lovely texture and nuttiness. They bake up golden and beautiful in about twenty five minutes, and honestly, they're so simple that even a busy weeknight feels manageable.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 120 gunsalted butter, softened
- 4large eggs
- 150 ghoney
- 100 gplain yogurt
- 6 gbaking powder
- 12 gsalt
- 100 gchopped almonds
- 50 gbrown sugar
- 100 grolled oats
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 12-cup mini bundt pan and set aside.
Tip: Optional: Use parchment paper for easy release.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, using an electric mixer, beat the butter and eggs until light and fluffy.
Tip: Don't overmix, or the bundts may become tough.
- 4
Gradually add the honey and plain yogurt, beating until well combined.
Tip: Start with low speed and increase as needed to avoid splashing.
- 5
With the mixer on low speed, gradually add the dry ingredients, beating until just combined.
Tip: Stop the mixer as soon as the ingredients are combined, to avoid overmixing.
- 6
Divide the batter evenly among the mini bundt cups.
Tip: Fill each cup about 2/3 full to avoid overflow.
- 7
In a small bowl, mix together the brown sugar and chopped almonds.
Tip: This will be the crunchy topping for your mini bundts.
- 8
Place the mini bundts on a baking sheet lined with parchment paper.
Tip: Leave about 1 inch of space between each bundt.
- 9
Sprinkle the brown sugar and almond mixture evenly over the top of each bundt.
Tip: This will give your mini bundts a nice crunchy texture.
- 10
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on them after 18 minutes, as they can go from perfectly cooked to burnt quickly.
- 11
Remove the mini bundts from the oven and let them cool in the pan for 5 minutes.
Tip: This will help them release from the pan more easily.
- 12
Transfer the mini bundts to a wire rack to cool completely.
Tip: Serve warm, dust with powdered sugar, or store in an airtight container for up to 3 days.
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