Honey Muffins
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These honey muffins are my go to when I want something sweet that doesn't require a lot of fuss. The beauty of this recipe is how quickly it comes together, ready to bake in just twenty minutes. Honey is the star here, adding natural sweetness and wonderful moisture to every bite, plus it's packed with antioxidants that make these feel a little less guilty. The combination of warm cinnamon and nutty crunch makes them taste like you spent hours in the kitchen, but honestly, they're incredibly simple. Perfect for weekday breakfasts or surprising a friend with homemade treats.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 150 ggranulated sugar(null)
- 100 ghoney(null)
- 2 nulleggs(null)
- 100 mlmilk(null)
- 50 gbutter(null)
- 1 nullcinnamon(null)
- 1 nullbaking powder(null)
- ½ nullsalt(null)
- 50 gchopped nuts(optional)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 6-cup muffin tin with paper liners.
Tip: Use a non-stick tin for easier removal.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Use a digital scale for accurate measurements.
- 3
In a large bowl, whisk together the honey, eggs, and milk.
Tip: Use a whisk attachment for a smooth mixture.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined.
Tip: Avoid overmixing for a tender crumb.
- 5
Fold in the chopped nuts (if using) and pour the batter into the muffin tin.
Tip: Fill each cup about 3/4 full.
- 6
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Tip: Keep an eye on the muffins after 15 minutes to avoid overcooking.
- 7
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tip: This will help prevent the muffins from breaking.
- 8
Serve warm or at room temperature, dust with powdered sugar if desired.
Tip: Store leftover muffins in an airtight container at room temperature.
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