Honey Muffin
intro
Tender, golden honey muffins with a soft, fluffy crumb, lightly sweetened with pure honey for a cozy, easy baked treat perfect with coffee or tea.
Ingredients
Steps
Preheat your oven to 190°C (375°F) with a rack positioned in the middle slot. Line a 12-cup standard muffin tin with paper baking liners, or lightly grease each cup with 1g of non-stick cooking spray or melted butter to prevent sticking during baking.
In a large 2L glass mixing bowl, combine 240g (2 cups) all-purpose flour, 10g (2 tsp) baking powder, 1g (1/4 tsp) fine sea salt, and 2g (1 tsp) ground cinnamon. Whisk vigorously for 30 seconds to evenly distribute leavening and spices, breaking up any small clumps of flour.
In a separate 1L medium ceramic bowl, add 1 room-temperature large egg, 80ml (1/3 cup) raw honey, 180ml (3/4 cup) whole milk, 57g (1/4 cup) cooled melted unsalted butter, and 5ml (1 tsp) pure vanilla extract. Whisk for 45 seconds until the mixture is completely smooth, with no streaks of egg or separated butter visible.
Pour the entire wet ingredient mixture into the bowl of dry ingredients. Use a flexible silicone spatula to gently fold the batter together for 20-25 seconds, stopping as soon as no large pockets of dry flour remain; the batter will be slightly lumpy, which prevents tough, dense muffins.
Use a 45ml (3 tbsp) spring-loaded cookie scoop or measuring cup to divide the batter evenly between the 12 prepared muffin cups, filling each cup no more than 2/3 full to leave adequate room for the muffins to rise as they bake.
Place the muffin tin on the preheated middle oven rack and bake for 18-20 minutes at 190°C (375°F). Test for doneness at the 18-minute mark by inserting a thin wooden toothpick into the center of a middle muffin; it should come out with 2-3 small moist crumbs attached, not raw wet batter.
Once fully baked, remove the tin from the oven and let the muffins rest in the tin for 5 minutes at room temperature, then transfer them to a wire cooling rack to cool for an additional 10 minutes before serving. Drizzle 5ml (1 tsp) of extra honey over each muffin top if desired for added sweetness.
Tips
2.Let melted butter cool for 2 full minutes before adding it to wet ingredients: hot butter can partially cook the raw egg during mixing, creating small, unwanted scrambled egg bits in the finished batter.
3.Do not fill muffin cups more than 2/3 full: overfilled cups will cause batter to spill over the edges as the muffins rise, creating misshapen muffins and burnt batter drips on your oven floor.
OMG these honey muffins are a game changer for our busy weekday breakfasts! I whipped them up in 20 minutes of prep, popped them in the oven, and my two kids were hovering by the kitchen the whole time they baked. They’re so soft, not too sweet, and the honey flavor is perfect without being overpowering. 10/10 will be adding these to my weekly meal prep rotation!
Brought these to my office potluck yesterday and they were GONE in 10 minutes flat. People kept asking me for the recipe, I can’t believe how easy they were even for someone who burns toast half the time. The only swap I made was using wildflower honey from my neighbor’s beehives, and it turned out chef’s kiss.
Made these this morning to have with my latte and wow, SO good. The fluffy texture is exactly what I was looking for in a basic muffin that doesn’t have a ton of weird add-ins. I sprinkled a little coarse sugar on top before baking for a tiny crunch, highly recommend that little hack.
These look amazing! Has anyone tried making these with a 1:1 gluten free flour blend? My youngest has celiac so I’m always adjusting recipes for our house, and these look too good to pass up.
Took a chance on these for my Sunday family dinner dessert side, and everyone raved. I was worried they’d be dry like every other muffin recipe I’ve tried, but they stayed moist even the next day when I ate the leftover for breakfast. Total win.
As someone who puts honey on literally everything, these were made for me. I didn’t have any paper muffin liners so I just greased the tin really well with butter, and they popped right out no problem. So easy, so tasty, will be making these at least twice a month.
Super easy recipe for a dorm cook! I made these in my tiny toaster oven (had to adjust the temp a little and bake a few minutes longer because my toaster oven runs hot) and they still came out fluffy and perfect. Way better than the sad store-bought muffins from the campus convenience store. 10/10 for broke college students.