These honey muffins are delicious breakfast muffins that are made with simple ingredients, have no processed sugar, and are ready in about 20 minutes! They’re definitely worth a try if you’re looking for a homemade baked item that’s delicious and doesn’t take a lot of time to prepare.
I am always looking for healthier alternatives to my desserts and sweets, to be more health conscious for myself and my family. I’ve replaced the sugar in many recipes with honey-and love how much better it feels for my mind and body! Fortunately this recipe already uses honey-so no need for changes. That being said—if you would like to experiment by making additions, you are most welcome to!
The ingredients for these honey muffins are very basic: flour, baking powder, salted butter, egg, milk, and honey!
To start, prepare your dry ingredients. That is a simple matter of whisking together all purpose flour and baking powder. Alternatively, you can use self rising flour and just skip the baking powder!
For the wet ingredients, start by melting salted butter and adding it to a separate bowl. I like using salted butter in my baked goods so I never forget to add a pinch of salt—this always helps to balance the sweetness in sweets. Alternatively, you can use unsalted butter and add a pinch of salt to it.
Next crack in a room temperature egg. I generally never remember to take out my eggs beforehand to come down to room temperature. So while I’m preparing my first ingredients, I put my egg in a bowl with hot tap water and let that sit and warm up. Then, it’s ready to add in when I need it! (Or at least not super cold from the fridge).
After the egg, add a cup of whole milk. Warm it up in the microwave first to get it to room temperature—not piping hot or it could scramble the egg!
The final ingredient is honey! The better the quality the honey is, the tastier the muffin will be. You want a strong honey flavor to come through. If you prefer very lightly sweet muffins, use 1/3 cup of honey. If you prefer it to be a little more on regularly sweet—use 1/2 cup. I used 1/3 cup honey and it tasted very mildly sweet. But that’s how we enjoy it!
Mix together the wet ingredients. Then pour it into the dry ingredients (the flour and baking powder mixture). Switch the whisk for a spatula and gently mix together until just combined. Over mixing can lead to a tough muffin!
Baking the Muffins
Line a muffin tin with cupcake liners and use an ice cream scoop to divide the mixture. This makes 11 scoops—so 11 muffins. Bake at a 400° oven for 15-18 minutes (it took me only 15). The tops will be lightly golden brown and if you stick a toothpick in the middle it should come out clean.
Cool the muffins on a wire rack and then enjoy! These are especially scrumptious with a cup of tea or milk.
- 2 cups flour
- 1 tbsp baking powder
- 1/4 cup melted butter
- 1 room temperature egg
- 1 cup room temperature milk
- 1/3 cup-1/2 cup honey
1. Preheat oven to 400°F
2. Combine flour and baking powder. Whisk well
3. In a separate bowl, combine melted butter, egg, milk, and honey. Whisk well
4. Pour wet ingredients into the flour mixture and gently fold until just combined
5. Divide the mixture using an ice cream scoop into a lined muffin tin
6. Bake for 15 minutes or until the top is golden brown and a toothpick inserted into the middle comes out clean
7. Remove from oven and cool on a wire rack. Enjoy!