These Honey Muffins are so easy to make and super versatile. We love them topped with walnuts.
You will also want to try these delicious Maple Bacon Cheddar Biscuits. They are so good and have a wonderful texture.
❤️WHY WE LOVE THIS RECIPE
We love versatile recipes and these muffins are perfect for breakfast with butter, dinner or a snack. Easy to make, reheat well and would go great with quiche. You can switch out the nuts or leave them out altogether. These muffins are made from super simple ingredients and you probably have them on hand.
SWAPS
We use buttermilk in this recipe because it has a higher fat content and works well. If you don’t have buttermilk, you can use whole milk. You don’t want to use low-fat milk or low-fat buttermilk. It will change the fat content of the recipe. You can also use pecans or leave the nuts out, as they are optional.
⭐TIP
This recipe makes 12 muffins. However, you can half it and only make 6. We have done that and it worked just fine. Perfect for when you only want to make a small amount.
OTHER MUFFIN RECIPES
Old Fashioned Honey Muffins
These Old Fashioned Honey Muffins are great for breakfast or for a snack. Simple to make and you can make 6 or 12.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 stick butter or 8 tablespoons or 1/2 cup softened
- 1/4 cup white granulated sugar
- 1/3 cup honey
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Nuts (optional)
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Whisk together the flour, baking powder, baking soda and salt in a bowl.
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Cream the eggs, butter and sugar in another bowl with mixer.
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Add to dry ingredients along with the honey, buttermilk and vanilla extract.
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Spray a 12 cup muffin pan with cooking spray. I filled the cups right to the top but you could fill them half full and make more smaller muffins. Bake in preheated 350 degree oven 20 to 25 minutes checking the centers to make sure they are done.
I sprinkled 1/2 cup chopped walnuts on half my muffins before cooking.
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