Honey Spiced Muffins
Soft, moist, and brimming with cozy autumnal flavors, these Honey Spiced Muffins strike the perfect balance between sweetness and spice. Infused with the natural sweetness of golden honey and delicately spiced with cinnamon, ginger, and nutmeg, these muffins are as aromatic as they are delicious. The tender crumb comes from a blend of melted butter and whole milk, while a touch of vanilla adds a rich depth of flavor. Ready in just 35 minutes, these bakery-style treats are ideal for breakfast, brunch, or a quick snack. Serve them warm with a drizzle of extra honey or a pat of butter, and enjoy the irresistible charm of homemade goodness. These muffins are a go-to recipe for fall baking and holidays—or any time you crave a comforting, spiced treat.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.5 cups Honey
- 0.25 cups Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cups Whole milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
In a medium bowl, whisk together the melted butter, honey, and granulated sugar until smooth and creamy.
Add the eggs to the wet mixture, one at a time, whisking well after each addition. Stir in the vanilla extract and milk until fully incorporated.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the batter together using a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs attached.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 302.9 g | 110% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 157.7 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 365 mg | 28% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 719 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
