With just a touch of sweetness from rich honey, these Sweet Honey Breakfast Muffins are perfect for both breakfast or even a healthier substitution for dessert. I’ve never heard one person say they didn’t like them.

All of the ingredients are easy to get your hands on, if you don’t have them in your pantry already, so you won’t break a sweat baking some muffins. The muffins taste rich, light, and the texture is fluffy with just a slight crunch on the edge.

You can make an entire batch (or multiple batches) in advance, and you’ll have a pre-made meal always at the ready. Just grab one or two out of the refrigerator on your way out the door!

 

Ingredients:

2 cups all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

¼ cup unsalted butter, melted

¼ cup honey

1 egg

Instructions:

Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with a non-stick cooking spray.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

In a medium bowl, whisk together the milk, butter, honey and egg.

Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold together until no dry ingredients remain.

Divide the batter evenly between the muffin cups. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

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Quick Tip: These muffins are sweet and nutritious, so they’re perfect for breakfast or dessert!

Recipe and Image courtesy of: Brown Eyed Baker