Honey Spiced Muffins Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Steps:

• Preheat the oven to 375F and grease a 12 hole muffins tin.
• Make the streusel first: place all ingredients into a medium sized bowl and rub together until combined and crumbly. You're looking for very coarse breadcrumb size with some larger lumps. Leave to one side.
• Pour melted and slightly cooled butter into a jug, then add honey, vanilla and eggs. Beat lightly until combined. Leave to one side.
• Place the flour, sugar, baking powder, baking soda, salt and spices into a large bowl and stir until combined.
• Add in the butter and honey mix and stir briefly. Add in the yoghurt and then stir until the batter is combined and smooth. Don't be tempted to beat/over mix as your muffins will be rubbery.
• Divide between the muffin holes, filling them level (I use a heaping 2tbsp cookie scoop).
• Spoon streusel topping on each muffin and press lightly into the muffin mix, so it doesn't all fall off!
• Place in the oven for 13-15 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
• Leave to cook in the pan for 10 minutes, before transferring to a wire rack to cool completely.
• Serve either at room temp, or warmed with a little butter.
• Muffins will keep in an airtight container, at room temp, for 4 days.

Steps:

• Preheat oven to 400 degrees F.
• Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
• Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Steps:

• In a large mixing bowl, add the first 6 ingredients; stir to combine.
• In another bowl, add the honey, milk, butter, and egg; whisk to combine and until mixture is smooth.
• Add liquid ingredients to dry ingredients.
• Fold in just until moistened (do not overmix).
• Pour batter into 12 muffin tins that have been lightly buttered or sprayed with non-stick spray.
• Bake at 400° for about 20 minutes or until pick comes out clean.
• Cool in pan on a wire rack before turning out of pan.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; set aside. In a bowl, beat eggs. Add honey, orange juice, butter and vanilla; mix well. Stir into dry ingredients just until moistened. , Fill 12 greased muffin cups two-thirds full. Bake at 375° until golden brown, 15-20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
• While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease 12 standard-cup muffin tins or line with liners.
• In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
• In a medium bowl, mash the bananas. Stir in the butter, honey, and egg. Mix well. Add the milk and vanilla and mix until blended.
• Pour the wet ingredients over the dry ingredients and, with a wooden spoon or spatula, mix just until incorporated.
• Divide batter between muffin cups, about 1/3 cup of batter each.
• Bake until the tops spring when you touch them and a toothpick inserted into the center of a muffin comes out clean, about 12 minutes.
• Muffins keep in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
• In a large bowl, stir together zucchini and boiling water.
• In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
• Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
• Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.