The Best Honey Muffins

If you are looking for the best honey muffins, this is the one. These honey muffins are sweet, moist, and full of rich honey flavor. They come together in one bowl and are great for snacking, breakfast, or even dessert.

About my go-to honey muffins

These honey muffins are inspired by my simple one-layer honey cake. My son loved it so much that I have decided to make the muffins with similar ingredient for his school snacks.

The batter comes together in one bowl and can be mixed with either electric mixer or a whisk. I also added some chocolate chips at my son's request, which makes them even more fun and kid-approved.

I have tested this recipe with both kefir and sour cream, so you can use whichever you have on hand using the same amount. The recipe makes 12 standard honey muffins.

You may also like my soft honey cookies, honey raspberry scones, honey sponge cake (Medovik inspired) or honey banana bread.

Ingredients

Honey is the star ingredient in these muffins. I used local wild flower honey, but you can use clover, buckwheat or acacia. There is no need for super fancy honey for baking, but it should be a real honey. Your local honey would be the best and also affordable one to use. And while I do not rely solely on honey for sweetness ( I also add some sugar), honey still plays the major role in flavor, texture and beautiful golden browning. As much as I wanted to make these muffins with just honey, it was not quite successful. Baking with honey as a main sweetener can be tricky (especially for cakes and muffins), and after a few attempts, I found that this batter needs some sugar to taste like real muffins. You can learn more about substituting honey for sugar in my new guide.

Other ingredients you need:

• Eggs: To bind the muffins together and for texture.
• Sugar: I used granulated sugar. You can also use coconut sugar.
• Kefir: Kefir creates moist and light texture for the muffins. Make sure it is room temperature. You can warm it up slightly in the microwave. You can also use the same amount of sour cream.
• Oil: I use light olive oil (for baking and everyday cooking). You can also use vegetable oil or melted and cooled butter.
• Vanilla extract: For flavor.
• Baking soda: It is a leavening agent and will activate when mixed with kefir and honey.
• Flour: All-purpose flour is the best one to use for soft muffins texture.
• Cinnamon: For flavor.

How to make honey muffins

Mix eggs and sugar with electric mixer.

Add kefir, olive oil, honey and vanilla extract. Mix again on low speed to combine.

Add baking soda to the bowl, followed by flour mixed and cinnamon. Mix on low speed just until combined.

Gently fold in chocolate chips, raisins or nuts into the batter.

Fill each muffin cup with the batter, ¾ full.

Bake honey muffins at 350℉ for about 18-22 minutes or until they rise golden brown and the toothpick comes out clean. Allow cool 10 minutes in a pan.

Hot tip: for even more honey flavor muffins, brush the tops with raw honey after baking, while they are still warm

Looking for more sweet or savory recipes with honey? Try my air fryer honey garlic wings, honey cake or honey oatmeal next.

Recipe tips

• Use real honey, but do not skip the sugar.
• If your honey is crystalized, warm it up gently in a saucepan for easier mixing.
• Bake at 350℉ (not higher), so they do not brown too much.
• Add-ins: Chocolate chips, nuts, dried fruit complement well honey muffins.

Storage tips

• Room temperature: 3-4 days, in a Ziploc bag or airtight container.
• Fridge: 7-8 days in an airtight container.
• Freezer: 3 month in a freezer safe container or a bag.

More muffin recipes

• Apple carrot banana muffins
• Chocolate chunk banana muffins
• Blueberry muffins without dairy
• Chocolate chip muffins (small batch)