The Best Honey Muffins
These honey muffins are soft, flavorful and sweet. The batter is mixed in one bowl and takes about 30 minutes from start to finish. You can add chocolate chips, nuts or dried fruit to the batter. Great for snacking or breakfast on the go. This recipe makes 12 standard size muffins or 12 mini muffins.
Equipment
- 1 large bowl
- 1 Measuring Cup
- 1 electric mixer or a whisk
- 1 12 muffin pan, standard side
Ingredients
- 2 eggs
- ½ cup granulated sugar
- ½ cup kefir or sour cream
- ⅓ cup light olive oil or vegetable oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1¾ cup (220 grams) all purpose flour
- ¼ teaspoon cinnamon
- ¾ cup (optional) chocolate chips
Instructions
- Preheat oven to 350℉.
- Mix eggs and sugar. Using electric mixer, mix eggs and sugar on high speed for about 2 minutes or until the mixture becomes lighter in color.
- Add wet ingredients. Add Kefir, olive oil, honey and vanilla extract. Mix on low speed until combined.
- Add dry ingredients. Add baking soda to the bowl, followed by flour and cinnamon. Use the mixer on low speed to combine. The batter should be thick but pourable
- Fold in any add-ins. Fold in chocolate chips into the batter until evenly distributed.
- Fill the muffin pan. Divide the batter between the muffin cups filling about ¾ full.
- Bake. Bake muffins at 350℉ for about 18-22 minutes or until the toothpick comes out clean.
Video
Notes
It is best to use room temperature ingredients.
I used regular size muffins. You can make them into about 24 mini muffins. For mini muffins, bake them 13-15 minutes.
They can be stored at room temperature for about 3-4 days or for up to 7 days in the fridge.
Nutrition
Serving: 1gCalories: 242kcalCarbohydrates: 35.5gProtein: 3.8gFat: 10.6gSaturated Fat: 3.2gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.8gCholesterol: 34.7mgSodium: 17.9mgFiber: 1gSugar: 20.6g
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