• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About Me
  • Recipes
  • Brands
  • Work with me
  • Contact Me

My Homemade Kitchen logo

You are here: Home / Baking / Honey & Almond Muffins

May 17, 2021

Honey & Almond Muffins

Jump to Recipe Print Recipe

Honey and Almonds are such an amazing flavour combination. It works for so many different types of dishes and bakes and is definitely a delicious combination for muffins. These Honey & Almond Muffins were inspired by my favourite flavour of rusks.

I’ve adapted a very basic recipe to increase the honey and almond flavours. In this version I’ve used three forms of almonds, including almond flour in the batter, roughly chopped almonds in the muffins and flaked almonds sprinkled on top. Feel free to only use any or all.

You are also welcome to decrease the amount of sugar if you wish.

Honey & Almond Muffins

Vanessa Vermaak
Honey and Almonds are such an amazing flavour combination. It works for so many different types of dishes and bakes and is definitely a delicious combination for muffins.
No ratings yet
Print Recipe Pin Recipe
Share via Email Share on Facebook
Prevent your screen from going dark
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Baked Goods, Breakfast, Brunch
Servings 12 muffins

Ingredients
 
 

  • ¼ Cup Unsalted Butter Melted
  • ¼ Cup Honey
  • ⅓ Cup Brown Sugar
  • 1 Large Egg Room temperature
  • 1 Cup Milk
  • 1½ Cups All-Purpose/Cake Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Ground Cinnamon
  • ½ tsp Salt
  • ½ Cup Ground Almonds / Almond Flour *
  • ½ Cup Almonds Roughly Chopped
  • ⅓ Cup Flaked Almonds for sprinkling on top Optional or use chopped almonds

Instructions

  • Preheat the oven to 200°C
  • Grease a standard 12 hole muffin tin with non-stick cooking spray or line with paper liners and set aside
  • Melt the butter in a medium bowl, then add the sugar and honey and mix through
  • Once the butter has cooled slightly**, add the milk and egg and whisk until well combined
  • In a separate bowl, sift the flour, baking powder, cinnamon and salt, then add the ground almonds/almond and whisk to ensure there are no clumps
  • Next, pour in the wet ingredients and start whisking together. Just before it is fully incorporated, add the chopped almonds and mix through with a spoon until everything is well combined
  • Pour the batter into your muffin tin, dividing evenly
  • Sprinkle over the flaked almonds or chopped almonds if using and place in the oven
  • Bake for 15 – 18 minutes, or until golden and a cake tester or skewer inserted in the centre comes out clean
  • Remove and cool in the tin for 5 – 10 minutes, then remove the muffins and place on a wire cooling rack to cool further

Notes

*if you can’t find almond flour/ground almonds, substitute with the same amount of cake flour
**If the butter is too hot when adding the egg it will scramble. Letting the melted butter cool a little, adding the milk first and having the egg at room temperature will help prevent this
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
Keyword Almond, Honey, Honey & Almond, Honey & Almond Muffins, Honey and Almond Muffins, Muffins

Filed Under: Baking, Breakfast & Brunch, Sweet Baking

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Footer

Recent Posts

  • Panna Cotta Snow Globes
  • Garlic Herb Peas & Asparagus
  • Harissa Pumpkin Slider Buns
  • Salted Caramel Chocolate Mousse Pots
  • Breadstick Snakes

Instagram

Newsletter

  • E-mail
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2023 My Homemade Kitchen on the Brunch Pro Theme