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
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.
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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!
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