Streuseled Honey-Butter Breakfast Muffins

Streuseled Honey Butter Breakfast Muffins perfect with coffee
Happy weekend everyone!

Did you grow up with lots of muffins in your household? I didn't. In fact, I don't remember having them around at all. Cakes? Yes. Pies? Yes. Cupcakes? Yes. Maybe that's why I love them....
I'm making up for lost time. 

Now, my favorite muffin is hands down the Peanut Butter-Banana-Chocolate Chip Muffin I make often. It's more labor intensive and fits the bill when I have ripe bananas available and want some chocolate in my breakfast. It's really fantastic.

I do have one criteria for breakfast muffins. I don't want them over the top sweet. These Streuseled Honey-Butter Breakfast Muffins fit that bill perfectly. And the streusel makes the perfect crunchy-crunch. Just look at it. This is so good with my black coffee, it's "off the chain" someone said to me on Facebook the other day. I love that Triple-D saying.

Anyway, these are also one of those exceptional looking muffins. They pop up and rise into a perfect dome shape, don't brown too much and stay moist. They are keepers forever, I hope you try them soon.

Streuseled Honey Butter Breakfast Muffins are ready to bake
I filled my pans about 3/4 full with batter. You could probably go a bit smaller and squeeze out 12 muffins instead of the ten I got. It all depends on how big and robust you want your muffins to look. For me, bigger is better. However, more muffins might leave you a little short on topping.

Streuseled Honey Butter Muffins with streusel on top
Just sprinkle the streusel on top of the batter before baking.

Streuseled Honey Butter Muffins
The stars are going to twinkle and shine when you take a bite!
Streuseled Honey Butter Muffins with extra honey
Oh...and then you can do this. It is not required, but highly recommended.

Print Recipe

Streuseled Honey-Butter Breakfast Muffins

Recipe from: Created by Cathy Pollak for | Serves: Makes 10 muffins


For the muffin batter:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup whole milk, room temperature
  • 1/4 cup butter, melted and slightly cooled
  • 1/4 cup honey

For the streusel:

  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons butter, softened


  • To make the streusel, place all ingredients in a small bowl. With your fingers, mix together until a crumb-like texture occurs. Set aside.
  • Preheat oven to 375 degrees F. Prepare a muffin pan with cooking spray. You could also use paper-liners if you choose.
  • Combine flour, sugar, baking powder and salt in a large bowl. In another smaller bowl combine egg, milk, butter and honey. (If your milk is very cold you are going to harden the melted butter when you mix them together. This is why I suggest room temps. However, if your wet ingredients seize up for any reason when you mix them together, you could warm them slightly until they are mixable again. One minute on the stove top over low heat and you should be fine.
  • Fill muffin cups 3/4 of the way full. Sprinkle each cup with streusel and bake for 18-20 minutes or until a toothpick stuck in the middle comes out clean. Place pan on a wire rack to cool for 10 minutes. Remove each muffin individually with a knife or fork inserted around the edge. Serve warm if you can and with extra honey.

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Post a Comment

11 Comments and 7 Replies

  1. Diane 1

    No muffin will ever be as good as the peanut butter/banana/chocolate chip muffins! But I’m a fiend for honey and these look great! Must try!

  2. you know I am going to try these Cathy since I am a muffin crazed person – I don’t have one like this on my site. AND I figured out the calories, 271 calories and 8 grams of fat per muffin, not bad for a muffin that looks like you could buy it at a bakery

    AND – I love the starry background – cute!

  3. Breakfast muffins are my absolute favorite, and when streusel is added…it takes them over the top! These are lovely!

  4. Ashley 5

    These sound amazing. I like muffins that aren’t too sweet too (well, at least if I’m planning to eat them for breakfast!). You had me at honey butter and then with that streusel? I wouldn’t mind a few right now!

  5. Joan Pugh 6

    These are in the oven right now. I used reduced fat low carb 2% milk since it’s all I had. Can’t wait to see how they turn out!

  6. Shannon 7

    Just made these this morning and they came out delicious. They had just a little spring to them without being tough. I substituted 2% milk because it’s what I had on hand, I also used weight instead of volumetric measurement for the flour. I used 250g of flour for the batter and 32g for the streusel. Worked like a charm.

  7. Kate 8

    The muffins were a great success. One issue – the topping ended up in one place and not over the entire muffin top. How did you do that?

  8. Shannon 10

    These muffins are delicious! I’ve made them twice now and they’re always devoured by my family within days. Definitely make sure the milk and eggs are at room temp though… I failed to do this the first time, and, although it worked out, the wet ingredients seized up on me. Great recipe!

  9. Kathy 11

    Any chance leaving out the HONEY will be a problem….these look great, but I’m vegan and I was hoping for a good sub for honey or something…..thanks!

  10. Allison 13

    I made these today and they are delicious!!! Only thing different was my struesel sunk down into the batter… they look nothing like this. Any suggestions?

    • Cathy 14

      Hmmm, never had that issue. All I can think is that there wasn’t enough flour used which might have caused it to sink. But it works for me every time so I don’t know.

  11. Allison 17

    I have to make 2 batches of these by 8:30 Saturday morning and will be gone froday from 7:30 am to 10:30 pm. Can the batter be made Thursday night and refrigerated? Or can I make them Thursday night and they still be fresh Saturday am?


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