The streusel topping creates contrast to the tender honey butter muffins below, and together make the best crunchy, buttery flavored muffins you could hope for at the breakfast table.
Honey Butter Muffins
I have one criteria for breakfast muffins. I don’t want them over-the-top sweet.
These Streuseled Honey-Butter Breakfast Muffins fit the “not too sweet” bill perfectly. And the streusel makes the perfect crunchy-crunch texture that’s also very coffee friendly.
These muffins rise into the perfect dome shape, don’t brown too much and stay moist for days.
Have these on the breakfast table when the family wakes up or take them to your besties house for brunch. Either way they’ll be well-received.
Honey Butter Breakfast Muffin Ingredients
This muffin recipe is as quick and easy as it sounds. I’m confident you could make it with your eyes closed. Along with some very basic ingredients, you’ll need two bowls, a whisk, and a spatula to make it happen.
- Flour – All-purpose flour is what I used for this muffin recipe
- Baking powder – is my choice of leavening for this muffin base
- Salt – table salt is what you need
- Butter – use a European flavored butter for the best taste when it comes to baking
- Sugar – granulated for this recipe in the batter and the streusel
- Eggs – You need 1 large egg
- Milk – I used whole milk for the muffins, but you can also use buttermilk if you prefer
- Honey – Regular clover honey works well, but use what you have
- Cinnamon – flavors the streusel
Making Breakfast Muffins
Your basic muffin batter shouldn’t be too sweet. A good rule to follow is to use as much sugar as butter, this recipe is close, but because of the streusel, flavor and sweetness is injected in a different way. And be mindful not to over mix when combining ingredients.
Combining the muffin ingredients is as easy as it sounds. Place the flour, sugar, baking powder, and salt in a bowl and use a whisk to stir until everything is well combined.
One Important note: Make sure you properly measure the all-purpose flour before you begin. You do not want to scoop the flour out of the canister with the measuring cup. Flour does compact and you easily end up with too much flour when measuring this way.
Instead, fluff the flour in the canister with a fork and carefully spoon it into the measuring cup. Use the back of a knife to level off the cup. Or use a scale to weigh the flour, which is my preferred method.
You want the eggs and milk to be at room temperature. Set them out at least thirty minutes to one hour before you want to begin making the muffins.
Use melted butter that has cooled. Letting it cool doesn’t scramble the egg when you finally mix them together.
Add melted and cooled butter, eggs, and milk, using the whisk to stir until everything is well combined.
Stir flour mixture into the butter mixture with a silicone spatula. Continue folding the two mixtures together until flour is moistened
Remember, over mixing the batter will result in a dense, chewy muffin. When you can see no visible streaks of dry flour, stop stirring.
The batter will be lumpy, which is completely normal for muffins.
Recipe Tips
- Use oil instead of butter, however the texture of the muffins will be much softer and I do prefer butter for flavor.
- You can try combination of oil and butter for the batter using a 1:1 ratio.
- Make the muffins gluten-free by using a 1-1 Gluten Free Flour.
- Buttermilk, sour cream or yogurt can be used in place of whole milk. If you wish to use Greek yogurt, you’ll need to thin it slightly with water first, which is a little more complicated.
More Breakfast Muffins to Make
When it comes to fast and easy, grab-and-go breakfast options, muffins for breakfast don’t get nearly the fanfare they deserve. Muffins are the meal-worthy cousin to the cupcake, the single-serve version of quick bread and delicious way to start the day.
- Bakery Style Strawberry Muffins
- French Toast Muffins
- Blueberry Cream Muffins
- Sweet Potato Muffins
- Peanut Butter Banana Chocolate Chip Muffins
- Double Chocolate Chip Cake Mix Muffins
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! TAG @NOBLEPIG ON INSTAGRAM WITH YOUR CREATION. DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW. ALSO FOLLOW ALONG ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR LOTS OF FOOD INSPIRATION AND A PEEK INTO EVERYDAY LIFE.
Streuseled Honey Butter Breakfast Muffins
Ingredients
Streusel:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 2 tbsp butter, softened
Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp table salt
- 1 large egg, room temperature
- 1 cup whole milk, room temperature
- 1/4 cup butter, melted and slightly cooled
- 1/4 cup honey
Instructions
- Preheat oven to 375 degrees F. Prepare a muffin pan with cooking spray. You could also use paper-liners if you choose.
- To make the streusel, place all ingredients in a small bowl. With your fingers, mix together until a crumb-like texture occurs. Set aside.
- 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.
Notes
Nutrition
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