Streuseled Honey Butter Breakfast Muffins

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.

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.

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 These 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

1. Use oil instead of butter, however the texture of the muffins will be much softer and I do prefer butter for flavor.
2. You can try combination of oil and butter for the batter using a 1:1 ratio.
3. Make the muffins gluten-free by using a 1-1 Gluten Free Flour.
4. 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 Muffin Recipe to Try

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.

• Lemon Muffins with Lime-Scented Sugar
• Chocolate Chip Banana Muffins
• Sour Cream Blueberry Muffins
• Sweet Potato Muffins
• Peanut Butter Banana Chocolate Chip Muffins
• Double Chocolate Chip Cake Mix Muffins
• Berry Cream Cheese Muffins

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 8 votes

Streuseled Honey Butter Breakfast Muffins

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.

Prep Time10 minutes mins

Cook Time20 minutes mins

Cooling10 minutes mins

Total Time40 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Streuseled Honey Butter Breakfast Muffins

Servings: 10 muffins

Calories: 269kcal

Author: Cathy Pollak

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.
  1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp ground cinnamon, 2 tbsp butter
• 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.) Pour wet ingredients into dry ingredients and stir to combine. Do not overmix.
  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, 1/4 cup butter, 1/4 cup honey
• 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.

Video

Notes

As always, nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition

Nutrition Facts

Streuseled Honey Butter Breakfast Muffins

Amount Per Serving

Calories 269 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 40.4mg13%

Sodium 191mg8%

Potassium 82mg2%

Carbohydrates 45g15%

Sugar 23g26%

Protein 5g10%

Vitamin A 1IU0%

Vitamin C 1mg1%

Calcium 3mg0%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.