It's been quite a while since I've shared a new Muffin Monday recipe around here, but I thought with Rosh Hashana approaching it was the perfect time to share a recipe for the simplest but really delicious honey muffins.
I know what you're thinking, oh it's another honey cake recipe, but trust me this is nothing like the countless honey cake recipes out there. This is a muffin so texturally it's different than cake and flavor-wise it is nothing like your classic honey cake. Honey cakes often have lots of spices, and other flavorings like cocoa or coffee which are very yummy in their own right, but these muffins are just celebrating the true flavor of honey. There are no other flavorings in these muffins that can mask the beautiful honey flavor. It's just honey and some basic pantry baking staples, that's it.
These muffins are great on their own or slathered in butter, jam, or drizzled with even more honey.
Make these muffins to have on hand for Rosh Hashana or make a double or triple batch and have them stashed in the freezer to enjoy them throughout the month of Tishrei to start the year on a deliciously sweet note!
Honey Muffins
2 1/2 cups all-purpose flour
3/4 tsp salt
1 Tbsp baking powder
1/3 cup vegetable or canola oil
1/3 cup honey
2 eggs
1 cup of milk of your choice
1/2 cup sugar
Preheat oven to 400°F/200°C
Line a standard-size muffin tin with paper liners or coat it with non-stick cooking spray.
In a large bowl mix together the flour, salt, and baking powder. Mix the oil, honey, eggs, and milk in a liquid measuring cup. Add the liquid ingredients to the dry along with the sugar and mix until combined.
Scoop into the prepared muffin and bake for 14-16 minutes.
Yield: 12 standard-size muffins
Like all the muffins on this blog, these should be stored in a zip-top bag or airtight container on the counter for about 3 days (if you don't eat them all before that) they also freeze beautifully.
