Honey muffin made with raw local honey

Oh, Honey! Honey Muffins!

When I made these honey muffins for the first time, I felt like I was transported in time to my grandmother's kitchen on a Saturday morning.  Muffins that remind you of mornings waking up to the sweet smell of some breakfast treat--they are the perfect way to start your morning.  The raw honey gives the muffins a little hint of sweetness.  You can use and raw honey you prefer, whether its a local honey or varietal honey, these muffins are a wonderful treat.  I've used the Tupelo honey and the Orange Blossom honey to make them, and both were eaten with rave reviews!
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 1/4 cup butter, melted
  • 1/4 cup Apis Mercantile raw honey


  1. Preheat oven to 400°.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. In a small bowl, combine egg, milk, butter, and honey. I've found that it's best to use a room temperature egg and warmed milk.  I also melted the butter and combined it with the raw honey to make combining the wet and dry ingredients easier. Stir into dry ingredients until moistened.
  4. Fill greased or paper-lined muffin cups three-fourths full.
  5. Bake until a toothpick inserted in center comes out clean, 15-18 minutes.
  6. Cool 5 minutes before removing from pan to a wire rack.
  7. Serve warm. I served the muffins with butter and honey on top---delicious!
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