Our Honey Cinnamon Walnut Muffins turn out super tender, moist and perfectly flavored with sweet honey and savory cinnamon and walnuts. They make a delicious treat or breakfast and are great for lunch boxes and quick snacking.
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These super delicious honey cinnamon muffins will knock your socks off with their sweet honey taste. They turn out perfectly moist and light, with a savory crunch of walnuts in every bite. We love them for breakfast and snacking- they're similar to these morning glory muffins, vegan apple muffins and almond butter banana walnut muffins.
Our muffins are refined sugar free, sweetened with lots of pure honey instead. Not only does this keep them on the healthier side, but it gives them just the right amount of flavor for a muffin different than many classic muffins, like chocolate chip and banana muffins. If you love muffins as much as us, make sure to try peanut butter muffins, chocolate chunk banana muffins and strawberry cream cheese muffins too!
Why This Recipe Works
- Honey cinnamon muffins are easy to make.
- They're freezer-friendly, so make a big batch and freeze them for quick breakfasts or snacks later on.
- They have just the right combination of honey and cinnamon flavor to make them one of the best muffins if you love honey!
- They're made with wholesome ingredients, like applesauce, to keep them a bit on the healthier side.
Ingredients
Honey cinnamon muffins are made with baking essentials plus pantry staple ingredients.
- All-purpose flour: can be substituted with bread flour.
- Leavening agents: baking soda and baking powder.
- Flavorings: honey, ground cinnamon, unsweetened applesauce and cinnamon extract. Cinnamon extract can be made at home or found in local stores.
- Milk and egg: act as binders and moisteners.
- Walnuts: crushed walnuts give these muffins a crunchy texture both inside and on top.
Tips from the Chef
- Use pure local honey for the best flavor.
- For a more subtle cinnamon flavor, use vanilla extract.
- Use a different nut, such as pecans or almonds, for an easy variation.
Step-By-Step Instructions
- Preheat the oven to 350 degrees Fahrenheit and line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, ground cinnamon, baking powder, baking soda and salt. In separate mixing bowl combine honey, unsweetened applesauce, milk, cinnamon extract and egg. Stir until well combined.
- Pour the bowl of wet ingredients into the large mixing bowl of dry ingredients. Mix until just combined. Fold in ½ cup of crushed walnuts.
- Fill the muffin cups almost to the top with muffin batter. Bake for 5 minutes, then top individual muffins with the remaining ½ cup of crushed walnuts. Bake for another 20 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack. Serve warm, with a bit of butter or drizzle of extra honey if desired.
Recipe FAQs
The correct ratio of dry to wet ingredients and enough fat (butter or oil) lend to moist muffins, as does a sweetener such as sugar, honey, bananas or applesauce.
Baking soda works as a leavening agent for muffins, so unless you have no other option you should use it. If you only have baking powder available, you can use 2 teaspoon instead of the baking soda but expect a flatter muffin top.
Store muffins at room temperature in an airtight container for 2-3 days or freeze for up to 6 months in freezer safe storage bags.
Recipe
Honey Cinnamon Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 3 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup honey
- ¾ cup unsweetened applesauce
- ½ cup milk
- 1 large egg
- 2 teaspoon cinnamon extract, *see notes for substitution
- 1 cup walnuts, crushed
Instructions
- Preheat the oven to 350℉. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, ground cinnamon, baking powder, baking soda and salt. In separate small mixing bowl combine honey, unsweetened applesauce, milk, cinnamon extract and egg. Stir until well combined.
- Pour the liquid ingredients into the large mixing bowl of dry ingredients. Mix until just combined. Fold in ½ cup of crushed walnuts.
- Fill the muffin cups almost to the top with muffin batter. Bake for 5 minutes, then top individual muffins with the remaining ½ cup of crushed walnuts. Bake for another 20 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack. Serve warm, with a bit of butter or drizzle of extra honey if desired.
Notes
Nutrition
Anonymous says
My family loved this recipe! We can't wait to make it again.