Honey Almond Butter Muffins

Name: Honey Almond Butter Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 1/2 cups whole wheat flour; 1/2 cup almond butter; 1/2 cup honey; 1 cup almond milk; 2 eggs; 1 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla extract

Highlighted under: Sweet Recipe Collection

I love making Honey Almond Butter Muffins for a quick breakfast or snack. They are wholesome, delicious, and incredibly easy to whip up. The subtle sweetness of honey paired with the nuttiness of almond butter creates the perfect balance. I always have the ingredients on hand, and they're perfect for meal prepping. These muffins stay fresh throughout the week, making them an ideal treat for busy mornings or afternoon pick-me-ups. Trust me, once you try these muffins, they will become a staple in your kitchen!

Created by

Luca

Last updated on 2026-01-30T18:02:29.124Z

When I first decided to make these Honey Almond Butter Muffins, I wasn't expecting them to be this delightful. The combination of almond butter and honey creates a moist texture that is truly satisfying. I’ve experimented with different flours, and I found that using whole wheat flour gives them a nuttier flavor while keeping them delicate.

One tip I discovered is to let the batter rest for a few minutes before scooping it into muffin tins. This allows the ingredients to meld beautifully, resulting in a fluffy, airy muffin. They're perfect warm from the oven with a pat of butter or cool with a drizzle of honey!

Why You'll Love These Muffins
Moist and fluffy texture with a delightful honey flavor
Packed with healthy fats from almond butter
Quick and easy to prepare, perfect for meal prep

Mastering Muffin Texture

Achieving the perfect muffin texture is all about balancing wet and dry ingredients. The almond butter in this recipe not only adds a creamy texture but also introduces healthy fats, contributing to a moist crumb. When mixing the wet ingredients, make sure the almond butter is well incorporated. If it appears lumpy, consider warming it slightly to make it easier to blend. Overmixing, however, can lead to dense muffins, so stir gently just until you no longer see dry flour.

Baking is crucial for the final texture. To prevent your muffins from rising too quickly and then collapsing, fill each muffin cup about two-thirds full. This allows enough room for expansion. Watch them closely towards the end of the baking time; they should develop a golden hue with a slightly domed top. If your muffins start browning too quickly, you can rotate the pan to ensure even baking or cover them loosely with aluminum foil.

Ingredient Insights

Using whole wheat flour instead of all-purpose flour not only boosts the fiber content but also imparts a nuttier flavor that pairs beautifully with almond butter. If you don’t have whole wheat flour, you could substitute it with an equal amount of spelt flour for a similar texture or even a gluten-free blend for a grain-free version. Just keep in mind that different flour types can alter moisture absorption, so you may need to adjust the liquid ingredients slightly.

The quality of honey influences the flavor profile of the muffins significantly. Opt for a raw or local honey to enhance the depth of sweetness and add subtle floral notes. If you prefer a vegan option, substitute honey with maple syrup; it maintains the intended sweetness while keeping the recipe plant-based. By making these adjustments, you ensure that the muffins can cater to various dietary preferences without compromising their delightful taste.

Ingredients

For the Muffins

1 1/2 cups whole wheat flour
1/2 cup almond butter
1/2 cup honey
1 cup almond milk
2 eggs
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract

Make sure to measure your ingredients accurately for the best results.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Mix the Wet Ingredients

In a large bowl, combine the almond butter, honey, almond milk, eggs, and vanilla extract. Whisk until smooth.

Combine the Dry Ingredients

In a separate bowl, mix the whole wheat flour, baking soda, and salt.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Bake

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Honey Almond Butter Muffins warm or at room temperature!

Pro Tips

For added flavor, consider adding chopped nuts or chocolate chips to the batter. You can also substitute maple syrup for honey for a different sweetener option.

Storage and Make-Ahead Tips

These Honey Almond Butter Muffins can be easily stored to maintain their freshness throughout the week. Once fully cooled, place them in an airtight container at room temperature for up to three days. For longer storage, consider freezing the muffins. Place them in a single layer on a baking sheet until solid, then transfer to a freezer bag. They can last up to three months in the freezer. To reheat, simply microwave for 20-30 seconds or thaw overnight in the fridge.

If you're prepping for a busy week, you can also make the batter in advance and store it in the fridge for about 24 hours. Just give it a quick stir before baking, as some ingredients may settle. However, avoid mixing the batter too far in advance as it may lead to a less fluffy end result. Baking fresh muffins each time ensures a delightful aroma filling your kitchen and extra moisture retention.

Variations to Try

Feel free to experiment with mix-ins to customize the flavor of your muffins! Adding chopped nuts like walnuts or pecans enhances the crunch factor, complementing the almond butter beautifully. Dried fruits, such as cranberries or raisins, can introduce a burst of sweetness and chewiness, while a handful of chocolate chips can make a decadent version that's perfect for a dessert. Just remember not to exceed one cup of add-ins to maintain the batter's consistency.

You can also adapt these muffins for seasonal flavors. In the fall, try incorporating pumpkin puree with a pinch of cinnamon for a cozy twist. In the summer, fresh blueberries add a juicy burst! When using wet ingredients like puree or fresh fruit, you may need to slightly reduce the almond milk to maintain the appropriate batter consistency. This versatility keeps the recipe exciting and can be tailored to what's available or in season.

Questions About Recipes

→ Can I use other nut butters?

Yes, you can substitute almond butter with peanut butter or cashew butter based on your preference.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.

→ Can I make these muffins vegan?

Yes, you can replace the eggs with flax eggs and use non-dairy milk to make them vegan.

→ What can I serve with these muffins?

These muffins are delicious on their own, but you can serve them with yogurt, fresh fruit, or a smear of additional almond butter.