Honey Maple Muffins
True story: I moved in 2019 into my current home in the ‘burbs of New York. I saw my neighbors to the back of us had a lot of bees, and admittedly got scared thinking there was a nest and we’d start off on the wrong foot. Thankfully, it’s quite the opposite. My neighbors happen to be local beekeepers, have dozens of hives, and are the proud owners of Sag Harbor Honey. Sag Harbor Honey specializes in local, raw, unfiltered honey, and can be found at farmers markets across Long Island. We’ve become friends with our “sweet” neighbors, (see what I did there?) and they’ve shared some of their varieties of honey with us. Of course, I turned to the kitchen to make these delicious and fluffy honey maple muffins.
Honey was not something readily available in my cabinets or kitchen. I didn’t really use it, nor was it something I found necessary to bake with. I am always looking to take my baking and cooking skills further. Thus, I am infinitely grateful for my neighbors with gifting me some of their honey for my culinary adventures! These muffins are sweetened with honey, fluffy from the flour and rising agents, and moist with the oil and maple syrup. Honestly, I can’t rave enough about these muffins, you’ll just have to make them and see for yourself.
I am always learning, reading, and growing; I did something different with the process of baking my muffins this time. This recipe, I added the wet ingredients into the dry, and added a 1/2 tsp more of baking soda. The end result of these muffins make me incredibly proud: fluffy, still moist, and a sturdier texture to the muffins. I’ll have to go back to my other muffins and give this process a shot and see how the results differ. Isn’t science fun?!
Substitutions and Swaps:
- Oil: if avocado oil isn’t for you or you don’t have it readily available, olive oil or a neutral flavored oil works best.
- Flour: swap out the all purpose for a gluten free flour. Bob’s Red Mill makes an amazing gluten-free AP flour.
Honey Maple Muffins
Sweet, delicious muffins without any extra sugar. Honey maple muffins made with local, raw, unfiltered honey with a touch of maple syrup.
- 1 1/2 cup organic AP flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs room temp
- 1/4 cup avocado oil can substitute olive oil
- 1/4 cup maple syrup
- 2/3 cup honey
- 1 tbsp vanilla extract
- pinch of salt
Preheat the oven to 325º and line a muffin tin with either liners or pre-grease the pan.
In a large mixing bowl, add the flour, baking soda, baking powder, and the pinch of salt. Whisk to incorporate the leavening agents and set aside.
In a separate bowl, crack the eggs and add in the vanilla, honey, avocado oil, and maple syrup. Whisk until the ingredients are fully combined and the mixture is airy.
Take the wet ingredients and pour into the dry ingredients. Using a hand mixer, stand mixer, or a large whisk, whisk the ingredients together until the batter is just combined and becomes a light golden color. This could take anywhere between 2-3 minutes. Do not overmix.
Let the batter sit in the bowl for up to 10 minutes.
Scoop and divide the batter into the muffin tin, filling each muffin well 2/3 of the way. Bake for 27 minutes or until the muffins spring back when touched, and the tops are lightly golden. Let cool and enjoy.