The smell of cinnamon wafting from the oven is sure sign that holiday celebrations are just around the corner! This easy muffin recipe is a way to share a treat that’s great to dunk into a cup of coffee or tea for breakfast, and a perfect picker-upper at tea time. The recipe makes about 12 regular muffins, or 24 minis. Not only are they yummy when they come out of the oven – they freeze great!
Cinnamon has many antioxidants called polyphenols. They are great for anyone trying to eat well and stay healthy. It is also good for diabetics because it helps control blood sugars. When you are enjoying these muffins this winter, know that you are keeping your body healthy with cinnamon!
Photo credit: Kristina Limoges
Honey Cinnamon Muffins
- 1/3 Cup Honey
- 2 TB Unsalted Butter
- ½ Cup Milk
- 1 Large Egg
- 1 ¼ Cup Whole Wheat Pastry Flour
- 1 ½ Tsp Baking Powder
- ¼ Tsp Fine Sea Salt
- 1/8 Tsp Baking Soda
- 1 ¼ Cups Rolled (Regular) Oats
- 1 TB Whole Wheat Pastry OR All Purpose Flour
- ¼ Cup Brown Sugar
- 1/2 Tsp Cinnamon
- 2 TB Unsalted Butter, in pieces
- 1 TB Honey
Preheat oven to 350F. Combine the honey and butter in a small saucepan, cook until butter melts. Stir in the milk and set aside for a few minutes until mixture has cooled. Whisk in the egg.
Whisk together the flour, baking powder, salt and baking soda in a bowl. Add the egg and honey mixture to the flour mixture – stir until just moistened. The batter will be a little lumpy – this is fine.
In a small bowl, combine oats, flour, brown sugar, cinnamon, and butter. Mix topping together with your fingers until you have a crumbly mixture. Stir in the honey and mix until combined.
Fill greased mini muffin cups 3/4 of the way full. Sprinkle each muffin topping. Bake for 10 minutes or until a toothpick stuck in the middle comes out clean. Let cool for 5 minutes. Makes about 24 mini muffins