These honey muffins, moufflets a la miel de sarrasin, are made with flavorful buckwheat honey. It’s used mainly for baking and as a health tonic for its high vitamin and mineral content. Try these muffins with café au lait for a rich, delicious breakfast or brunch.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- 1 cup milk
- ¼ cup butter, melted and cooled slightly
- ¼ cup buckwheat honey (may substitute clover or other varietal honey)
Preheat an oven to 400F. Grease 8 extra-large or 12 standard muffin cups, and set them aside.
In a large bowl, sift together the flour, sugar, baking powder, and salt. In a medium bowl, beat the egg into the milk. Add the honey to the warm butter and stir for about 15 seconds to melt the honey a bit, and then add the honey butter to the milk and egg. Mix the wet ingredients into the dry ingredients just until the batter is moistened. Take care not to overmix, as this will result in a tough muffin.
Fill the prepared muffin cup 2/3 full with the batter and then bake for 15 minutes, until the muffins are a light, golden brown. Cool in the pan for 2 minutes, transfer to a wire rack to cool completely.
Makes 8 extra-large or 12 standard-sized muffins.