Just a quick recipe for some honey & mixed nut muffins from last weekend. “Quick” being the keyword. These (not so) little darlings were easy to whip up and were gone in a matter of minutes after their cool down.
Honey is key (and you will really taste that deep, full sweetness) but the sour cream also contributes a lot to this recipe. Sour cream makes your baked goods a little more dense and more moist. Qualities that you look for in a muffin.
The nut streusel topping offers added flavor as well as texture. You can see from the pictures that we kept the grinding irregular and not very fine. Makes for a better bite. Better to catch more honey topping that way, too.
For the muffins:
2 cups all-purpose flour
1/4 cup sugar
1 cup sour cream
1/2 cup honey
1/2 cup olive oil
3 tsp baking powder
1 tsp vanilla extract
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
For the topping:
1/4 cup unsalted butter, melted
1/4 cup light brown sugar
1/2 cup mixed nuts, crushed to varying degrees
1/2 tsp cinnamon
Make the nutty crumble topping. In a bowl, combine flour, light brown sugar and salt. With your hands, work in butter until clumps form. Add crushed nuts. Mix. Set aside until ready for use.
Make your muffins. Preheat oven to 325ºF. Lightly oil 12-cup regular muffin pan. In one bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. In another bowl, whisk egg, melted butter, sour cream, honey and vanilla extract. Add dry ingredients to the wet mixture. Mix until well-combined.
Assemble and bake. Fill prepared muffin tin cups halfway. Sprinkle nut crumble on top. Bake for 12-15 minutes or until the muffins are golden and the topping is fragrant, solid but crumbly.
Have a muffin. Or two. Take a little bit more of the honey and pour it right on top.