Almond extract and C&H® Honey Granules flavor these easy and lightly sweet breakfast muffins.
**Thank you C&H® Honey Granules for sponsoring this post. Visit your local retailer to pick up your own package and start sprinkling sweetness today!
One of my favorite spring rituals is driving out of the valley through the mountain canyon to visit my family. We usually go on Saturdays, so brunch is a must. Since my parents live about an hour away, I like to bring muffins to share — they’re simple to make, travel well, and everyone enjoys them.
When I worked in a grocery store bakery, customers often asked how we produced so many different muffins. The secret was simple: we used cake mix and added different mix-ins and flavors. Those muffins were convenient but not the healthiest option.
For breakfast muffins, I prefer a light sweetness and a fluffy texture — and these hit both marks. I sweetened them with C&H® Honey Granules because I wanted the honey flavor without the sticky mess. C&H® Honey Granules are a free‑flowing blend of pure cane sugar and honey, so they can be used in place of some or all granulated sugar in many recipes.
We enjoyed the muffins split open with butter and a light sprinkle of extra C&H® Honey Granules from the pour-friendly canister. They were delicious. These granules also work well in tea and oatmeal for a quick honey flavor without the mess.
If you’re wondering about substitutions, the sweetness of C&H® Honey Granules is approximately 1½ times that of liquid honey: 1½ tsp of Honey Granules is equivalent in sweetness to 1 tsp of honey. To replace 1 cup of liquid honey in a recipe, use 1 cup of Honey Granules and add ¼ cup additional liquid to the recipe.
C&H® Honey Granules are available where I shop; if they’re not sold in your area, Domino® Honey Granules is a sister brand you might find instead.
I used the Honey Granules dry in this recipe, essentially as a sugar replacement, and the honey note complements the almond extract beautifully. My kids argued over these muffins, so they’ll definitely be coming along to Saturday brunch — I expect my family will polish them off quickly.
**I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are my own.
Honey Almond Muffins
Ingredients
- ½ cup (72 g) C&H® Honey Granules
- 1 large egg
- ¾ cup (117 ml) milk
- ⅓ cup (80 ml) oil (canola or vegetable)
- 1 tsp almond extract
- 1 ¾ cups (210 g) all-purpose flour (stir, spoon & level)
- 1 ½ tsp baking soda
- ½ tsp salt
- Sliced almonds and extra C&H® Honey Granules for sprinkling on top
Instructions
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Prepare a muffin tin with paper cups. Set aside.
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In a large bowl, whisk together the Honey Granules, egg, milk, oil, and almond extract.
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In a separate bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
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Divide the batter evenly among 12 muffin cups (about half full). Sprinkle the tops with extra Honey Granules and sliced almonds.
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Bake at 400°F for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean.
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Enjoy within two days. Store leftovers in an airtight container.
Notes
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