Honey Cinnamon Muffins

honey cinnamon walnut muffin cut open on a cooling rack

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Honey Cinnamon Muffins

Our Honey Cinnamon Muffins turn out super tender, moist and perfectly flavored with sweet honey and savory cinnamon and walnuts. They make a delicious treat or breakfast and are great for lunch boxes and quick snacking.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Keyword: cinnamon and honey muffins, honey cinnamon muffins, honey cinnamon walnut muffins

Servings:

Calories: 138kcal

Author: Kristina Tipps

Equipment

Ingredients

1 ½ cups all-purpose flour
1 ¼ teaspoon baking soda
½ teaspoon baking powder
3 teaspoon ground cinnamon
½ teaspoon salt
¾ cup honey
¾ cup unsweetened applesauce
½ cup milk
1 large egg
2 teaspoon cinnamon extract *see notes for substitution
1 cup walnuts crushed

Instructions

Preheat the oven to 350℉. Line the muffin tin with muffin liners.
In a large mixing bowl combine all-purpose flour, ground cinnamon, baking powder, baking soda and salt. In separate small mixing bowl combine honey, unsweetened applesauce, milk, cinnamon extract and egg. Stir until well combined.
Pour the liquid ingredients into the large mixing bowl of dry ingredients. Mix until just combined. Fold in ½ cup of crushed walnuts.
Fill the muffin cups almost to the top with muffin batter. Bake for 5 minutes, then top individual muffins with the remaining ½ cup of crushed walnuts. Bake for another 20 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the muffins to a cooling rack. Serve warm, with a bit of butter or drizzle of extra honey if desired.

Notes

Storing: Store muffins at room temperature in an airtight container for 2-3 days or freeze for up to 6 months in freezer safe storage bags.

Cinnamon extract: you can also use vanilla or almond extract for a more subtle cinnamon flavor.

Nutrition