The Best Honey-Sweetened Muffins for Busy School Mornings
These are the best muffins I make — especially the blueberry ones. I don't say that lightly! This is our go-to naturally sweetened muffin recipe, made with honey instead of refined sugar (though you're welcome to swap sugar back in if you prefer).
This is a big-batch recipe on purpose. I like to make a large batch of muffins at one time and freeze them, so we always have something ready for busy school mornings, errand days, or a quick, healthy snacks.
Naturally Sweetened Muffins
A simple, honey-sweetened muffin base you can customize endlessly with your favorite mix-ins.
Ingredients
4 sticks butter, softened
2 cups honey
1 tablespoon vanilla
8 eggs
8 cups homemade pancake mix
2 cups milk or water
4–8 cups add-ins of your choice
Choose Your Add-Ins
Blueberries are our top choice, but chocolate chips make a great treat too. I've also used things like currants.
If you're using a more tart fruit, like currants or rhubarb, add an extra drizzle or two of honey.
Apples and cinnamon are another delicious combination. The possibilities are endless — only your imagination will stop you from coming up with new ideas!
Directions
Preheat your oven to 350°F.
Mix together softened butter, honey, vanilla, and eggs.
Add the pancake mix and milk or water, mixing until combined.
Fold in 4–8 cups of your chosen add-ins.
Divide the batter among muffin cups and bake at 350°F for about 15-18 minutes.
Don't overcook them! Muffins are best when they are just done.
A Few Helpful Notes
Silicone muffin tin liners are a nice kitchen help.
Freezing Muffins
To freeze these, I just pop them into a gallon-size freezer-safe zip-top bag. Then they're ready to grab whenever we need a quick snack, easy breakfast, or something to take with us when we're running errands.
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