It’s going to be a crazy busy, jam-packed, super fun, and exciting day! ADJECTIVE EXPLOSION.
But first, I’ll take a deep breath, slow down a second, and tell you all about these honey cinnamon muffins with espresso butter.
These honey cinnamon muffins are simple, little muffins and they are definitely worth slowing down for.
They come together easily as most muffin batters do. First we mix together the dry ingredients, which include a combination of all-purpose and whole wheat flours, leavening agents, and a bunch (i.e. a tablespoon) of cinnamon. Then in a separate bowl we whisk together the wet ingredients. Here we have eggs, melted butter, Greek yogurt, almond milk, honey, and vanilla. All good things.
Pause. If you read that paragraph again you’ll notice that I didn’t mention any sugar or oils. That’s because those ingredients don’t exist in these muffins. They are just lightly sweetened with honey and cinnamon and retain plenty of moisture from the melted butter and Greek yogurt. I wouldn’t call them health food, but I wouldn’t call them the devil either.
Un-pause. The wet ingredients are then stirred into the dry until everything is just combined. Lumpy batter is ok here. No need to be a perfectionist. Divide the batter between 12 muffin cups and pop them into the oven.
20 minutes later you will have a delicious smelling kitchen and perfect little muffins.
BUT WAIT! There’s more! There is also espresso butter.
Espresso butter is butter than has been beat together with espresso powder. It’s truly that simple. Just make sure that your butter is super soft (room temperature) to start. This will help the flavor incorporate better, allowing the espresso powder to basically melt into the butter.
It’s so dreamy.
The espresso butter is essentially the perfect accompaniment to these honey cinnamon muffins. It’s like… like… a honey cinnamon latte in muffin form. So go ahead and slather lightly spread the butter on the muffins, pour yourself a cup of coffee, sit back, relax, and have yourself a gorgeous Saturday.
I know we lose an hour today, but as I mentioned, these muffins are worth slowing down for.
And now I’m going to speed back up. Literally and figuratively.
I’m going to go run the first ever (!!) Hot Dash 10 Miler. It’s going to be full of flannel and beards and other Minnesotan things, like tator tot host dish (I hope??).
Then my mom (who is running the Hot Dash 5K), sister, brother, and cousins are coming over for chili and cornbread. 35 degrees isn’t too hot for chili and cornbread is it??
And thennnn my mom, sister, and I are going to hop on over to San Francisco. We’re going to spend Sunday in the city with my cousin and Monday in Sonoma wine tasting with my aunt. It’ll be magical. And super silly. I’m excited about it.
So moral of today’s post is to slow down, make & enjoy these muffins, and then go have a ridiculously fun day.
- ¾ cup (112 g) all purpose flour
- ¾ cup (112 g) whole wheat flour
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup (1 stick) butter, melted
- ¼ cup honey
- ¾ cup almond milk
- ½ cup Greek yogurt
- 2 eggs
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Grease a 12 cup muffin tin.
- In a large bowl, mix together the flours, cinnamon, salt, baking powder, and baking soda.
- In a medium bowl, whisk together the remaining ingredients until smooth.
- Pour the wet ingredients slowly into the dry. Stir until just combined, being careful not to over mix. Lumps are ok.
- Divide the batter between the muffin tins. Each tin should be about ¾ full
- Bake muffins for 20 minutes or until an inserted toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Serve with espresso butter (recipe below).
- ½ cup (1 stick) unsalted butter, softened
- 1 tablespoon instant espresso powder
- Using either a stand up or handheld electric mixer, beat butter and espresso powder until well combine and smooth, about 3 minutes.
You can keep the butter in the refrigerator, but it is best served at room temperature.
If you think that espresso flavor might be too strong, feel free to decrease the amount of powder to ½ tablespoon or use instant coffee granules instead.
