Honey Chocolate Muffins

Honey Chocolate Muffins are easy to make and absolutely delicious!

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If you’re looking for something a little different for Rosh Hashanah, these honey chocolate muffins are so easy to make, really moist and flavorful, and freezer friendly. They have a nice undertone of honey, but it’s not overpowering, which makes this perfect for those who don’t really like honey cake!

FAQ About Honey Chocolate Muffins:

Can I freeze these muffins? 

Sure. Make sure they are in an airtight container or bag to ensure they don’t get freezer-burnt. 

Can I skip the honey glaze? 

Absolutely. You can leave these muffins unglazed, or you can use a different kind of glaze, such as chocolate or vanilla. 

Can I make this as one large cake? 

If you’re looking to make a recipe for a full size cake, I would suggest using this honey chocolate Bundt Cake recipe instead. 

Can I use maple syrup instead of honey? 

Sure, that will work nicely. I always suggest using pure maple syrup, instead of pancake syrup, which is just artificially flavored corn syrup. 

Can I use whole wheat flour instead of regular? 

You can try, but I haven’t tested it that way and can’t guarantee the results, and the texture will likely be heavier. If you do try it, I would suggest replacing only some of the flour with whole wheat, instead of all of it. 

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Honey Chocolate Muffins

Yield: about 20 muffins

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Ingredients

• 3 eggs
• 1/2 cup oil
• 3/4 cup milk or non-dairy milk
• 1/2 cup sugar
• 1 cup honey
• 1 Tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup dutch process cocoa
• 1 1/2 cups flour

Optional Glaze:

• 1 cup powdered sugar
• 1 Tablespoon honey
• 1/2 teaspoon vanilla extract
• 2 teaspoons milk or non dairy milk

Instructions

1. Preheat oven to 350. Line a muffin pan with paper liners and set aside.
2. In a medium mixing bowl, whisk together all ingredients other than cocoa and flour. Stir well to combine.
3. Stir in cocoa, followed by flour and mix to create a smooth batter.
4. Pour batter into prepared muffin pans, filling each one about 3/4 full.
5. Bake for 18-20 minutes, until the tops are set.
6. Prepare glaze: Combine all ingredients in a small bowl and mix well until smooth. Drizzle over fully cooled muffins.

Notes

Plan ahead: These muffins freeze well in an airtight container or bag.

Some more delicious muffin recipes: 

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Thanks for stopping by and enjoy the muffins! -Miriam

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