Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated sugar (or mix with brown sugar)
- 2 large eggs
- 1/2 cup plain yogurt or buttermilk
- 1 tsp vanilla extract
- Optional: 2 tbsp orange juice or 1 tsp orange zest
- 3/4 cup chopped nuts (walnuts, pistachios, or almonds)
- For topping & drizzle: 2–3 tbsp honey
Instructions
- Preheat oven to 375 °F (190 °C) and line or grease a 12-cup muffin tin.
- Whisk together flour, baking powder, soda, salt, cinnamon, and cloves in a bowl.
- Beat melted butter and sugar until smooth, then add eggs one at a time, followed by yogurt (or buttermilk), vanilla, and optional orange juice/zest.
- Fold dry ingredients into wet ingredients until just combined.
- Stir in most of the chopped nuts, reserving some for topping.
- Divide batter evenly into muffin cups (¾ full), then sprinkle remaining nuts on top.
- Bake for 18–22 minutes, until a toothpick comes out clean and tops are golden.
- Immediately drizzle each muffin with honey while warm, let cool 5 minutes in tin, then transfer to wire rack and drizzle more honey if desired.
Notes
- Try mixing in chopped dried apricots or dates for extra chewiness.
- Add ground cardamom or nutmeg for a spicier twist.
- Brush tops with an orange-honey syrup for a glazed finish.
- Make mini muffins (24) with an 18–15 min bake time.
- Storage: Airtight at room temp up to 3 days; freeze up to 1 month, and refresh in a 300 °F oven for 5–7 min.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
