What’s better than baking honeycomb muffins? I can’t think of anything... The muffins are moist and rich, the honeycomb and melted chocolate oozing out when you bite into it, and the lovely crunch and the nutty caramel taste of the honeycomb. Ab-so-lute perfection! Moreover, they're so versatile. Make them for a child's birthday party? Why not? Make them for afternoon tea? Absolutely! They're even great for dessert or a late-night munch!
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Honeycomb Muffins - Chocolate & Honeycomb Goodness!
Not only is this honeycomb muffins recipe the tastiest, but it’s also so easy and quick to make in just one bowl. Yes! One. Single. Bowl. And no fancy tools involved, I swear. Ah, and have I mentioned the beautiful wafting smell while they’re baking in the oven? I guarantee everyone in your house will come to the kitchen, impatiently waiting for your muffins to finish baking, though they only need 20 minutes to bake. Yes! Twenty. Freakin. Minutes.
Honeycomb Muffins Ingredients
- 3 ½ oz (100 g) honeycomb - Honeycomb is the best candy ever! Great for snacks, even better for muffins! To save you time and energy, use store-bought chocolate-coated honeycomb. Choose whatever brand you love. Cubes or bars, it’s no big deal. We’ll have to roughly chop the honeycomb after all.
- 1 cup chocolate chips - Personalize this to your liking. Dark, semi-sweet, milk, white, or even combinations of those. You can even use chocolate chunks for more goo in the middle of your honeycomb muffins.
- 2 cups flour - Use all-purpose flour to make 12 perfect-sized honeycomb muffins.
- 1 teaspoon baking soda - this will ensure your muffins rise perfectly.
- ½ cup sugar - I use ½ cup white baking sugar in this honeycomb muffins recipe as I like the light texture. You can try other types of sugar such as light brown sugar for a more molasses flavor.
- 1 cup buttermilk - These honeycomb muffins are extra special with this type of milk. Buttermilk is creamy and with a pleasant tang. It works with the leavening agent and is essential to make your muffins rise perfectly and taste richer.
- 1 egg - This honeycomb muffins recipe requires one egg, preferably room temperature, lightly beaten with a hand whisk or fork.
- 2 ½ oz (70g) butter - Add richness to your honeycomb muffins with butter, yum! Put the butter in a heat-safe bowl, then pop it in the microwave for 30-60 seconds or until completely melted.
- 1 teaspoon vanilla essence - A splash of vanilla essence to round up everything.
Honeycomb Muffins Instructions
- The prep work
Preheat oven to 350°F | 175°C. Grease a 12-hole muffin pan with softened butter or cooking spray, or line with muffin papers.
- Making the batter
Sift the flour and baking soda into a large mixing bowl. Stir in the sugar, then add the chocolate chips, chopped honeycomb, lightly beaten egg, melted butter, buttermilk, and vanilla essence. Mix until just combined with a wooden spoon or silicone spatula. Note: Don’t overmix your batter otherwise your muffins will become dense and chewy.
- Let’s bake the honeycomb muffins!
Transfer the batter evenly into the prepared muffin pan using a spoon or ice cream scooper. Bake for 20 minutes or until a skewer inserted into the center comes out clean. Leave in the pan for 5 minutes to rest. Transfer the perfect honeycomb muffins to a wire rack to cool for at least 15 minutes (this is the hardest part!)
Honeycomb Muffins Toppings
Why not make your honeycomb muffins extra special with toppings? Here I give you some ideas on how to decorate your honeycomb muffins!
- The easy and classic
Once you’ve divided the batter to the muffin pan, sprinkle some more chocolate chips and honeycomb chunks over the top just before baking. It’s the easiest of all, yet very effective! I mean, who doesn’t like extra chocolate and caramel goodness?
Play with texture! Add more crunch and nuttiness by sprinkling different types of nuts over the top of the batter just before baking. Use almonds or hazelnuts for a classic combination. Peanut, pecan, and walnut are also great. Anything your heart desires, really…
- Vanilla buttercream frosting
This one requires more effort, thus is the fanciest of all. To make vanilla buttercream frosting for your honeycomb muffins, beat 3 cups of powdered sugar and 1 stick of softened butter with an electric mixer until creamy. Add 1.5 tablespoons of milk gradually, then stir in 1½ tablespoons of vanilla essence. Pipe over your muffins, and don’t forget to sprinkle some more chocolate shavings and honeycomb chunks just for good measures.
Honeycomb Muffins Variations
These are several substitutes you might consider to make a healthier version of honeycomb muffins:
- Replace the flour
Use whole-wheat flour (wholemeal flour) instead of all-purpose flour for an alternative honeycomb muffins recipe. Whole-wheat flour will add a nutty and tasty flavor but can make the finished muffin seem a bit drier and have a coarser texture than using refined all-purpose flour.
- Replace the sugar
For every cup of sugar, substitute with ¾ cup of honey or maple syrup instead.
- Replace the butter
Use an equal portion of healthy vegetable oil in place of the melted butter. I prefer neutral-flavor oil in this recipe, but you can certainly use olive oil if that's what you have in your pantry.
Honeycomb Muffins Gluten Free
Hey, guess what? You can still enjoy these delicious honeycomb muffins recipe even if you’re gluten intolerant! To make the gluten-free version, simply substitute the regular all-purpose flour with gluten-free all-purpose flour. Most supermarkets these days have a good choice of gluten-free flours available.
It’s actually pretty easy to make vegan honeycomb muffins! First, you can substitute the butter with an equal amount of vegan butter or any neutral-flavor vegetable oil. Then, you can also make your own vegan buttermilk as I discuss in the DIY vegan buttermilk substitute section below. And lastly, swap out the egg with ¼ cup of unsweetened applesauce. Oh, and make sure your chocolate chips and honeycomb are vegan too! And if you can’t find any vegan honeycomb in your grocery store, don’t worry cause I got you covered…
Vegan Chocolate Coated Honeycomb
Disclaimer: Please be very careful! Melted sugar is really really hot.
You’ll need 3.5oz (100g) of golden syrup, 8oz (225g) of baker's sugar (caster sugar), 2 teaspoons of baking soda, and 5oz (150g) of plant-based milk chocolate.
- First thing first, grease a 9-inch (23cm) tin with vegan butter or cooking spray. Line the bottom and sides with parchment paper.
- Then, in a deep saucepan, mix the golden syrup, sugar, and 2 tablespoons of water. Stir over low heat until the sugar has dissolved. Turn up the heat to medium-low, simmer until the mixture is amber-colored and resembles caramel. If you have a candy thermometer, the mixture should reach 285°F | 140°C.
- Turn off the heat and pour in the baking soda. Immediately (and I mean immediately!) stir with a wooden spoon. As soon as the mixture foams up like crazy, scrape it into the prepared tin. Leave it to set until it is cooled and hardens completely for 1 to 1.5 hours.
- Snap or crumble into desired chunks, then dip each piece into the melted chocolate. Allow to set on a wire rack or parchment paper.
Honeycomb Muffins Tips
Don’t have buttermilk on hand? Do you know that you can make your own buttermilk for this honeycomb muffins recipe? And it’s so freakin’ easy!
- DIY buttermilk (dairy version):
Mix in 2 teaspoons of white vinegar or lemon juice to 1 cup of whole milk. Let it curdle for 5 minutes. And that’s it… Done!
- DIY vegan buttermilk:
Yes, you can even make vegan buttermilk. The steps are pretty much the same. Stir in 2 teaspoons of white vinegar or lemon juice to 1 cup of any plant-based types of milk of your choice. My go-tos are almond and soy milk. But you can certainly use coconut milk for a richer taste. Allow the mixture to rest for 5 minutes, and it’s ready to be used.
How to Store Honeycomb Muffins
Never leave your honeycomb muffins uncovered for more than 12 hours, or else they’ll dry out. Keep your honeycomb muffins moist at room temperature by placing them in an airtight container. Stored this way, they’ll stay fresh for up to 3 days. To extend their shelf life, you can refrigerate them for up to 2 weeks.
Note: It’s crucial to let your honeycomb muffins cool completely to room temperature before storing.
Can You Freeze Honeycomb Muffins?
Yes, you can freeze your honeycomb muffins! Frozen, they’ll stay fresh for up to 2 months!
To freeze honeycomb muffins, completely cool them to room temperature, then wrap them individually with plastic wrap or aluminum foil. Store them in the freezer and take them out whenever you need a delicious snack. To thaw, simply unwrap and pop them in the microwave for 30 seconds.
More Delicious Muffin Recipes to Make!
Banana muffins recipe - easy and full of banana goodness!
- 12-hole muffin tray
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup baker's sugar (caster sugar)
- 1 cup chocolate chips
- 3 ½ oz (100g) chocolate-coated honeycomb, chopped
- 1 egg lightly beaten
- 2 ½ oz (70g) butter melted
- 1 cup buttermilk
- 1 teaspoon vanilla essence
- Preheat oven to 350°F | 175°C. Grease a 12-hole muffin panor line with muffin paper liners.
- Sift flour and baking soda into a bowl. Add the sugar and stir through. Add the chocolate chips, honeycomb, egg, melted butter, buttermilk and vanilla essence. Mix through until just combined.
- Spoon the batter evenly into the prepared pan. Bake for 20 minutes until golden or a skewer inserted intothe centre comes out clean. Stand in the pan for 5 minutes. Transfer to a wirerack to cool.
Honeycomb Muffins - In Conclusion
What else can you ask for from this perfect homemade honeycomb muffins recipe? Easy? Check! Fast? Check! No mess? Check! Delicious? Check!
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