Honey & Pecan Nut Muffins

Sweet, nutty, and made with ingredients in the pantry. These beauties are quick and easy, perfect for lunchboxes, or to share at the next morning tea. They don’t rise very much, and the batter is very wet – don’t stress!

Prep Time: 15 mins

Bake Time:20-25 mins

Serves: 12


150g melted butter, at room temperature

1/2 cup Hikuai Honey

4 eggs, lightly beaten

2 teaspoons vanilla extract

1 cup sugar ( I used brown, but white is fine too)

1 cup flour

1 baking powder

2 teaspoons ground cinnamon

ΒΌ teaspoon salt

1 and a half cups chopped pecans


Set your oven to 200 degrees Celcius (180 if fan-forced). Spray a muffin tray (12 medium-sized) liberally with cooking spray.

  1. Mix together, in a separate bowl, honey, vanilla extract, eggs, and butter.
  2. In a larger mixing bowl, add your flour, sugar, baking powder, and cinnamon. Mix together gently ensuring there are no lumps.
  3. Add the wet ingredients to the dry and mix until just combined.
  4. Sprinkle half the chopped pecan nuts at the bottom of each muffin tin.
  5. Pour the batter over the chopped pecan nuts, filling to just below the top.
  6. Sprinkle the remaining pecan nuts over the batter.
  7. Bake in the center of the oven for 20-25 mins. Test with a toothpick to ensure they are cooked through.
  8. Remove from the oven and allow to cool completely before removing from the baking tray.

Note: the muffins will be a dark brown, this is due to the honey and sugar! Serve with butter and a cuppa!

We used Hikuai Honey, it is simply delicious, to order yours simply click here