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Honey Almond Muffins

Almond extract and C&H® Honey Granules flavor these easy and lightly sweet breakfast muffins.
Yield 12 muffins


  • 1/2 cup C&H® Honey Granules
  • 1 large egg
  • 3/4 cup milk
  • 1/3 cup oil (canola/vegetable)
  • 1 tsp almond extract
  • 1 3/4 cup all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • Sliced Almonds + Extra C&H® Honey Granules for sprinkling on top


  1. Prepare a muffin tin with paper cups. Set aside.
  2. In a large bowl, whisk together the Honey Granules, egg, milk, oil, and almond extract.
  3. In a separate bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix until just incorporated.
  4. Divide the batter amongst 12 muffin cups (about ½ full). Sprinkle the tops with extra C&H® Honey Granules and sliced almonds.
  5. Bake at 400 degrees Fahrenheit for 14 to 16 minutes or until a toothpick comes out clean from the center.
  6. Enjoy within two days. Store leftovers in an airtight container.

Recipe Notes

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