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Honey Almond Muffins

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


  • Prepare a muffin tin with paper cups. Set aside.
  • In a large bowl, whisk together the Honey Granules, egg, milk, oil, and almond extract.
  • 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.
  • Divide the batter amongst 12 muffin cups (about ½ full). Sprinkle the tops with extra C&H® Honey Granules and sliced almonds.
  • Bake at 400 degrees Fahrenheit for 14 to 16 minutes or until a toothpick comes out clean from the center.
  • Enjoy within two days. Store leftovers in an airtight container.


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