Ingredients
Scale
- 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 nutmeg
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (180ml) honey
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1 tsp vanilla extract
- Optional glaze: 2 tbsp honey + 1 cup powdered sugar
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream butter and honey until smooth. Beat in egg, then buttermilk and vanilla.
- Fold dry ingredients into wet until just combined—do not overmix.
- Spoon batter into muffin tin, filling each cup 3/4 full.
- Bake 14–16 minutes, or until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack.
- Drizzle with optional honey glaze while still warm.
Notes
- For extra texture, add 1/4 cup toasted chopped walnuts or pecans.
- Use local wildflower honey for the most authentic, floral flavor.
- Store in an airtight container for up to 3 days, or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Method: Baking
- Cuisine: Fantasy-inspired British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake (1/12 batch)
- Calories: 142 Kcal
- Sugar: 16g
- Sodium: 78mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 24mg
