Bite into the tender crumb of a Land of Milk and Honey Muffin and the promise of a sublime mini coffee cake is delivered.
Land of Milk and Honey Muffins are best made with high-quality ingredients and a lot of love.
Adapted from a recipe at NoblePig.com.
Yields 12 muffins.
- ½ cup all-purpose flour
- ½ cup sugar
- 1 teaspoon cinnamon spice
- 5 tablespoons softened butter
- ¼ cup butter
- 2 cups all-purpose flour
- ½ cup sugar
- 3 teaspoons baking powder
- Heaping ½ teaspoon of powdered lemon peel
- ½ teaspoon salt
- 1 large egg, at room temperature
- 1 cup whole milk
- ¼ cup honey (I used an Italian organic Mandarin honey.)
- ½ teaspoon vanilla bean paste
Preheat the oven to 375° Place cupcake cases into a muffin tin.
Melt the ¼ cup butter in the microwave or over low heat in a saucepan. Set aside.
In a separate bowl, whisk the flour, sugar and cinnamon for the streusel. Cut in the softened butter until a fine crumble appears in the streusel bowl. Set aside.
For the muffin batter, whisk together the flour, sugar, baking powder, powdered lemon peel and salt in another clean bowl.
To the melted and cooled butter, vigorously stir in the egg, milk, honey and vanilla bean paste. Slowly, add the dry muffin batter ingredients. When well combined, divide the batter among the 12-cupcake cases.
Sprinkle each muffin with the streusel.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.