Honey-Vanilla Muffins

These muffins are out-of-this-world. Sweet from honey, scented with vanilla, undeniably moist, and roofed with a sublime caramelized top. 100% fabulous, definitely healthy, and made with pantry staples.

I made these muffins because I was looking for a wholesome breakfast for my boys. I wanted something fun, without making a trip to the grocery store. I raided my pantry - grabbed the honey and vanilla - and whipped these up in just minutes. They are super moist, ultra-satisfying, and incredibly versatile (meaning you can switch things up and create a different muffin every time).

If you use this recipe as the "base" recipe, you can go to town in the future and make completely different muffins. For example, you can use almond extract instead of vanilla and change the flavor entirely. Or, you can fold in 1/2 cup of chocolate chips, white chocolate chips, peanut butter chips, or fresh or frozen berries. This is a serious "go-to" recipe for all your future muffin needs.

About the yogurt: You can really use any yogurt you want here. I called for honey-vanilla Greek yogurt for added honey-vanilla flavor, but you can use vanilla, plain, or even a fruit-flavored yogurt.

Honey-Vanilla Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup honey of choice
1 tablespoon vanilla extract
1 cup honey-vanilla Greek yogurt, plain Greek yogurt or yogurt of choice

Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners or coat with cooking spray.
In a medium bowl, combine the flour, baking powder and salt. Mix to combine.
In a mixing bowl, beat together the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.
Beat in the eggs, one at a time. Beat in the honey and vanilla.
Beat in half of the flour mixture. Beat in all of the yogurt. Beat in the remaining flour mixture and mix until blended and smooth (without over-mixing).
Spoon the mixture into the prepared pan, filling each cup about 3/4 full.
Bake for 17 to 20 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the muffins, in the pan, on a wire rack.
Makes 12 muffins