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Honey Cakes

  • Author: adapted from King Arthur Flour by Streusel
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 mini-cakes 1x


2 c. all-purpose flour

1/2 t. baking soda

1/2 t. salt

3/4 c. unsalted butter, room temperature

1 c. honey

3 extra large eggs (I used duck eggs)

1/4 c. sour cream

1 c. streusel topping (leftover from this recipe, stored in the refrigerator)

1/3 c. honey for topping the muffins before baking


  1. Pre-heat the oven to 325 degrees fahrenheit and place 12 muffin liners in a muffin tin.
  2. Combine the flour, baking soda and salt and set aside.
  3. Add the butter and honey into the bowl of stand mixer and with the paddle attached, beat on medium high until combined.  
  4. Add in the eggs and beat until combined.
  5. Add in the flour mixture and beat until combined.
  6. Finally add in the sour cream and beat until combined.
  7. Fill each muffin cup half full with this batter, add about a tablespoon of streusel to each one and flatten with a spoon.
  8. Add more batter and streusel again (I may have added a little too much because the cakes oozed over the edges).  
  9. Flatten slightly and then add a little dollop of honey.
  10. Bake for 20 to 25 minutes or until golden brown.
  • Category: breakfast
  • Cuisine: tender muffins