Honey Coffee Whiskey Muffins

This is the first season we have had a decent honey harvest and we are making the most of it!  Honey goes on or in everything around here.  Rohan found this recipe for Majestic and Moist Honey Cake on the Smitten Kitchen blog  and the three star ingredients called to us: honey, coffee and whiskey.

We altered the recipe slightly and only had a muffin tray available so used it rather than a cake tin.  Here is Humpy Creek’s adaptation of the Majestic and Moist Honey Honey Cake.

The raw ingredients for some kick-arse muffins

The raw ingredients for some kick-arse muffins

HUMPY CREEK HONEY COFFEE WHISKEY MUFFINS

Ingredients

Group 1

  • 3 1/2 cups plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice

Group 2

  • 1 cup coconut oil, warmed so it’s soft
  • 1 cup Humpy Creek honey yeah!!!
  • 1 1/2 cups raw sugar
  • 1/2 cup brown sugar
  • 3 large Humpy Creek eggs at room temp
  • 1 teaspoon vanilla extract
  • 1 cup warm coffee (we used freshly ground Blue Bottle coffee, prepared using pour over method)
  • 1/2 cup fresh orange juice
  • 1/4 cup whiskey
Honey whiskey cake 4

It’s so exciting to get to use our own honey, thank-you bees!

Method

  1. Preheat oven to 180 degrees celsius (350 farenheit)
  2. Grease muffin tray with load of butter
  3. In a large bowl, whisk together all of the Group 1 ingredients
  4. Make a well in the centre
  5. Add all of the Group 2 ingredients to the well
  6. Using a strong whisk, wooden spoon or an electric mixer blend together to make a thick batter
  7. Spoon into muffin tray (you will have enough to make about 15-18 muffins depending on how big you like them)
  8. Bake for 30 mins
Honey coffee whiskey muffins

Mix all of the Group 1 ingredients, make a well in the centre and add all of the group 2 ingredients. Love a straight forward recipe!

Beat the crap out of it all until you get a nice, thick, well-blended batter

Beat the crap out of it all until you get a nice, thick, well-blended batter

Spoon the batter into your greased muffin tray and bang it in the 180oC preheated oven for 30 mins

Spoon the batter into your greased muffin tray and bang it in the 180oC preheated oven for 30 mins

The Verdict

Wow.  These are flipping delicious.  We were pretty lucky they worked so well on the first go since we’d fiddled around with the recipe a bit.  They’re not too sweet (a bit dangerous, it’s easy to eat a few in one sitting).  The spices, honey, coffee and whiskey combine perfectly and nothing is overpowering.  The tops caramelised beautifully and we were glad we’d put a bit too much batter in each well of the muffin tray – we got lots of top!

This batch was sufficiently moist, but we like very moist muffins so next time (there will be many next times) will try reducing the baking time a fraction.  We’d also like to try a batch with more honey and less sugar – stay tuned.

Honey coffee whiskey muffins

Fresh out of the oven, the smell was heavenly

Served with a dollop of double cream, so decadent.

Served with a very generous dollop of double cream, so decadent.