177 honey butter recipes

This favorite spread is easy to make with this crockpot recipe that will make your bread jump for joy in the toaster.

Honeyed peanut butter spread made by whipping butter, peanut butter, and honey together with optional toasted sesame seeds. A rich, spreadable 5-minute pantry staple.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Ice Box Cookies: Ice box cookies are a boon for the busy person because they can be prepared in advance and stored in the freezer until needed. Just slice and bake when desired, and you have a great home made cookie.

Five-ingredient peanut butter cookies sweetened with honey and built on whole grain brown rice and barley flours. No eggs, no dairy, ready in 20 minutes.

100% whole wheat sandwich bread sweetened with honey for tender crumb and subtle sweetness. Makes 2 tall loaves with nutty flavor and soft texture that stays fresh for days.

Mennonite whole wheat bread sweetened with honey and molasses, made the traditional Pennsylvania way. Four hearty loaves with a tender crumb and rich, slightly sweet flavor that beats any store-bought wheat bread.

Hearty country whole wheat bread enriched with beer, wheat germ, honey, and molasses. Two dense, malty-sweet loaves with a tender crumb. Slice thick for sandwiches or toast with butter.

Super moist banana black walnut muffins sweetened with honey and brightened with orange zest. Bakery-tall and tender, made from four overripe bananas.

Instead of store-bought granola bars, make your own bars. They can be a yummy snack or a grap-go breakfast.

Banana nut oatmeal muffins sweetened only with honey, packed with mashed ripe banana and walnuts, then crowned with a reserved walnut-oat topping for extra crunch on every cap.

Baklava with shatter-crisp phyllo, ground walnuts and almonds, and honey syrup steeped with lemon and orange slices. The classic Greek pastry done properly, in shimmering diamond-cut squares.

Mom's baklava layers buttery phyllo with a blend of ground almonds and walnuts, soaked in cinnamon-lemon honey syrup. The cool-syrup-over-hot-pastry trick keeps every flaky layer crisp.

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.

Eugenie's baklava layers crisp, buttery phyllo with a spiced walnut filling and soaks it in a honey-lemon syrup, complete with a cook's secret for shatteringly crisp, never-soggy layers. A Mediterranean classic.

Crunchy homemade granola with dates, coconut, almonds, and cashews baked in honey butter with allspice and cinnamon. Makes ahead and stores for two weeks. Kid-friendly breakfast or snacking.