Honey butter is simple to make at home and adds a sweet, creamy finish to toast, English muffins, scones, and warm biscuits. It’s also delicious on pancakes and waffles and often sweet enough that you can skip syrup.
Honey Butter
20 minutes
2 hours 30 minutes (recommended)
2 hours 50 minutes
Condiment
American
10
146.3 kcal
Jenny Bullistron
Ingredients
-
12
tbsp
unsalted butter
softened to room temperature -
¼
cup
honey -
⅛
teaspoon
ground cinnamon
Instructions
- Allow the butter to soften completely at room temperature so it is easy to work with. In a medium bowl, combine the softened butter, honey, and cinnamon.
- Mix the ingredients thoroughly with a spoon, spatula, or an electric mixer on low speed until smooth and evenly blended. If the butter seems too firm and won’t combine easily, let it sit at room temperature for another 15–20 minutes and try again.
- Transfer the honey butter to a small dish lined with wax paper, a ramekin, or a piece of plastic wrap. Press and shape it into a compact form. For an easy presentation and storage, roll the mixture into a cylinder in plastic wrap.
- Refrigerate the shaped butter for about 2½ hours, or until firm. Serve chilled or at room temperature. If serving with warm baked goods, the butter will soften quickly and spread easily.
Notes
Variation ideas: stir in a pinch of vanilla extract, a little orange or lemon zest, or a few crushed nuts for texture. Use floral or robust honey varieties to change the flavor profile—milder clover honey keeps the spread subtle, while a darker honey adds depth.
Storage: keep the honey butter refrigerated in an airtight container. It will remain fresh for about two weeks; bring to room temperature before serving if you prefer a softer spread.
Serving suggestions: honey butter is excellent on warm scones, muffins, pancakes, waffles, cornbread, or simply on a slice of toasted artisan bread.
Nutrition
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