Buttery, sweet, and utterly irresistible—honey butter is the simple ingredient that transforms ordinary dishes into extraordinary comfort foods. Whether you’re slathering it on warm biscuits, melting it over roasted vegetables, or baking it into golden desserts, these 18 recipes promise to delight your taste buds and become new favorites in your kitchen. Ready to get cooking? Let’s dive into these sweet, buttery creations you’ll absolutely love!
Cinnamon Honey Butter Spread
Nothing beats the cozy warmth of homemade cinnamon honey butter. Now you can whip up this sweet, spiced spread in minutes. Perfect for elevating breakfast toast or dinner rolls.
Ingredients
- 1 cup European-style unsalted butter, softened to room temperature
- ¼ cup raw wildflower honey
- 2 teaspoons ground Ceylon cinnamon
- ¼ teaspoon fine sea salt
Instructions
- Place softened European-style unsalted butter in a medium mixing bowl.
- Using a hand mixer on medium speed, whip butter for 2 minutes until pale and fluffy.
- Add raw wildflower honey gradually while continuing to mix on medium speed.
- Incorporate ground Ceylon cinnamon and fine sea salt into the mixture.
- Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Continue whipping for another 1-2 minutes until fully combined and airy.
- Transfer the mixture to an airtight glass container using the spatula.
- Smooth the surface with the back of a spoon for even presentation.
- Refrigerate for at least 30 minutes to allow flavors to meld and texture to firm.
Expect a luxuriously creamy texture that spreads effortlessly while the honey provides floral sweetness balanced by warm cinnamon spice. Try swirling it into oatmeal or melting over roasted sweet potatoes for an unexpected twist. The subtle saltiness enhances all the flavors without overwhelming the delicate honey notes.
Garlic Honey Butter Shrimp
Crisp, garlicky shrimp bathed in golden honey butter makes for an irresistible weeknight meal that comes together in minutes. This dish balances sweet and savory with minimal effort. Perfect over rice or with crusty bread to soak up every drop of sauce.
Ingredients
– 1 lb large wild-caught shrimp, peeled and deveined
– 3 tbsp European-style cultured butter
– 4 garlic cloves, microplaned
– 2 tbsp raw wildflower honey
– 1 tbsp fresh lemon juice, freshly squeezed
– ½ tsp smoked paprika
– ¼ tsp crushed red pepper flakes
– 2 tbsp extra virgin olive oil
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– 2 tbsp fresh Italian parsley, finely chopped
Instructions
1. Pat shrimp completely dry with paper towels to ensure proper searing.
2. Season shrimp evenly with fine sea salt and freshly cracked black pepper on both sides.
3. Heat extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Arrange shrimp in a single layer without crowding and sear for 90 seconds per side until opaque with golden edges.
5. Transfer shrimp to a clean plate using tongs, leaving any accumulated juices in the skillet.
6. Reduce heat to medium-low and add European-style cultured butter to the same skillet.
7. Swirl butter continuously until melted and foaming subsides, about 45 seconds.
8. Add microplaned garlic and sauté for 30 seconds until fragrant but not browned.
9. Whisk in raw wildflower honey, smoked paprika, and crushed red pepper flakes until fully incorporated.
10. Simmer sauce for 1 minute until slightly thickened and bubbling at the edges.
11. Return shrimp to the skillet along with any accumulated juices.
12. Toss shrimp continuously in the sauce for 60 seconds until thoroughly coated and heated through.
13. Remove skillet from heat and drizzle with freshly squeezed lemon juice.
14. Garnish with finely chopped fresh Italian parsley.
Zesty lemon cuts through the rich honey butter, while the shrimp remain plump and tender. Serve immediately over creamy polenta or with grilled sourdough to capture every bit of the glossy sauce. The subtle heat from red pepper flakes lingers pleasantly after each bite.
Honey Butter Cornbread
Rustic yet refined, this honey butter cornbread delivers sweet-savory perfection in every crumb. Golden crust meets tender interior with just the right balance of cornmeal texture and floral sweetness. Simple ingredients transform into something truly special with proper technique.
Ingredients
– 1 cup fine-grind stone-ground cornmeal
– 1 cup all-purpose flour, sifted
– 1 tablespoon aluminum-free baking powder
– ½ teaspoon fine sea salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– ¼ cup raw wildflower honey
– 6 tablespoons European-style unsalted butter, melted and cooled
– 2 tablespoons clarified butter for pan preparation
Instructions
1. Preheat oven to 400°F and position rack in center position.
2. Generously coat 9-inch cast iron skillet with clarified butter using pastry brush.
3. Place empty skillet in preheating oven for 12 minutes to heat thoroughly.
4. Whisk together cornmeal, sifted flour, baking powder, and sea salt in large mixing bowl.
5. Combine beaten eggs, room temperature milk, honey, and cooled melted butter in separate vessel.
6. Pour wet ingredients into dry mixture and fold gently with rubber spatula until just combined.
7. Remove hot skillet from oven using oven mitts and immediately pour batter into center.
8. Return skillet to oven and bake for 20-22 minutes until golden brown crust forms.
9. Test doneness by inserting toothpick into center—it should emerge with moist crumbs attached.
10. Transfer skillet to wire cooling rack and let rest for 15 minutes before slicing.
Flaky crust gives way to moist, cake-like crumb with distinct corn flavor. The honey provides subtle floral notes that complement the rich butter undertones. Serve warm with chili or crumble over autumn salads for textural contrast.
Brown Sugar Honey Butter
Let’s make brown sugar honey butter that transforms ordinary baked goods into extraordinary treats. This simple compound butter requires just three quality ingredients but delivers complex flavor. Keep it chilled for spreading or soften gently for baking applications.
Ingredients
– 1 cup European-style unsalted butter, softened to 68°F
– ½ cup dark brown sugar, firmly packed
– 3 tablespoons raw wildflower honey
Instructions
1. Place softened European-style unsalted butter in a medium mixing bowl.
2. Add firmly packed dark brown sugar to the butter.
3. Using a hand mixer on medium speed, cream the butter and sugar together for 2 minutes until light and fluffy.
4. Drizzle raw wildflower honey into the mixture while continuing to mix on low speed.
5. Increase mixer speed to high and whip for 1 minute until fully incorporated and slightly aerated.
6. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
7. Continue mixing on medium speed for 30 seconds to achieve a uniform consistency.
8. Transfer the mixture to an airtight container using the rubber spatula.
9. Smooth the surface with the back of a spoon for even cooling.
10. Refrigerate the butter for at least 2 hours to allow flavors to meld and texture to firm.
11. Remove from refrigerator 15 minutes before serving to reach optimal spreading consistency.
Here’s what makes this butter exceptional: The crystalline structure of dark brown sugar creates subtle crunch while raw honey contributes floral notes. Try it melted over warm cornbread or whipped into cream cheese for a sophisticated bagel spread.
Honey Butter Roasted Carrots
Vividly caramelized and glistening with sweetness, these roasted carrots transform humble roots into an elegant side dish. Their natural sugars intensify under high heat while the honey butter glaze creates a glossy, restaurant-worthy finish. Perfect for weeknights yet impressive enough for holiday tables.
Ingredients
– 2 pounds heirloom carrots, peeled and trimmed
– 3 tablespoons clarified butter, melted
– 2 tablespoons raw wildflower honey
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika
Instructions
1. Preheat your oven to 425°F and position one rack in the center.
2. Pat the peeled carrots completely dry with paper towels to ensure proper browning.
3. Arrange carrots in a single layer on a heavy-gauge rimmed baking sheet.
4. Drizzle melted clarified butter evenly over the carrots, using a pastry brush for full coverage.
5. Season systematically with flaky sea salt, cracked black pepper, and smoked paprika.
6. Roast for 20 minutes at 425°F until carrots begin to soften at the edges.
7. Warm the raw wildflower honey in a small saucepan over low heat for 30 seconds to thin its consistency.
8. Remove carrots from oven and drizzle the warmed honey evenly across the surface.
9. Toss carrots thoroughly with tongs to coat every surface with the honey-butter mixture.
10. Return to oven and roast for 10-12 additional minutes until carrots develop deep caramelization and fork-tender texture.
11. Transfer carrots to a serving platter using a slotted spatula to leave excess oil behind.
Remarkably tender with crisp-edged caramelization, these carrots offer a perfect sweet-savory balance. The clarified butter creates a rich, nutty base while the honey forms a delicate crystalline glaze. Serve alongside herb-roasted chicken or crumble over goat cheese crostini for contrasting textures.
Spicy Honey Butter Wings
Never underestimate the power of sweet heat. These wings deliver a perfect balance of fiery spice and rich honey sweetness that will disappear from any platter. No fancy techniques required—just bold, straightforward flavor.
Ingredients
– 2 lbs chicken wings, patted dry with paper towels
– 2 tbsp extra-virgin olive oil
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– ½ cup raw wildflower honey
– 4 tbsp European-style unsalted butter
– 2 tsp smoked paprika
– 1 tsp garlic powder
– ½ tsp cayenne pepper
– ¼ cup apple cider vinegar
– 2 tbsp fresh cilantro, finely chopped
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Toss the dried chicken wings with olive oil, sea salt, and black pepper until evenly coated.
3. Arrange wings in a single layer on the prepared baking sheet, ensuring they don’t touch.
4. Roast for 25 minutes, then flip each wing using tongs for even browning.
5. Continue roasting for another 20-25 minutes until the skin is crispy and golden brown.
6. While wings roast, combine honey, butter, smoked paprika, garlic powder, and cayenne in a small saucepan.
7. Heat the sauce over medium-low heat, stirring constantly with a whisk until the butter fully emulsifies.
8. Remove sauce from heat and whisk in apple cider vinegar to balance the sweetness.
9. Transfer the crispy wings to a large mixing bowl and pour the warm sauce over them.
10. Toss vigorously with a rubber spatula until every wing is evenly glazed.
11. Garnish with freshly chopped cilantro immediately before serving.
Crispy skin gives way to tender, juicy meat in every bite. The honey creates a glossy lacquer that clings perfectly to each wing, while the cayenne delivers a slow-building heat that lingers on the palate. For an extra kick, serve with chilled ranch dressing for dipping, or pile them over jasmine rice to soak up every last drop of sauce.
Honey Butter Biscuits
Keeping things simple never tasted so good. These honey butter biscuits deliver flaky layers with minimal effort. Perfect for breakfast or alongside dinner.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– ½ cup European-style cultured butter, cold and cubed
– ¾ cup cold whole buttermilk
– ¼ cup raw wildflower honey
– 2 tablespoons clarified butter, melted
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together the sifted all-purpose flour, baking powder, and fine sea salt in a large mixing bowl.
3. Add the cold, cubed European-style cultured butter to the dry ingredients.
4. Use a pastry cutter to incorporate the butter until pea-sized crumbs form.
5. Pour in the cold whole buttermilk and raw wildflower honey.
6. Mix gently with a fork until a shaggy dough forms, being careful not to overwork.
7. Turn the dough onto a lightly floured surface and pat into a 1-inch thick rectangle.
8. Fold the dough in thirds like a letter, then rotate 90 degrees.
9. Repeat the folding process two more times to create flaky layers.
10. Pat the dough to ¾-inch thickness and cut into rounds using a 2½-inch biscuit cutter.
11. Place the biscuits on the prepared baking sheet, spacing them 1 inch apart.
12. Brush the tops with the lightly beaten pasture-raised egg using a pastry brush.
13. Sprinkle each biscuit with turbinado sugar for a crunchy topping.
14. Bake for 12-15 minutes until golden brown and doubled in height.
15. Remove from oven and immediately brush with melted clarified butter.
16. Let rest on the baking sheet for 5 minutes before serving.
These biscuits emerge with crisp, sugar-crusted tops giving way to tender, honey-kissed interiors. The cultured butter provides a subtle tang that balances the sweetness beautifully. Serve warm with extra honey for drizzling or split and filled with whipped honey butter.
Maple Honey Butter Glazed Ham
Perfect for holiday gatherings, this maple honey butter glazed ham delivers sweet-savory balance with minimal effort. Prepare it ahead and reheat for stress-free entertaining.
Ingredients
- 1 (8-10 lb) fully cooked bone-in ham
- 1 cup pure maple syrup
- 1/2 cup raw honey
- 1/2 cup unsalted European-style butter
- 2 tbsp Dijon mustard
- 1 tsp freshly grated ginger root
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp freshly grated nutmeg
Instructions
- Preheat oven to 325°F and position rack in lower third.
- Score ham fat in 1-inch diamond pattern using sharp chef’s knife, cutting 1/4-inch deep.
- Place ham cut-side down in roasting pan fitted with rack.
- Combine maple syrup, honey, butter, Dijon mustard, grated ginger, black pepper, and nutmeg in saucepan over medium heat.
- Whisk glaze constantly until butter fully emulsifies, about 3 minutes.
- Brush one-third of glaze evenly over ham surface using pastry brush.
- Tent ham loosely with aluminum foil, ensuring foil doesn’t contact glaze.
- Roast ham for 1.5 hours at 325°F.
- Remove foil and brush with second third of glaze.
- Increase oven temperature to 375°F.
- Roast uncovered for 30 minutes.
- Brush with remaining glaze and continue roasting until internal temperature reaches 140°F on instant-read thermometer.
- Transfer ham to carving board and rest for 20 minutes before slicing against grain.
Juicy interior contrasts with crackling sweet crust that caramelizes beautifully. The ginger and mustard provide subtle heat that cuts through the richness. Serve thin slices over buttermilk biscuits or alongside roasted root vegetables for contrasting textures.
Honey Butter Grilled Peaches
Dessert doesn’t get simpler or more stunning than honey butter grilled peaches. Direct heat caramelizes their natural sugars while smoke adds subtle complexity. This four-ingredient wonder transforms stone fruit into elegant summer fare.
Ingredients
– 4 ripe freestone peaches, halved and pitted
– 3 tablespoons European-style cultured butter, softened
– 2 tablespoons raw wildflower honey
– 1/4 teaspoon flaky sea salt
Instructions
1. Prepare a charcoal grill for medium-high heat (400-450°F), creating two cooking zones.
2. Brush peach halves with clarified butter using a pastry brush, coating cut surfaces completely.
3. Place peaches cut-side down on the hotter zone of the grill grate.
4. Grill for 3-4 minutes until deep grill marks form and edges begin to caramelize.
5. Flip peaches using grill tongs and move to cooler zone of the grill.
6. Drizzle raw wildflower honey evenly over each peach half.
7. Continue grilling for 2-3 minutes until honey bubbles and peaches soften but maintain structure.
8. Transfer grilled peaches to a serving platter using a metal spatula.
9. Sprinkle flaky sea salt evenly across all peach halves while still warm.
10. Serve immediately while caramelized surfaces remain crisp. Caramelized edges provide satisfying crunch against the velvet-soft interior. Complex sweetness from honey balances the cultured butter’s tang. For elevated presentation, pair with vanilla bean ice cream or crumbled amaretti cookies.
Lemon Honey Butter Salmon
A perfectly balanced salmon dish that comes together with minimal effort. An elegant weeknight dinner option that feels restaurant-worthy. The lemon-honey glaze creates a beautiful caramelized crust while keeping the fish moist.
Ingredients
- 4 (6-ounce) skin-on salmon fillets, patted dry
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons unsalted European-style butter
- 2 tablespoons raw honey
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, finely chopped
Instructions
- Preheat oven to 400°F and position rack in center position.
- Pat salmon fillets completely dry with paper towels to ensure proper searing.
- Season both sides of salmon with kosher salt and freshly cracked black pepper.
- Heat extra-virgin olive oil in large oven-safe skillet over medium-high heat until shimmering.
- Place salmon skin-side up in hot skillet and sear for 3 minutes without moving.
- Flip salmon using fish spatula and immediately transfer skillet to preheated oven.
- Roast salmon for 6-8 minutes until internal temperature reaches 125°F for medium-rare.
- While salmon roasts, melt European-style butter in small saucepan over medium heat.
- Whisk raw honey, lemon zest, lemon juice, and minced garlic into melted butter until emulsified.
- Remove salmon from oven when thermometer reads 125°F and baste with lemon-honey butter sauce.
- Return skillet to oven for final 2 minutes to set glaze.
- Transfer salmon to serving plates and spoon remaining pan sauce over top.
- Garnish with freshly chopped dill immediately before serving.
Buttery flakes of salmon contrast with the crisp, caramelized exterior beautifully. The honey provides just enough sweetness to balance the bright lemon acidity. Serve over creamy polenta or with roasted asparagus to soak up the extra sauce.
Honey Butter Sweet Potato Mash
Perfectly creamy with just the right touch of sweetness, this honey butter sweet potato mash elevates the humble tuber into an elegant side dish. Prepare to be amazed by how simple ingredients transform into something truly special.
Ingredients
- 2 pounds orange-fleshed sweet potatoes, peeled and cubed
- 4 tablespoons European-style unsalted butter, softened
- 3 tablespoons raw wildflower honey
- 1/2 cup heavy cream, warmed to 110°F
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon white pepper
Instructions
- Place cubed sweet potatoes in a large heavy-bottomed pot and cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat, then reduce to a steady simmer.
- Simmer potatoes for 18-20 minutes until fork-tender but not waterlogged.
- Drain potatoes thoroughly in a colander, then return to the hot pot for 1 minute to evaporate excess moisture.
- Transfer potatoes to a ricer or food mill and process into a large mixing bowl for the fluffiest texture.
- Add softened butter and warm heavy cream to the riced potatoes.
- Fold gently with a rubber spatula until butter melts and cream incorporates evenly.
- Drizzle raw wildflower honey over the mixture in a thin stream.
- Sprinkle fine sea salt, freshly grated nutmeg, and white pepper across the surface.
- Fold all ingredients together until completely homogeneous and glossy.
- Taste and adjust seasoning if necessary, keeping in mind flavors will intensify slightly as it rests.
Buttery smooth with subtle floral notes from the honey, this mash maintains incredible lightness despite its richness. The nutmeg provides just enough warmth to complement the sweet potatoes’ natural caramel undertones. For an elegant presentation, pipe the mash using a star tip or serve alongside roasted duck for a sophisticated pairing.
Pumpkin Honey Butter Toast
Brisk autumn mornings call for this elevated toast that transforms simple ingredients into something extraordinary. Pumpkin honey butter toast combines seasonal flavors with comforting warmth in minutes. This recipe delivers restaurant-quality results with minimal effort.
Ingredients
– 4 slices artisanal sourdough bread, 1-inch thick
– ½ cup unsalted European-style butter, softened
– ¼ cup pumpkin purée
– 2 tablespoons raw wildflower honey
– ½ teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– Pinch of fine sea salt
– 2 tablespoons pure maple syrup
– ¼ cup toasted pecans, roughly chopped
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the sourdough slices in a single layer on the prepared baking sheet.
3. Toast the bread for 8-10 minutes until golden brown and crisp around the edges.
4. Combine the softened butter, pumpkin purée, raw wildflower honey, ground cinnamon, freshly grated nutmeg, and fine sea salt in a small mixing bowl.
5. Whip the butter mixture vigorously for 2-3 minutes until light and fluffy using a whisk.
6. Spread approximately 2 tablespoons of the pumpkin honey butter evenly across each warm toast slice.
7. Return the prepared toasts to the oven and bake for 4-5 minutes until the butter melts and bubbles slightly.
8. Drizzle each toast with ½ tablespoon of pure maple syrup using a circular motion.
9. Sprinkle the toasted pecans evenly over the finished toasts.
Delightfully crisp sourdough provides the perfect canvas for the velvety pumpkin honey butter that caramelizes beautifully in the oven. The combination creates contrasting textures between the crunchy pecans and smooth, spiced butter. For an elegant presentation, slice diagonally and serve alongside strong coffee or as part of a brunch spread.
Honey Butter Roasted Nuts
Elevate your snack game with these addictive honey butter roasted nuts. Every bite delivers the perfect balance of sweet and savory. They’re surprisingly simple to make but taste gourmet.
Ingredients
- 2 cups raw mixed nuts (almonds, pecans, walnuts)
- 3 tablespoons unsalted European-style butter, melted
- 2 tablespoons raw wildflower honey
- 1 teaspoon flaky sea salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat your oven to 325°F and line a rimmed baking sheet with parchment paper.
- Combine the melted European-style butter and raw wildflower honey in a large mixing bowl, whisking until fully emulsified.
- Add the raw mixed nuts to the bowl, tossing thoroughly to coat every surface with the honey-butter mixture.
- Spread the coated nuts in a single layer on the prepared baking sheet, ensuring they don’t overlap for even roasting.
- Sprinkle the nuts evenly with flaky sea salt, smoked paprika, and cayenne pepper.
- Roast in the preheated oven for 15 minutes, then rotate the baking sheet 180 degrees for even browning.
- Continue roasting for another 5-10 minutes until the nuts are fragrant and deeply golden brown.
- Remove from the oven and immediately transfer the nuts to a cool surface to stop the cooking process.
- Allow the nuts to cool completely on the baking sheet, about 30 minutes, before breaking apart any clusters.
Ultimate crunch meets complex flavor in these perfectly roasted nuts. The honey creates a delicate caramelized coating while the spices provide subtle heat. Serve them alongside sharp cheeses or crumble over vanilla ice cream for an unexpected dessert topping.
Vanilla Honey Butter Pancakes
Only the most decadent breakfasts start with vanilla honey butter pancakes. Our recipe delivers fluffy, golden-brown perfection every time, with a rich flavor profile that elevates the humble pancake to gourmet status.
Ingredients
– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 3/4 cups whole milk
– 1/4 cup unsalted butter, melted and cooled
– 2 teaspoons pure vanilla extract
– 1/4 cup raw honey
– 2 tablespoons clarified butter for cooking
Instructions
1. Whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt in a large mixing bowl.
2. Combine 2 lightly beaten pasture-raised eggs, 1 3/4 cups whole milk, 1/4 cup melted unsalted butter, 2 teaspoons pure vanilla extract, and 1/4 cup raw honey in a separate bowl.
3. Pour wet ingredients into dry ingredients and fold gently until just combined, leaving small lumps for tender pancakes.
4. Heat a griddle or large skillet over medium heat until a drop of water sizzles immediately upon contact.
5. Brush the cooking surface with 1 teaspoon of clarified butter, using a pastry brush for even distribution.
6. Pour 1/4 cup portions of batter onto the hot surface, spacing them 2 inches apart to allow for spreading.
7. Cook for 2-3 minutes until bubbles form across the entire surface and edges appear set.
8. Flip pancakes carefully using a thin-edged spatula and cook for another 1-2 minutes until golden brown on both sides.
9. Transfer cooked pancakes to a wire rack in a single layer to prevent steaming and maintain crisp edges.
10. Repeat the cooking process with remaining batter, brushing the surface with additional clarified butter between batches.
11. Serve immediately while hot and fresh from the griddle.
Crisp edges give way to remarkably fluffy interiors that practically melt in your mouth. The vanilla honey butter combination creates a sophisticated sweetness that needs no syrup, though a drizzle of warm maple syrup adds delightful contrast. For an elegant presentation, stack them high with fresh berries and dust with powdered sugar just before serving.
Honey Butter Glazed Donuts
Lately, I’ve been craving something sweet with a perfect balance of richness and delicate texture. These honey butter glazed donuts deliver exactly that with their tender crumb and glossy finish. They’re surprisingly simple to make at home with just a few quality ingredients.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp fine sea salt
– 3/4 cup whole milk, at room temperature
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp European-style unsalted butter, melted and cooled
– 1 tsp pure vanilla extract
– 4 cups vegetable oil for frying
– 1/2 cup wildflower honey
– 4 tbsp clarified butter
Instructions
1. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp fine sea salt in a large mixing bowl.
2. Combine 3/4 cup whole milk, 1 large pasture-raised egg, 2 tbsp European-style unsalted butter, and 1 tsp pure vanilla extract in a separate bowl.
3. Pour wet ingredients into dry ingredients and mix until just combined—do not overmix.
4. Turn dough onto a lightly floured surface and gently pat to 1/2-inch thickness.
5. Cut dough into rings using a 3-inch donut cutter dipped in flour between cuts.
6. Heat 4 cups vegetable oil in a heavy-bottomed Dutch oven to 350°F, monitoring with a deep-fry thermometer.
7. Fry 2-3 donuts at a time for 90 seconds per side until golden brown and puffed.
8. Transfer fried donuts to a wire rack set over a baking sheet using a spider strainer.
9. Warm 1/2 cup wildflower honey and 4 tbsp clarified butter in a small saucepan over low heat until fluid.
10. Brush warm glaze generously over slightly cooled donuts while still on the wire rack.
11. Let glaze set for 10 minutes before serving.
You’ll notice the delicate honey flavor shines through without overwhelming sweetness, while the clarified butter adds a clean, rich finish. The tender interior practically melts against the crisp exterior—perfect alongside strong coffee or crumbled over vanilla bean ice cream for an elevated dessert.
Honey Butter Popcorn
Fragrant honey butter popcorn delivers sweet-salty satisfaction in minutes. Forget complicated snacks—this three-ingredient wonder transforms basic kernels into gourmet treat. Follow these precise steps for perfectly coated, crunchy results every time.
Ingredients
– ½ cup popcorn kernels
– 3 tablespoons clarified butter
– ¼ cup raw honey
– 1 teaspoon flaky sea salt
Instructions
1. Heat a heavy-bottomed Dutch oven over medium-high heat until surface temperature reaches 375°F.
2. Add popcorn kernels in a single layer and cover with tight-fitting lid.
3. Shake pot continuously for 3-4 minutes until popping slows to 2-3 seconds between pops.
4. Immediately transfer popped corn to large stainless steel bowl, discarding any unpopped kernels.
5. In small saucepan, warm clarified butter over low heat until liquid and fragrant, about 1 minute.
6. Whisk raw honey into melted butter until fully emulsified and mixture reaches 160°F.
7. Drizzle honey-butter mixture evenly over popcorn while tossing with silicone spatula.
8. Sprinkle flaky sea salt over coated popcorn while still warm.
9. Continue folding for 1 minute until every kernel glistens with even coverage.
10. Spread popcorn in single layer on parchment-lined baking sheet to cool completely.
Rich caramel notes from the honey deepen against the savory butter base. The flaky salt provides satisfying crunch between tender kernels. Serve warm alongside sharp cheddar or crumble over vanilla ice cream for unexpected dessert.
Rosemary Honey Butter Steak
Looking for a steak that delivers restaurant-quality flavor with minimal effort? Let’s make rosemary honey butter steak. This method creates a perfectly caramelized crust with aromatic herb notes.
Ingredients
– 2 (12-ounce) prime ribeye steaks, 1½ inches thick
– 3 tablespoons extra virgin olive oil
– 2 teaspoons coarse sea salt
– 1 teaspoon freshly cracked black pepper
– 4 tablespoons European-style unsalted butter
– 2 fresh rosemary sprigs
– 3 garlic cloves, smashed
– 2 tablespoons raw wildflower honey
Instructions
1. Pat steaks completely dry with paper towels.
2. Rub steaks evenly with olive oil on all surfaces.
3. Season both sides generously with sea salt and black pepper.
4. Heat a cast-iron skillet over high heat until smoking hot, about 3 minutes.
5. Place steaks in the skillet and sear undisturbed for 4 minutes.
6. Flip steaks using tongs and sear the second side for 3 minutes.
7. Reduce heat to medium and add butter, rosemary, and garlic to the skillet.
8. Continuously baste steaks with the foaming butter for 2 minutes, tilting the pan.
9. Insert an instant-read thermometer into the thickest part of the steak.
10. Remove from heat when thermometer reads 125°F for medium-rare.
11. Transfer steaks to a wire rack set over a baking sheet.
12. Drizzle honey over the resting steaks.
13. Let rest for 8 minutes to allow juices to redistribute.
14. Slice against the grain into ½-inch thick pieces.
Butter creates a rich, nutty sear while honey adds subtle sweetness that balances the rosemary’s pine notes. The crust should shatter while the interior remains juicy and pink. Serve sliced over creamy polenta or with roasted fingerling potatoes to catch the flavorful pan drippings.
Honey Butter Apple Pie
Zesty autumn baking calls for this elevated twist on classic apple pie. Honey butter glaze creates a caramelized crust while enhancing the fruit’s natural sweetness. This sophisticated dessert balances warm spices with rich, buttery notes.
Ingredients
– 2 ½ cups all-purpose flour, sifted
– 1 cup European-style butter, chilled and cubed
– ¼ cup ice water
– 6 medium Honeycrisp apples, peeled and thinly sliced
– ½ cup wildflower honey
– ¼ cup clarified butter
– 1 tsp Ceylon cinnamon
– ¼ tsp freshly grated nutmeg
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp turbinado sugar
Instructions
1. Combine sifted flour and cubed chilled butter in a food processor.
2. Pulse mixture until it resembles coarse crumbs, about 10 pulses.
3. Gradually add ice water while pulsing until dough just comes together.
4. Divide dough into two discs, wrap in parchment, and refrigerate for 45 minutes.
5. Toss apple slices with honey, clarified butter, Ceylon cinnamon, and grated nutmeg in a large bowl.
6. Roll one chilled dough disc to ⅛-inch thickness on a floured surface.
7. Transfer rolled dough to a 9-inch pie dish, pressing gently into corners.
8. Arrange honey-butter apple mixture evenly in the pie crust.
9. Roll remaining dough disc to ⅛-inch thickness for the top crust.
10. Place top crust over apples and crimp edges firmly to seal.
11. Brush entire surface with lightly beaten pasture-raised egg.
12. Sprinkle turbinado sugar evenly over the egg-washed crust.
13. Cut four 1-inch steam vents in the center of the top crust.
14. Bake at 375°F for 50-55 minutes until crust is deep golden brown.
15. Cool completely on a wire rack for 3 hours before slicing.
Keen bakers will appreciate the flaky, shatter-textured crust that contrasts with the tender, honey-glazed apples. The clarified butter ensures a clean, rich flavor without water content interfering with pastry crispness. Serve warm with sharp cheddar cheese for a traditional pairing, or drizzle with additional warm honey for extra indulgence.
Summary
Ready to sweeten up your meals? These 18 honey butter recipes offer delicious versatility for everything from breakfast toast to dinner rolls. We hope you find a new favorite to whip up in your kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
