This honey butter recipe is super simple and perfect for almost everything. Think toast, waffles, pancakes, biscuits, and more!
I’m 100% convinced that this homemade honey butter makes just about everything taste better. I’ve slathered this onto everything from biscuits to fried chicken, and I’m not planning on stopping anytime soon.
It’s a ridiculously easy recipe to make and lasts a month in the refrigerator (although my family finishes it way before then).
Key Ingredients
- Honey: I love pure honey for this and use a brand my family already loves. I love supporting local honey producers, and highly recommend checking to see if you have any around you. If you don’t have honey available, try maple syrup!
- Butter: Since this recipe has so few simple ingredients, I use the best. I love European-style salted butter like Kerrygold or Plugra for this recipe. You can use unsalted, but consider adding some salt to balance the sweetness of the honey.
- Cinnamon: This is optional, but for a cinnamon honey butter, add a small amount of ground cinnamon.
Find the full recipe with measurements below.
My Tips for Making Honey Butter
Tip 1: Start with softened butter. For the best results, leave your butter out on the counter for an hour or two before making this recipe. To speed things up, I’ll sometimes place my butter sticks into the oven with the proof setting turned on. Soft, squishy butter makes mixing the honey into it much easier.
Tip 2: Whip your butter for the best texture. You can stir the honey butter ingredients together, or for a lighter, fluffier whipped butter, use an electric hand mixer or stand mixer to beat everything together.
Tip 3: Have fun with variations. The honey and cinnamon combo is my go-to recipe, but here are a few variations you might enjoy:
- Make citrus butter and add one to two teaspoons of freshly grated orange zest.
- Make cinnamon butter and add an extra 1/4 teaspoon of ground cinnamon, or use pumpkin pie spice.
- Make it a little more exciting and add a pinch of fresh ground black pepper or ground cardamom.
- Make it spicy by using hot honey or adding a bit of cayenne pepper (1/8 teaspoon is a good starting point).
- Make maple butter by substituting the honey with 1/4 cup pure maple syrup.
Serving Suggestions
Use honey butter anytime you use butter. Spread it onto bread, toast, English muffins, fluffy biscuits, and scones, or serve it with banana bread, apple bread, homemade waffles, pumpkin pancakes, or cornbread. I’m also partial to adding it to my morning oatmeal, and don’t get me started on how delicious it is with popcorn chicken or fried chicken.
You can even cook with it. I love tossing it with roasted vegetables or adding it to baked sweet potatoes. Consider using it with minced garlic for honey butter shrimp, or chicken!
For more like this, see our homemade apple butter or maple pumpkin butter. Both are super delicious!
Perfect Honey Butter
- PREP
- TOTAL
My family loves this homemade honey butter recipe! Whoever makes this simple recipe gets major points in our house. Add to toast, oatmeal, pancakes, biscuits, and more!
You Will Need
1 cup salted butter, at room temperature (226g)
¼ cup pure honey, plus more as needed (85g)
¼ teaspoon ground cinnamon
Pinch flaky sea salt, like Maldon salt flakes, optional
Directions
1Beat room temperature butter with a stand or electric mixer until it is whipped and fluffy, 1 to 2 minutes.
2Add the honey and cinnamon. Beat on medium speed until mixed. Taste, and then adjust with more honey as needed. Add a ¼ to ½ teaspoon of fine sea salt if you have used unsalted butter.
Adam and Joanne's Tips
- Storing: Keep in an airtight container like a glass jar in the fridge for about 1 month or freeze for up to 3 months.
- Butter: We love to use European-style butter for this like Kerrygold or Plugra.
- Softening butter: You will need softened, room-temperature butter. Leave the butter out at room temperature for about one hour. Cut the butter into small cubes and cover it with a bowl to speed up the process. If your kitchen is cold, run hot water over the bowl and briefly wipe it dry before covering the butter.
- The nutrition facts provided below are estimates. We used ¼ cup of honey in the calculations.
