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Raspberry Rose Muffins with Cinnamon Honey Butter

These small batch (gluten-free) Raspberry Rose Muffins with Cinnamon Honey Butter are the PERFECT way to treat your valentine.

Course Breakfast, Mornin' Eats
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 muffins
Author Brewing Happiness


  • 1 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1 pinch sea salt
  • 1 large egg
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 2 tablespoons rose water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon apple cider vinegar
  • 3/4 cup fresh raspberries, divided
  • 6 cupcake liners

Cinnamon Honey Butter

  • 2 tablespoons butter, room temperature
  • 2 tablespoons Buzz + Bloom Cinnamon Spreadable Honey


  1. Preheat the oven to 350.

  2. Add almond flour, baking soda, cinnamon, cardamom, and sea salt to a bowl and whisk together. 

  3. Mix in egg, coconut oil, maple syrup, vanilla extract, and apple cider vinegar until a smooth batter forms.

  4. Fold in a heaping 1/2 cup of raspberries to the batter. 

  5. Use 1/4 measuring cup to pour batter into each cupcake liner. 

  6. Gently place 1-3 raspberries on top of each muffin. 

  7. Bake your muffins for 20-25 minutes, or until the top is golden and a toothpick comes out clean. Allow your muffins to cool in the pan for at least 15-20 minutes. 

  8. Meanwhile, mix together your room temperature butter and Buzz + Bloom Cinnamon Spreadable Honey in a small bowl. 

  9. When the muffins have cooled, spread your cinnamon honey butter all over them. 

  10. EAT UP. 

Recipe Notes

  • Adapted from this recipe by Detoxinista. 
  • I HIGHLY suggest using cupcake liners for this recipe. The gluten free flour makes these slightly delicate, and you will be sad if they stick to your muffin tin.