Honey Cinnamon Muffins with Espresso Butter

Preheat oven to 350ºF. Grease a 12-cup muffin tin.

In a large bowl, mix together flours, cinnamon, salt, baking powder, and baking soda.

In a medium bowl, whisk together remaining muffin ingredients until smooth. Pour wet ingredients slowly into dry. Stir until just combined, being careful not to over-mix. Lumps are ok.

Divide batter between muffin tins. Each tin should be about ¾ full. Bake muffins for 20 minutes or until an inserted toothpick comes out clean.

While muffins are baking, prepare espresso butter by using either a stand or handheld electric mixer to beat butter and espresso powder until well combined and smooth, about 3 minutes.

Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve with espresso butter.

Notes:
These muffins aren’t overly sweet. If you would like them a little sweeter, feel free to increase the honey to 1/3 or 1/2 cup.
After butter sits for a few hours, the espresso powder will dissolve a bit more into the butter, turning it a mocha color. You can keep the butter in the refrigerator, but it is best served at room temperature.
If you think that espresso flavor might be too strong, feel free to decrease the amount of powder to ½ tablespoon or use instant coffee granules instead.