Bee sting muffins, or Bienenstich Muffins as they’re known in Germany, are about to become your new favorite treat! Imagine sinking your teeth into a light and airy muffin, its tender crumb infused with a delicate honey flavor, topped with a generous layer of caramelized almonds that crackle with every bite. Are you drooling yet? I know I am just thinking about them!
The original Bee Sting cake, the inspiration for these delightful muffins, boasts a rich history rooted in German baking tradition. Legend has it that the name originates from a baker in the 15th century who was stung by a bee while stealing honey from a neighboring beekeeper! While the story may be apocryphal, the cake, and now these bee sting muffins, have certainly stung their way into the hearts (and stomachs) of people worldwide.
What makes these muffins so irresistible? It’s the perfect combination of textures and flavors. The soft, slightly sweet muffin base provides a comforting foundation for the crunchy, nutty topping. The honey adds a subtle floral note that complements the toasted almonds beautifully. Plus, they’re incredibly convenient! Unlike the cake, these muffins are perfectly portioned and easy to grab for a quick breakfast, afternoon snack, or a delightful dessert. Get ready to experience a taste of Germany with every delicious bite!
Ingredients:
- For the Dough:
- 3 1/2 cups (440g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup (240ml) lukewarm milk (about 110°F/43°C)
- 1/4 cup (60ml) unsalted butter, melted
- 2 large eggs, lightly beaten
- For the Honey-Almond Topping:
- 1/2 cup (1 stick, 113g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) honey
- 1/4 cup (60ml) heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (150g) sliced almonds
- For the Pastry Cream Filling (Optional, but highly recommended!):
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon vanilla extract
Preparing the Dough:
Alright, let’s get started with the dough! This is the foundation of our delicious bee sting muffins, so we want to make sure we get it right. Don’t worry, it’s easier than it looks!
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures everything is evenly distributed before we add the wet ingredients.
- Activate the Yeast: In a separate bowl, combine the lukewarm milk and yeast. Let it stand for about 5-10 minutes, or until the yeast is foamy. This tells us the yeast is alive and ready to work its magic. If it doesn’t foam, your yeast might be old, and you’ll need to get a fresh batch.
- Combine Wet and Dry: Pour the yeast mixture into the bowl with the dry ingredients. Add the melted butter and beaten eggs.
- Mix the Dough: Using a wooden spoon or a stand mixer with a dough hook, mix the ingredients until a shaggy dough forms. If using a stand mixer, knead the dough on low speed for about 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. It should be slightly sticky, but not so sticky that it’s unmanageable.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working hard to create those lovely air pockets that make our muffins light and fluffy.
Making the Honey-Almond Topping:
While the dough is rising, let’s whip up the honey-almond topping. This is what gives the bee sting muffins their signature flavor and beautiful golden crust. It’s super easy and smells amazing!
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Add Sugar and Honey: Stir in the sugar and honey. Cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
- Add Cream and Vanilla: Stir in the heavy cream and vanilla extract. Bring the mixture to a simmer and cook for about 2-3 minutes, stirring occasionally, until slightly thickened. Be careful not to burn it!
- Add Almonds: Remove the saucepan from the heat and stir in the sliced almonds. Make sure they are evenly coated in the honey-butter mixture.
- Set Aside: Let the topping cool slightly while you prepare the muffins. It should be warm enough to spread easily, but not so hot that it melts the dough.
Assembling and Baking the Muffins:
Now for the fun part putting everything together and baking these beauties! Get ready for your kitchen to smell incredible.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners. I prefer to grease the tin, as it gives the muffins a nice crispy edge.
- Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
- Divide the Dough: Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces.
- Shape the Muffins: Roll each piece of dough into a ball. Place each ball into a prepared muffin cup.
- Apply the Topping: Spoon the honey-almond topping evenly over the muffins, making sure to cover the entire surface. Don’t be shy with the topping it’s what makes these muffins so special!
- Second Rise (Optional): For extra fluffy muffins, let them rise for another 15-20 minutes before baking. This is optional, but I highly recommend it!
- Bake the Muffins: Bake for 18-22 minutes, or until the muffins are golden brown and the topping is bubbly and caramelized. Keep a close eye on them, as the topping can burn easily.
- Cool the Muffins: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Preparing the Pastry Cream Filling (Optional):
Okay, this is where we take these muffins to the next level! The pastry cream filling is optional, but trust me, it’s worth the extra effort. It adds a creamy, decadent element that perfectly complements the honey-almond topping.
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Don’t let it boil!
- Whisk Sugar, Cornstarch, and Salt: In a separate bowl, whisk together the sugar, cornstarch, and salt. This prevents the cornstarch from clumping when we add the egg yolks.
- Add Egg Yolks: Whisk in the egg yolks until the mixture is smooth and pale yellow.
- Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly. This is called tempering, and it prevents the egg yolks from scrambling when we add them to the hot milk.
- Combine Mixtures: Pour the egg yolk mixture into the saucepan with the remaining hot milk.
- Cook the Pastry Cream: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1 minute, whisking vigorously, to ensure the cornstarch is fully cooked.
- Remove from Heat: Remove the saucepan from the heat and stir in the butter and vanilla extract.
- Cool the Pastry Cream: Pour the pastry cream into a bowl, cover it with plastic wrap (pressing the plastic wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely cooled.
Filling the Muffins (Optional):
Now that our pastry cream is chilled and our muffins are cooled, let’s fill them! This is the final touch that transforms these muffins into a truly unforgettable treat.
- Prepare the Pastry Bag: Transfer the chilled pastry cream to a pastry bag fitted with a small round tip. If you don’t have a pastry bag, you can use a zip-top bag and snip off a corner.
- Fill the Muffins: Using a small knife or skewer, poke a hole in the bottom of each muffin. Insert the tip of the pastry bag into the hole and gently squeeze the pastry cream into the muffin until it’s filled. You’ll feel the muffin get heavier as it fills.
- Serve and Enjoy: Serve the filled muffins immediately, or store them
Conclusion:
And there you have it! These aren’t just any muffins; they’re Bee Sting Muffins, a delightful explosion of honeyed sweetness and almond crunch that will have you buzzing with joy after just one bite. I truly believe this recipe is a must-try for anyone who loves a little bit of indulgence with their morning coffee or afternoon tea. The combination of the moist, tender crumb, the sticky honey glaze, and the satisfying almond topping is simply irresistible.
But why is this recipe a must-try? It’s more than just the delicious flavor profile. It’s the ease of preparation. Seriously, these muffins come together in a snap, making them perfect for busy weeknights or last-minute brunch gatherings. Plus, the ingredients are readily available, so you probably have most of them in your pantry already! And let’s not forget the sheer versatility of these little treats. They’re fantastic on their own, but they also pair beautifully with a scoop of vanilla ice cream for a decadent dessert.
Speaking of serving suggestions, the possibilities are endless! For a truly authentic “bee sting” experience, consider adding a thin layer of pastry cream to the top of each muffin before glazing. This adds a creamy, custardy element that complements the honey and almonds perfectly. You could also experiment with different types of honey. A darker, more robust honey like buckwheat honey will give the muffins a deeper, more complex flavor, while a lighter honey like clover honey will keep them delicate and sweet.
Looking for variations? Try adding a handful of chopped dried apricots or cranberries to the batter for a burst of fruity flavor. Or, for a chocolatey twist, fold in some chocolate chips or cocoa powder. If you’re feeling adventurous, you could even try making a savory version of these muffins by omitting the honey and adding herbs like rosemary or thyme. The almond topping would still work beautifully, providing a delightful textural contrast.
These Bee Sting Muffins are also incredibly portable, making them ideal for picnics, potlucks, or even just a quick snack on the go. Wrap them individually in plastic wrap or store them in an airtight container to keep them fresh for several days. You can even freeze them for longer storage. Just thaw them at room temperature before serving.
I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The aroma alone, as these muffins bake, is enough to transport you to a cozy bakery filled with the sweet scent of honey and almonds. It’s a truly sensory experience!
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these amazing Bee Sting Muffins. I promise you won’t be disappointed.
And most importantly, I want to hear about your experience! Did you try any of the variations I suggested? Did you make any modifications of your own? What did your family and friends think? Share your photos and stories with me in the comments below. I can’t wait to see your creations and hear about your baking adventures. Happy baking! Let me know how your Bee Sting Muffins turn out!
Bee Sting Muffins: The Ultimate Recipe and Baking Guide
Delicious Bee Sting Muffins with a sweet honey-almond topping. Optional pastry cream filling takes them to the next level!
Ingredients
- 3 1/2 cups (440g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup (240ml) lukewarm milk (about 110°F/43°C)
- 1/4 cup (60ml) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup (1 stick, 113g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) honey
- 1/4 cup (60ml) heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (150g) sliced almonds
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Activate the Yeast: In a separate bowl, combine the lukewarm milk and yeast. Let it stand for about 5-10 minutes, or until the yeast is foamy.
- Combine Wet and Dry: Pour the yeast mixture into the bowl with the dry ingredients. Add the melted butter and beaten eggs.
- Mix the Dough: Using a wooden spoon or a stand mixer with a dough hook, mix the ingredients until a shaggy dough forms. If using a stand mixer, knead the dough on low speed for about 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Add Sugar and Honey: Stir in the sugar and honey. Cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
- Add Cream and Vanilla: Stir in the heavy cream and vanilla extract. Bring the mixture to a simmer and cook for about 2-3 minutes, stirring occasionally, until slightly thickened.
- Add Almonds: Remove the saucepan from the heat and stir in the sliced almonds.
- Set Aside: Let the topping cool slightly while you prepare the muffins.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
- Divide the Dough: Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces.
- Shape the Muffins: Roll each piece of dough into a ball. Place each ball into a prepared muffin cup.
- Apply the Topping: Spoon the honey-almond topping evenly over the muffins, making sure to cover the entire surface.
- Second Rise (Optional): For extra fluffy muffins, let them rise for another 15-20 minutes before baking.
- Bake the Muffins: Bake for 18-22 minutes, or until the muffins are golden brown and the topping is bubbly and caramelized.
- Cool the Muffins: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it’s just about to simmer.
- Whisk Sugar, Cornstarch, and Salt: In a separate bowl, whisk together the sugar, cornstarch, and salt.
- Add Egg Yolks: Whisk in the egg yolks until the mixture is smooth and pale yellow.
- Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly.
- Combine Mixtures: Pour the egg yolk mixture into the saucepan with the remaining hot milk.
- Cook the Pastry Cream: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1 minute, whisking vigorously, to ensure the cornstarch is fully cooked.
- Remove from Heat: Remove the saucepan from the heat and stir in the butter and vanilla extract.
- Cool the Pastry Cream: Pour the pastry cream into a bowl, cover it with plastic wrap (pressing the plastic wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely cooled.
- Prepare the Pastry Bag: Transfer the chilled pastry cream to a pastry bag fitted with a small round tip. If you don’t have a pastry bag, you can use a zip-top bag and snip off a corner.
- Fill the Muffins: Using a small knife or skewer, poke a hole in the bottom of each muffin. Insert the tip of the pastry bag into the hole and gently squeeze the pastry cream into the muffin until it’s filled. You’ll feel the muffin get heavier as it fills.
- Serve and Enjoy: Serve the filled muffins immediately, or store them in the refrigerator.
Notes
- Make sure your milk is lukewarm (around 110°F/43°C) to activate the yeast properly. If the yeast doesn’t foam, it might be old and you’ll need to replace it.
- Knead the dough until it’s smooth and elastic, but still slightly sticky.
- Let the dough rise in a warm place for optimal results.
- Don’t be shy with the honey-almond topping! It’s what makes these muffins so special.
- Keep a close eye on the muffins while they’re baking, as the topping can burn easily.
- The pastry cream filling is optional, but highly recommended for an extra decadent treat.
- Press the plastic wrap directly onto the surface of the pastry cream while it’s cooling to prevent a skin from forming.
- Filled muffins should be stored in the refrigerator.
