This creamy homemade honey butter is salty, sweet, a little savory and bursting with bright citrusy flavor from fresh orange zest. One taste and you’ll want to slather it on everything—from biscuits and pancakes to cornbread, bagels and beyond!
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If you’ve never made flavored butter at home, this is your sign. But this isn’t your ordinary homemade honey butter. My version adds orange zest for brightness, fresh chives for a savory twist and just the right amount of salt to make every bite pop. It’s creamy, spreadable and miles better than anything you’ll find at the store. I love it on buttermilk biscuits, slathered over warm skillet cornbread, or melting into a stack of pancakes or Challah French toast.
Most honey butter recipes lean sweet—and don’t get me wrong, I love a good sweet butter (looking at you, strawberry butter!)—but this one is a little more elevated. It’s the kind of thing you pull out when you want your brunch guests to swoon or your weeknight no-yeast bread to feel like something special. And the best part? It takes less than 5 minutes to make.
- Butter: Start with fully softened butter so it’s easy to mix. I prefer unsalted butter so I can control the salt level myself. And while I usually reach for store-bought, if you want to go the extra mile, here’s how to make butter from heavy cream at home.
- Honey: Any honey you have on hand works for this recipe. Start with the amount listed, then give it a taste. If you like your butter a little sweeter, go ahead and stir in another drizzle.
- Fresh chives: Adds a light oniony bite that plays so well with the sweet and creamy flavors.
- Kosher salt: Just enough to balance the sweetness and bring out all the flavors.
- Orange: My secret ingredient that brings brightness and a subtle citrus note that makes the whole thing taste fresh.
Kelly’s Tip: If your butter isn’t soft yet, cut it into small cubes and let it sit on the counter for 15–20 minutes. Or microwave it in 5-second bursts, just until soft (not melted!).
See the recipe card for full information on ingredients and quantities.
This is the easiest flavored butter recipe you’ll ever make—you don’t even need an electric mixer! Just add your softened butter to a bowl, stir in the remaining ingredients, and mix until well combined. If you want an extra-creamy texture, you can whip the butter and honey together first with an electric mixer (a minute or two is plenty), then stir in the rest.
I like to finish mine with a sprinkle of flaky sea salt before serving, or you could add a drizzle of honey. Serve it at room temp so it’s perfectly spreadable.
Variations To Try
Once you’ve made this once, it’s easy to riff on. Here are some of my favorite twists:
- Cinnamon Honey Butter: Skip the chives and zest and add ½ teaspoon ground cinnamon.
- Hot Honey Butter: Stir in a pinch of red pepper flakes or use hot honey for a for a sweet-and-spicy combo.
- Classic Sweet Honey Butter: Omit the orange zest and chives for a straight-up sweet version (a little vanilla extract is lovely here, too).
And if you’re into bold flavors, don’t miss my cowboy butter recipe—it’s savory, spicy, and a must-have for grilled meats, veggies or even sweet potato fries.
Storage Instructions
Store your homemade butter spread in an airtight container in the fridge for up to 1 week.
I don’t recommend freezing this honey butter—the texture changes once thawed, and the chives lose their freshness.
Slather It On These Recipes
Once you’ve whipped up a batch, the real fun begins—figuring out what to slather it on first! Here are a few of my favorite pairings that let those salty-sweet, citrusy flavors shine:
FAQs
Absolutely! While I recommend unsalted butter so you have complete control over how salty your honey butter ends up, salted butter works just fine. Just skip the added kosher salt and adjust to taste.
Of course! This is your butter—make it how you like it. The zest adds brightness, and the chives add a savory layer, but the base recipe works beautifully without either.
Yes! If you want an extra-fluffy, creamy texture, use an electric mixer to whip the honey and butter together before folding in the zest and chives. It’s not necessary, but it makes the texture super luxurious.
Fresh is best for flavor and texture, but in a pinch, dried chives will work. Use about 1 teaspoon dried in place of the tablespoon fresh.
Ingredients
- 1/2 cup unsalted butter, at room temp
- 2 1/2 Tablespoons honey
- 1 Tablespoon chopped fresh chives
- 1/4 teaspoon kosher salt
- Zest of one orange
Instructions
- Combine all of the ingredients in a small bowl and stir to combine.
- Serve immediately with a sprinkle of sea salt and/or a drizzle of honey. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Kelly’s Notes
- While I recommend unsalted butter so you have complete control over how salty your honey butter ends up, salted butter works just fine. Just skip the added kosher salt and adjust to taste.
- If you want an extra-fluffy, creamy texture, use an electric mixer to whip the honey and butter together before folding in the zest and chives.
- I don’t recommend freezing this honey butter—the texture changes once thawed, and the chives lose their freshness.
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