You can find granulated honey in many grocery and health food stores -- check the health foods aisle or the sweeteners in the baking aisle; it's also sometimes sold with the sugar substitutes for coffee or tea. Or you can order it online. Note that some granulated honey is pure honey, and some is a blend of honey and sugar -- both work in this recipe, but the sugar-honey combo doesn't have as intense a honey flavor. Make Ahead and Storage: The muffins can be stored airtight at room temperature for up to 2 days. Why It Works: Par-baking the phyllo cups helps ensure the bottoms of the muffins are still crispy when the muffins are done. Granulated honey is a wonderful relatively new product -- the flavor isn't as intense as most liquid honey, and since it sweetens without adding liquid, it can be used in many places you'd normally use granulated or brown sugar. Pro Tip: If the phyllo dough is your favorite part, you can add a little extra. Double the amounts for the dough and the melted butter, and build a second stack of phyllo as directed. Cut it crosswise into 12 equal strips, about 1 inch wide. After you've formed the phyllo cups, arrange a strip shaped into a circle on top of each one; the dough should easily adhere to the top edges of each cup because of all the butter. For a crinkly finish, crumple the strips up a bit.