Grandma's Honey Muffins Recipe
Grandma's Honey Muffins Recipe photo by Taste of Home

Grandma's Honey Muffins Recipe

Read Reviews
4.5 76 82
Publisher Photo
I can remember my Grandma Wheeler making these delicious muffins—we'd eat them nice and warm, fresh from the oven! She was a "pinch of this" and "handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup 2% milk
  • 1/4 cup butter, melted
  • 1/4 cup honey

Nutritional Facts

1 each: 179 calories, 5g fat (3g saturated fat), 29mg cholesterol, 242mg sodium, 31g carbohydrate (15g sugars, 1g fiber), 3g protein

Directions

  1. Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
  3. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. Yield: 1 dozen.
Originally published as Grandma's Honey Muffins in Taste of Home April/May 2007, p33

Reviews for Grandma's Honey Muffins

AVERAGE RATING
(82)
RATING DISTRIBUTION
5 Star
 (59)
4 Star
 (15)
3 Star
 (5)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 7, 2016

"We love this recipe and it has become family favorite. I preheat the oven to 400 but then drop it to 375 after I add the muffins. Other than that, I follow the recipe as written. I make them for breakfast at least once a week and there are never any leftovers. We eat them with butter and a little raw honey drizzled on top or with butter and jam. Just perfect. Thank you for sharing your Grandma's recipe!"

MY REVIEW
Reviewed May. 9, 2016

"These muffins were a hit with my boys, easy to make, wish the recipe yielded more than 12, will have to make a double batch next time...;)"

MY REVIEW
Reviewed Apr. 10, 2016

"These muffins tasted wonderful - we actually liked that they tasted a bit like corn muffins, but the texture was better. Loved the nice honey flavor. These muffins would go great with many types of meals."

MY REVIEW
Reviewed Apr. 7, 2016

"These are the most scrumptious muffins I have ever tasted. I make them twice a month at the very least. They are great with coffee and good with many dinner meals. I'm a honey lover and always have all the ingredients."

MY REVIEW
Reviewed Apr. 6, 2016

"I've been making these since the recipe first appeared years ago and make them often. My family and friends fight for the last one each time they are served. Easy to substitute Splenda without sacrificing anything. I've also recently started to add fresh blueberries to the recipe and that makes them even more delicious. A perfect easy and quick recipe that goes with most meals."

Loading Image