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

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4.5 78 84
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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

179 calories: 1 each, 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
(84)
RATING DISTRIBUTION
5 Star
 (60)
4 Star
 (15)
3 Star
 (6)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
961leader
Reviewed Jul. 14, 2016

"Good but not great. Expected a stronger honey flavor which was not evident. I would make again... maybe."

MY REVIEW
angela32
Reviewed Jul. 6, 2016

"These are very good. They are quick to put together and bake, perfect for breakfast with some fruit on the side."

MY REVIEW
ashleeklemm
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
Maroushka
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
RLiberty
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
drgaither
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
nuhawthorne
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."

MY REVIEW
beckasdream
Reviewed Mar. 13, 2016

"I thought this was really good and had a nice light honey taste. The only thing is I'm not sure when or for what you would make these. Perhaps for a tea or a continental breakfast/brunch. It isn't really desert but also not something I would want with chili or soup (it is similar in taste to cornbread, but slightly sweeter and lighter/fluffier)."

MY REVIEW
lake7093
Reviewed Feb. 16, 2016

"Absolutely wonderful. Tender and flaky and would go with any meal. blj618"

MY REVIEW
Sunshinebakerpa
Reviewed Dec. 26, 2015

"I have made these a few times over the last couple of years. They are good, but I agree with another reviewer that they taste a bit like cornbread. They are also very sweet. I bake them at 375 because at 400 they get burnt in my oven."

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