- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup 2% milk
- 1/4 cup butter, melted
- 1/4 cup honey
- 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.
- 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.
- 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.
Reviews for Grandma's Honey Muffins
"Felt temp was too hot. Adjusted time. Muffins were soft and moist."
"Good but not great. Expected a stronger honey flavor which was not evident. I would make again... maybe."
"These are very good. They are quick to put together and bake, perfect for breakfast with some fruit on the side."
"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!"
"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...;)"
"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."
"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."
"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."
"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)."
"Absolutely wonderful. Tender and flaky and would go with any meal. blj618"