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

Grandma's Honey Muffins Recipe

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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
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 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 serving (1 each) equals 182 calories, 5 g fat (3 g saturated fat), 31 mg cholesterol, 253 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.


  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

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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...;)"

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."

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."

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."

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)."

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