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 85 91
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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
Featured In: Top 10 Muffin Recipes
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
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 large 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.


  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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ms11145 User ID: 1604521 263695
Reviewed Mar. 20, 2017

"I used whole milk to give it a richer taste. Will make these again."

chubbzbar User ID: 4175508 263692
Reviewed Mar. 20, 2017

"Perfect basic recipe -- change milk to orange juice and add dried cranberries -- make as written add blueberries or raspberries -- love it -- found this about two years ago on this site and have made it about once a month since then."

slocook805 User ID: 7734059 263655
Reviewed Mar. 19, 2017

"I added 1/2 tsp of cinnamon to my mix and I did NOT use 2% milk and I'll bet Grandma didn't either. TOH and it's love of 2 % milk really gets me. That might be why some thought they were a bit dry. Always use full fat dairy for best results."

Kim0827 User ID: 8763291 256565
Reviewed Nov. 8, 2016

"Good. A little bland at first but they get better with every bite. I too used the honey cinnamon butter recipe which definately bumped them up to 4 stars."

teresafayes User ID: 6949896 255758
Reviewed Oct. 22, 2016

"I tried this recipe for the first time this week, you should have seen how my husband's eyes lit up with the first bite. I believe this will be a favorite recipe which will be used often."

Dina61 User ID: 7771381 255751
Reviewed Oct. 22, 2016

"Very easy to make and moist with a hint of honey. We love large muffins for breakfast so I used a larger muffin pan and got 6. Great recipe"

airuscopeland User ID: 6689655 255157
Reviewed Oct. 8, 2016

"Felt temp was too hot. Adjusted time. Muffins were soft and moist."

961leader User ID: 2930663 250451
Reviewed Jul. 14, 2016

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

angela32 User ID: 3084463 250160
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."

ashleeklemm User ID: 8876010 249162
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!"

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