Honey Muffins Recipe

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These basic muffins from the National Honey Board become extraordinary with the addition of honey and orange juice. The moist morsels are terrific for breakfast or snacking.—National Honey Board, Mary R Humann, Longmont, Colorado
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
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup honey
  • 1/2 cup orange juice
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 197 calories, 6 g fat (3 g saturated fat), 49 mg cholesterol, 333 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; set aside. In a bowl, beat eggs. Add honey, orange juice, butter and vanilla; mix well. Stir into dry ingredients just until moistened.
  2. Fill 12 greased muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until golden brown. Yield: 12 servings.
Originally published as Honey Muffins in Taste of Home August/September 1993, p23

Nutritional Facts

1 serving (1 each) equals 197 calories, 6 g fat (3 g saturated fat), 49 mg cholesterol, 333 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Honey Muffins

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 9, 2014

I tried this recipe for the Honey Recipe Ingredient Challenge for the week of 9/8/14!

I DID make slight adjustments to this recipe by using 1 tsp. salt instead of 1/2 tsp. salt!

I also used melted margarine instead of butter to conserve on my butter supply and I think that I WILL try adding: 1 tsp. ground cinnamon, 1/2 tsp. all-spice and 1/4 tsp. nutmeg to dry ingredients for a spicier flavor! I'd baked honey cakes from time to time in the late 80' and early 90's.The honey cake recipes called for spices and that added flavor to the cake! I do feel that honey IS bland when used in baked goods, but the recipe CAN be adjusted as the tester sees fit!)

I have found that when I baked these muffins, that it is a good idea to bake at 15 TO 20 minutes-my first batch of muffins were fine on top, but darker than was necessary on the bottom as I'd used a heavier type of muffin pan! My 2nd pan baked 20 minutes and they were fine! I made these muffins again, using the 1 tsp. cinnamon, 1/2 tsp. allspice and

1/4 tsp. nutmeg and added 1/2 cup raisins along with 1/8 cup all-purpose flour to batter.

I rated this recipe as a *4 as the 2nd time around, my batches of muffins adhered to the paper liner! I sampled them and they definitely HAD an improved taste with the raisins and spices! It was just that the liners adhered to the muffins and I saw MORE muffin on the liner than seeing a full-sized muffin when liner was removed! I DID get 18 muffins the 2nd time around! delowenstein

MY REVIEW
Reviewed Mar. 27, 2014

Good muffins! Served them with honey butter. Will make these again.

MY REVIEW
Reviewed Jun. 20, 2012

Delicious! This is quick and easy to make. The OJ wasn't overpowering and the texture was perfect.

MY REVIEW
Reviewed Oct. 11, 2011

I really like the flavor of these, however, I think I might have over-baked them a little because they were dry. I did make a maple syrup and powdered sugar glaze that I liked! I will try again though and keep a better eye on them.

MY REVIEW
Reviewed Oct. 7, 2011

These make a delicious treat for honey fans! I substituted in one cup of white whole wheat flour (King Arthur brand) for added nutrition and added 1 teaspoon of grated orange zest to intensify the orange flavor. Yummy!

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