Grandma’s Honey Muffins
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
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Great soft muffin recipe. Omit the honey or reduce it to a teaspoon if using for a savory dish. 1/4 cup of honey made them turn out too overly sweet for me. Get creative with mix ins with this recipe and you'll be a kitchen star! Best wishes!
Great taste -- not to sweet with honey. Not heavy -- wonderful texture -- similar to cornbread but fluffier. Very simple to make, but I followed Ronnie's Feb 26, 2020 suggestion for mixing ingredients, and they did not stick or burn. Also could fix lots of ways to go with whatever meat your serving. Would even go with fish. Plus I am Diabetic and substituted Stevia Baking Blend for sugar and raised/baked OK -- pleasantly surprised, especially with other items I baked with Stevia Baking Blend did not raise/bake as well. I too will bake at 375 next time since countertop oven getting old and temperatures are off. But finally gives me another muffin that is tasty and texture is wonderful instead of cornbread, bread, or biscuits to eat with dinner, salads at lunch or even nighttime snack without too much sugar. After reading other comments will try adding nuts (pecans or walnuts -- depending on meat), blueberries/cranberries, or even vanilla extract (but would cut back on honey). These muffins are absolutely wonderful, and am glad I stumbled on recipe. Thanks to whomever submitted this recipe -- its a keeper in my house.
this is so good ! made it when we had company
Super easy! Was a great side to a main dish salad.
Absolutely delicious! With a bit of butter or jam I will be loving these for breakfast.
This recipe was delicious and easy to follow!
They didn't rise at all. I followed the directions perfectly but they didn't rise. I ended up with a dough that was closer to a cookie dough than what I'm used to muffin dough being, but they stayed pretty low in the pan even after cooking for something akin to 20 min. They taste good though, so maybe I just need to tweak them next time?
Fantastic! I would like to add my two cents, I made these with no problems with needing warm eggs or issues with the honey mixing,this is how Step 1: Put butter in a small pan on low to melt Step 2: Mix dry ingredients thoroughly Step 3: When butter is melted remove from heat and add honey to the melted butter Step 4: Mix cold egg and milk in small bowl with fork thoroughly Step 5: Add milk mixture to dry ingredients mix thoroughly Step 6: Add honey/butter mixture last and mix thoroughly Quick and easy, I used a round 1/4 cup measuring cup to fill the muffin cups
This recipe is great! the muffins are soft and fluffy and not overly sweet.