I stole this recipe for these yummy honey muffins from The Taste of Home Cookbook who stole it from Darlis Wilfer from West Bend, WI who stole it from her Grandma Wheeler. They are not my grandma’s honey muffins, but Darlis’ grandma’s honey muffins. This recipe is quick and easy to make, the honey keeps the muffins moist and adds a sweet flavor.
Did you know? American-style muffins fall into the quick bread category and are leavened with either baking powder or baking soda.¹ (see more trivia in the Trivia tab)
Preheat oven to 400 F. In a small bowl, add 1 egg, 1 cup milk, ¼ cup melted butter and ¼ cup honey.
Whisk to combine
In a large bowl, combine 2 cups AP flour, ½ cup sugar, 3 tbsp baking powder and ½ tsp salt.
Make a well in the center of the dry ingredients, pour the wet ingredients in the well.
Stir wet ingredients into dry ingredients just until moistened. Do not over mix.
Fill greased muffin cups three-fourths full.
Wipe any drips off the pan before baking. (It will save you scrubbing later)
Bake 15-18 minutes or until a toothpick inserted in center comes out clean.
Cook 5 minutes before removing from pan to wire rack. Serve warm.
Grandma's Honey Muffins
A quick and easy muffin recipe that has honey in it to keep the muffins moist. A slightly sweet twist on traditional muffins. Recipe can easily be doubled for a crowd.
Ingredients
- 2 cups AP flour
- ½ cup sugar
- 3 tbsp baking powder
- ½ tsp salt
- 1 egg
- 1 cup 2% milk
- ¼ cup butter, melted
- ¼ cup honey
Instructions
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Preheat oven to 400 F. 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.
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Fill greased or paper-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cook 5 minutes before removing from pan to wire rack. Serve warm.
Recipe Notes
I use an ice cream scoop to scoop the batter into the muffin pans. I yield 15 instead of 12 when using an ice cream scoop.