Honey Muffins Recipes

HONEY MUFFINS RECIPE

Steps:

• Preheat the oven to 400. Prepare a muffin tin by spraying with cooking spray or lining with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a small microwave safe bowl or measuring cup, combine the milk, honey, and butter. Heat 45 seconds on high, or until the butter has started to melt. Remove from the microwave and stir to melt the butter completely. Mix the egg into the wet ingredients.
• Pour the wet ingredients into the dry ingredients and stir until just combined.
• Scoop the batter into the prepared muffin tin, filling 3/4 full. Bake 15-18 minutes, or until light golden brown.

GRANDMA'S HONEY MUFFINS

Steps:

• 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. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

HONEY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with a non-stick cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• In a medium bowl, whisk together the milk, butter, honey and egg.
• Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold together until no dry ingredients remain.
• Divide the batter evenly between the muffin cups. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

{VEGAN} PEANUT BUTTER & HONEY MUFFINS

Steps:

• Preheat oven to 350 degrees. Whisk the flour, baking powder, and salt.
• Add the peanut butter and oil and mix with a fork until crumbs form.
• Add the milk and honey and mix until just combined. Do not beat.
• Pour into muffin tins (about 3/4 full) and bake for 10-12 minutes, until tops are golden brown and spring back when you touch them.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

THE ULTIMATE HEALTHY BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
• In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in whole wheat pastry flour, baking soda, cinnamon and salt and use a wooden spoon to mix together until the batter is just combined. DO NOT overmix. Fold in ½ cup chopped walnuts.
• Divide batter evenly into muffin liners, sprinkle each muffin with chopped walnuts. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
• Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

WEETABIX HONEY MUFFINS

Steps:

• Preheat the oven to 400 degrees.
• Grease muffin cups or use paper baking cups.
• In a large mixing bowl, combine flour, baking soda, salt, and allspice. Stir in the Weetabix and sugar.
• Mix the yogurt and milk together in separate bowl and beat in the egg, melted butter, and honey.
• Mix the wet ingredients into the dry until just combined.
• Scoop batter into the muffin cups and sprinkle a little more brown sugar on top of the batter.
• Bake 20-25 minutes or until the miffins have risen and are golden brown.
• Turn out onto a rack to cool or serve warm for breakfast with yogurt and fruit.

EASY HONEY CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
• Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.

LEMON HONEY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
• In a small bowl, mix the honey, applesauce, yogurt, egg, lemon juice, and lemon zest.
• In a medium bowl, mix the unbleached flour, whole wheat pastry flour, baking soda, salt, and nutmeg. Make a well in the center, and pour in the honey mixture. Stir until no large lumps remain. Pour into the prepared muffin pan, filling each cup about 2/3 full.
• Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.

SWEET HONEY MUFFINS RECIPE

Steps:

• Combine flour, sugar, baking powder and salt in a large bowl. In a separate bowl, combine egg, milk, butter and agave. Stir wet ingredients into dry and mix just until moistened.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 for 12-15 minutes or until golden and baked through. Cool 5 minutes then remove to a wire rack. Serve warm.

HONEY CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
• Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

HONEY OAT MUFFINS

Steps:

• In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

HONEY BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees and line a 12 cup muffin tin with muffin liners.
• In a large bowl whisk together eggs, banana, oil, and honey.
• Sift together flour, baking soda, cinnamon, nutmeg, and salt.
• Whisk the dry ingredients into the wet ingredients until just combined.
• Stir in the pecans (reserve some to sprinkle on top of muffin batter).
• Scoop batter into muffin liners and top with remaining pecans.
• Bake for 18-20 minutes or until a toothpick comes out clean.