Grandma’s Honey Muffins

Grandma's Honey Muffins


  • 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


  1. Preheat oven to 400°.
  2. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey.
  3. Stir into dry ingredients just until moistened.
  4. Fill greased or paper-lined muffin cups three-fourths full.
  5. Bake 15-18 minutes or until a toothpick inserted in center comes out clean.
  6. Cool 5 minutes before removing from pan to a wire rack.
  7. Serve warm.

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.


Perfect Cranberry Muffins

Cranberry Sauce Cornbread Muffins |


  • 1 cup (170g) plain yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 3 Tablespoons sugar
  • 2 cups (490g) buttermilk
  • 2 large eggs
  • 1/2 cup butter


  1. Preheat oven to 425°.
  2. Whisk together first 6 ingredients in a large bowl.
  3. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined.
  4. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke.
  5. Add butter, and stir until butter is melted.
  6. Stir melted butter into cornbread batter.
  7. Pour batter into hot skillet.
  8. Spoon batter into 12 muffin cups coated with cooking spray.
  9. Bake for 18 minutes or until muffins spring back when touched lightly in center.
  10. Remove muffins from pan immediately; place on a wire rack.

Cook’s Notes

Experimemt with adding orqmge extract, vanilla extract, substituting brown sugar for granulated sugar, making adjustments to baking powder and baking soda and adding either an extra egg or an egg yolk.