Honey Wheat Muffins ๐ฏ๐พ
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Muffins
Calories: 302 per serving
Rating: โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ
Category: Quick Breads
Keywords: Breads, < 30 Mins
Description:
Indulge in the wholesome goodness of these Honey Wheat Muffins! This delightful recipe brings together the warmth of honey ๐ฏ and the earthiness of whole wheat flour ๐พ, creating a batch of tender, lightly sweetened muffins perfect for breakfast or a quick snack.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | All-Purpose Flour |
| 1/2 cup | Whole Wheat Flour |
| 2 tsp | Baking Powder |
| 1/2 tsp | Salt |
| 1 | Egg |
| 1/2 cup | Honey |
| 1/2 cup | Milk |
| 1/4 cup | Vegetable Oil |
Instructions:
-
Preheat your oven to 375ยฐF (190ยฐC). Prepare your muffin tin by greasing it lightly or lining it with muffin liners.
-
Mix Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt. Whisk together until well combined. This creates a lovely base for your muffins, blending the textures and flavors of the flours.
-
Prepare Wet Ingredients:
- In another bowl, beat the egg until lightly frothy. Add in the honey, milk, and vegetable oil. Stir everything together until it forms a smooth, golden mixture. This sweet and moist concoction will bring the muffins to life!
-
Combine Wet and Dry:
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. The key here is not to overmix; a few lumps are perfectly fine. This ensures your muffins stay fluffy and tender.
-
Fill Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling each about three-fourths full. This allows room for them to rise beautifully in the oven.
-
Bake to Perfection:
- Place the muffin tin in the preheated oven. Bake for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be absolutely irresistible!
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Cool and Enjoy:
- Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes. This helps them set and makes them easier to remove.
- Transfer the muffins to a wire rack to cool completely. Or, if you can’t resist, enjoy them warm with a dollop of butter or a drizzle of extra honey!
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Yield and Serving Suggestions:
- This recipe makes 6 generously-sized muffins. However, if you prefer smaller treats, you can easily get 8 muffins out of the batter. Just adjust the baking time accordingly.
- Serve these Honey Wheat Muffins for breakfast alongside a steaming cup of coffee or tea. They’re also perfect for packing in lunchboxes or enjoying as an afternoon pick-me-up.
Nutrition Facts (Per Serving):
- Calories: 302
- Fat: 11.1g
- Saturated Fat: 2g
- Cholesterol: 38.1mg
- Sodium: 338.5mg
- Carbohydrates: 47.8g
- Fiber: 1.8g
- Sugar: 23.4g
- Protein: 5.3g
Tips and Variations:
- For a nutty crunch, add a handful of chopped walnuts or pecans to the batter.
- Experiment with different types of honey for varied flavors. Try buckwheat honey for a richer taste or wildflower honey for a more floral note.
- Substitute the milk with buttermilk for a tangier flavor profile.
- Sprinkle the tops of the muffins with a little raw sugar before baking for a delightful crunch.
- These muffins freeze beautifully! Cool them completely, then wrap individually in plastic wrap and store in an airtight container in the freezer. Thaw overnight at room temperature or gently reheat in the microwave for a quick treat.
Make Ahead:
Prepare the dry and wet ingredients separately, then mix them together just before baking for ultimate freshness. The batter can also be refrigerated overnight for a quick morning bake.
Enjoy the warmth of homemade goodness with these Honey Wheat Muffins. They’re simple, wholesome, and guaranteed to become a family favorite! ๐พ๐ฏ
