Best 9 Honey Wheat Muffins Recipes

HONEY WHEAT MUFFINS

Steps:

• In a large bowl, combine flours, baking powder, and salt.
• In another bowl, beat egg, honey, milk, and oil; stir into dry ingredients just until moistened.
• Fill greased muffin cups three-fourths full.
• Bake at 375º for 18-20 minutes or until muffins test done.
• Cool in pan for 10 minutes before removing to a wire rack.
• Yield: 6 muffins.
• (You could get 8 muffins out of this batter, though).

HONEY WHOLE WHEAT ENGLISH MUFFINS

Steps:

• Combine yeast and warm water in a small bowl and let bloom for 5 minutes.
• Combine bread flour, whole wheat flour, salt, and baking soda in a medium bowl. Warm yogurt and milk to room temperature in microwave for 30 to 45 seconds.
• Combine yeast mixture, yogurt, milk, butter, and honey in the bowl of stand mixer fitted with a dough hook. Turn mixer to lowest speed and slowly add the flour mixture. Increase speed to medium; beat until dough is smooth and sticky, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly dust a baking sheet with cornmeal.
• Turn dough out onto a lightly floured surface and pat into a 9x13-inch rectangle. Cut the rectangle into 8 square pieces or use a 4-inch round cookie cutter.
• Melt 2 tablespoons of the ghee in a skillet over medium heat. Place 4 of the muffins in the skillet, cover with a lid, and cook until the bottoms are golden brown, 2 to 3 minutes.
• Uncover skillet and flip muffins with a spatula. Cover again and cook until the other side is golden brown, 2 to 3 minutes more. Transfer to the prepared baking sheet and lightly press into the cornmeal to coat. Repeat using remaining muffins and ghee.
• Bake in the preheated oven until centers are cooked through, 6 to 9 minutes. Cool for 5 to 10 minutes, then split with a fork.

HONEY WHEAT MUFFINS

Steps:

• In a large bowl, combine flours, baking powder and salt. In another bowl, beat egg, honey, milk, oil and lemon zest; stir into the dry ingredients just until moistened. , Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

HONEY WHEAT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease muffin cups or line with paper muffin liners.
• In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups.
• Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.

HONEY WHOLE WHEAT ENGLISH MUFFINS

Steps:

• In the bowl of a stand mixer, mix together flours, yeast, baking powder, salt and cinnamon. In a small microwave safe bowl, microwave the water and milk until warm, about 30-60 seconds depending on your microwave. Add the honey to the milk and water, then add to the dry ingredients. Beat on medium speed until flour is completely mixed in, scraping down the sides of the bowl as needed. Using dough hook, mix (knead) until the dough is smooth and starts to pull away from the edges of the bowl, about 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise in a warm place until doubled in size, about 1 hour. Turn dough onto a lightly floured surface and divide in to 8-10 equal portions and shape them into round balls. Dough will be sticky, but try to use the least amount of flour possible. Place balls of dough on cookie sheet that has been sprinkled with cornmeal. Press dough down until it is about 1 inch thick. Spray tops with cooking spray and cover loosely with plastic wrap. Let dough rise until double in size, about 40 minutes. Heat griddle or skillet to medium heat. Brush butter over hot griddle. One at a time, gently place dough cornmeal side down onto griddle, placing the dough 2 inches apart. Reduce heat to medium-low and cook until bottom is well-browned, about 8 minutes. Turn muffins over, reduce heat to low and cook for another 8-10 minutes, or until muffins sound hollow when tapped.

GLUTEN AND WHEAT FREE BANANA HONEY MUFFINS

Steps:

• Preheat oven to 180c (350f) or 160c (320f) for fan forced. Lightly grease muffin pan (I use 1/3 cup muffin pan).
• Sift flours, bicarb, baking soda, xantham gum and salt together, set aside.
• In a separate large mixing bowl, mash banana (I use a fork to mash and mix throughout this recipe), add egg, canola oil, honey, butter and sugars, mix well.
• Add dry ingredients to wet ingredients, mix until well combined.
• Spoon into prepared muffin pan, bake for 20mins.
• Cool on cooling rack.
• Serve warm or cool, with or without butter.

HONEY WHEAT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Combine buttermilk and oats in a small saucepan; heat just until warm; set aside.
• In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, baking soda and salt; stir into wet mixture.
• Pour batter into prepared muffin cups. Bake in preheated oven until lightly browned, about 30 minutes.
• Serve warm.

EASY HONEY-WHEAT MUFFINS

Steps:

• In a bowl, combine the flours, baking powder and salt. In another bowl, combine the egg, milk, honey and butter. Stir mixture into the dry ingredients just until combined. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

PUMPKIN WHEAT HONEY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
• In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
• Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.