This recipe is one of my favorite, sweet yet wholesome breakfast treats. Simple to make whole wheat muffins with honey, this is a great recipe to make year-round.
If you’re looking for a homemade and flavor packed whole wheat muffin recipe, this is the one for you. With the addition of sweet honey, this already great recipe is elevated for a truly delicious snack.
I love baking these muffins and adding them to my boys lunches, and they enjoy them so much, they request them throughout the year.
If you like moist, wheat muffins with the perfect amount of sweetness, these are going to be a new favorite for you as well!
Make sure to bookmark or pin this recipe so you have it handy the next time you want to bake whole wheat honey muffins.
Save this recipe: Bran muffins from bran flakes
How to Make Fresh Baked Whole Wheat Honey Muffins from Scratch
This recipe brings together the homestyle flavor of whole wheat and the subtle sweetness of honey. It’s a great recipe to make for the family or when you want to serve a sweet and simple breakfast to guests.
Prep time is just minutes and bake time is right around twenty minutes. That makes it a great last minutes recipe or quick sweet snack.
To make these muffins you will need a mixer, two mixing bowls, and muffin baking pan.
Pin this recipe for later: Two banana banana muffins
Honey Wheat Muffin Ingredients
Even though you’re making your muffins from scratch, they are super simple and quick. And, all you will be using are common baking ingredients.
Many bakers will even find they have all the necessary ingredients in their pantry already.
But don’t worry, even if you don’t have everything on hand, all these ingredients are readily available at most grocery stores.
- Whole Wheat Flour
- All-Purpose Flour
- Baking Powder
- Egg (beaten)
- Lemon Juice
- Vegetable Oil
- Sunflower Seeds (optional)
Flour: We combine whole wheat flour and all-purpose flour because it produces a superior texture. I’ve adjusted the ratio over the years, but found the current ratio to produce the best muffin texture. You can use more, or all, whole wheat flour if you prefer, but it will impact the final texture.
Baking Powder: This is our leavening agent. It produces tiny air pockets in our muffins that creates the rise we want. If you need an alternative, check out my baking powder substitute guide.
Salt: Salt enhances all the other flavors in our muffins and really helps elevate the flavor. Don’t skip the salt!
Egg: Eggs act as a binder as well as aiding leavening. Eggs produce a moist and fluffy muffin, so I don’t recommend using an alternative in your recipe. Be sure to beat your egg before adding it to the rest of your ingredients.
Milk: Milk provides moisture that improves texture while also aiding in binding our dry ingredients together.
Honey: Honey is the perfect sweetener for whole wheat muffins. I’ve found a half a cup to provide the perfect amount of sweetness without going overboard. But if you want a sweeter muffin, increase honey used to 2/3 cup. I try and use local, organic honey whenever possible, but you can use your preferred brand of honey for your muffins.
Lemon Juice: Lemon juice provides acidity that is needed for leavening as well as to heighten the flavors. Lemon juice is the most common acid for baking, but you can use apple cider vinegar or white distilled vinegar in a pinch.
Another option: Classic whole wheat muffins
Easy to Follow Recipe Instructions
Don’t let the length of the ingredient list worry you. This is an incredibly easy recipe to make. And it only takes a few minutes to get your muffins in the oven.
Just get your ingredients together and beat your eggs and then on to baking!
Step 1: Preheat your oven to 350 degrees
Step 2: Grease your muffin pan cups with butter or non stick cooking spray.
Step 3: Sift your dry ingredients into your mixing bowl.
Note: If you don’t have a sifter, just stir your dry ingredients in the bowl before moving on.
Step 4: In your second mixing bowl, add your beaten egg, milk, lemon juice, and honey.
Step 5: On low, mix gradually mix your dry ingredients into your wet mixture until well combined.
Note: If you do not have a hand mixer, you can stir by hand. If using sunflower seeds, add them in with your dry ingredients.
Step 6: Fill your greased muffin pan cups 2/3 full.
Step 7: Bake for 20 minutes. You muffins are done baking when an inserted toothpick comes out clean.
Step 8: Remove muffins from oven and cool on a wire rack for at least ten minutes before removing from muffin pan.
Step 9: Serve warm or room temperature and enjoy!
Another tasty recipe: Blueberry muffins from cake mix
Whole Wheat Muffins (With Honey)
- 2 Mixing Bowls
- 1 or 2 Muffin Pans
- 1 Hand Mixer optional
- ½ Cup Whole Wheat Flour
- 1 Cup All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 Large Egg beaten
- ½ Cup Milk
- ½ Cup Honey
- ½ tsp Lemon Juice
- ¼ Cup Vegetable Oil
- ½ Cup Sunflower Seeds optional
- Preheat your oven to 350 degrees
- Grease your muffin pan cups with butter or non stick cooking spray.
- Sift your dry ingredients into your mixing bowl.
- Note: If you don't have a sifter, just stir your dry ingredients in the bowl before moving on.
- In your second mixing bowl, add your beaten egg, milk, lemon juice, and honey.
- On low, mix gradually mix your dry ingredients into your wet mixture until well combined.
- Note: If you do not have a hand mixer, you can stir by hand. If using sunflower seeds, add them in with your dry ingredients.
- Fill your greased muffin pan cups 2/3 full.
- Bake for 20 minutes. You muffins are done baking when an inserted toothpick comes out clean.
- Remove muffins from oven and cool on a wire rack for at least ten minutes before removing from muffin pan.
- Serve warm or room temperature and enjoy!
Liv’s Whole Wheat Honey Muffins Recipe Notes
- You can mix your muffin batter by hand or with a hand mixer.
- Sunflower seeds add a nice, earthy crunch to your muffins, but are entirely optional.
- You can line your muffin pan cups with cupcake wrappers instead of greasing.
- If you like a sweeter muffin, increase the honey used to two thirds a cup.
- Store your muffins covered at room temperature for up to three days.