Honey Rice Muffins
Fluffy, golden, and bursting with natural sweetness, these Honey Rice Muffins are a delightful twist on the classic muffin recipe. Infused with the aromatic richness of honey and the surprising addition of cooked white rice, these muffins are a unique combination of texture and flavor. Easy to make in under 30 minutes, they’re perfect for breakfast, snacks, or as a grab-and-go treat. The rice adds a subtle chewiness and heartiness, while the buttery, vanilla-infused batter creates a perfectly moist crumb. Ideal for busy mornings or weekend baking, these versatile muffins are great served warm with a dollop of butter or enjoyed at room temperature. Plus, they’re crafted with pantry-friendly ingredients, making them a quick and wholesome option for any occasion.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups cooked white rice
- 0.5 cups milk
- 0.5 cups honey
- 0.25 cups unsalted butter, melted
- 2 items large eggs
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Add the cooked white rice into the dry ingredients and gently toss to coat the rice and evenly distribute it through the mixture.
In a separate medium bowl, whisk together the milk, honey, melted butter, eggs, and vanilla extract until smooth and well mixed.
Pour the wet ingredients into the dry ingredients and stir gently using a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 of the way full.
Place the muffin tin in the preheated oven and bake for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 104.7 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 268 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
