Honey Wheat Muffins
Start your morning on a wholesome note with these golden Honey Wheat Muffins, a perfect blend of hearty whole wheat flour and a touch of sweetness from rich, natural honey. Infused with creamy Greek yogurt, a splash of milk, and fragrant vanilla, these muffins are incredibly moist and flavorful, making them a family favorite. Ready in just over 30 minutes, they’re an ideal grab-and-go breakfast or snack. With simple ingredients and a quick prep time, this recipe is approachable for beginners yet satisfying enough for seasoned bakers. Serve them warm with a pat of butter, a drizzle of extra honey, or your favorite jam for an irresistible treat. These honey wheat muffins are a must-try for anyone looking to enjoy a healthier baked good without compromising on taste!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.25 cups unsalted butter
- 0.5 cups honey
- 0.75 cups plain Greek yogurt
- 0.5 cups milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
In a medium microwave-safe bowl, melt the unsalted butter. Let it cool slightly, then stir in the honey, Greek yogurt, milk, egg, and vanilla extract. Mix until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Enjoy these honey wheat muffins plain or spread with butter, jam, or a dollop of yogurt!
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 11.3 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 108 mg | 2% | |
*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.
