These Honey Wheat Muffins are light and fluffy with the perfect hint of honey sweetness. The combination of whole wheat and all purpose flours in this easy muffin recipe gives them a slightly nutty flavor while being moist and tender.
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Today’s recipe is one of those great reliable “need to have” recipes. These Honey Wheat Muffins are a moist, tender whole wheat muffin recipe that are equally perfect at breakfast as they are as a side to chili or soup. These Wheat Muffins are completely versatile, and this recipe adds the subtle sweetness of honey and the nutty flavor of whole wheat that makes them really special!
Honey Wheat Muffins Can Be Enjoyed at Breakfast, Lunch or Dinner!
I have a few side dishes here that are just as good as a sweet treat, as they are acceptable as a side dish at dinner. My Southern Pecan Bread and my Pumpkin Beer Bread are two of my favorite desserts-in-disguise. And these Honey Wheat Muffins are no different. A pat of butter and a drizzle of honey makes this soft muffin an indulgence, but they pair perfectly with BBQ and Chicken Noodle Soup as well! Have I convinced you yet?
How To Make Honey Wheat Muffins
What I like best about these muffins is the addition of whole wheat and honey. The whole wheat in the recipe adds a nutty flavor that can’t be duplicated by using 100% all purpose flour. It adds depth, as well as added health benefits, like dietary fiber and protein.
I LOVE Bob’s Red Mill Whole Wheat Flour, which is what I used in this recipe. Bob’s Whole Wheat Flour is made from red hard wheat to create a flour ideal for all kinds of baked goods.
Why Do You Use a Combination of Whole Wheat and All Purpose Flour?
You can absolutely make this recipe using ALL Whole Wheat Flour. Actually, in pretty much all baking you can sub in whole wheat flour for all purpose, but there are a few things you need to know before you do so. I personally prefer the texture in my baked goods when I use a combo of whole wheat flour and all purpose flour. Here’s why:
- Whole Wheat Flour bakes up a little more dense than all purpose flour. It absorbs more moisture, so your baked goods will have a different texture than if using 100% all purpose.
- You can avoid dry baked baked goods by slightly increasing the amount of liquid that goes into the recipe or decreasing the amount of whole wheat flour. 3/4 cup of whole wheat flour equals 1 cup of all purpose flour.
- Subbing in whole wheat flour in cookies works great, but in cakes where texture is key, not so much. It won’t be bad, it will just be different and if you’re new to baking with whole wheat flour, I recommend starting slowly, adding in whole wheat flour in small portions to baked goods and see how you like it!
- Try adding whole wheat flour to your baked goods slowly, by replacing 1/3 to 1/2 cup of white flour with whole wheat. You will taste the difference, and the texture won’t be altered very much. That’s what we did with today’s Honey Wheat Muffin Recipe. You get the flavor of the whole wheat, while not compromising the fluffy, light, and moist texture!
Can You Taste the Honey in these Whole Wheat Muffins?
The answer is yes and no. If you don’t know there is honey in these, you might not guess it. But the honey pairs so well with the whole wheat, and the subtle sweetness it gives is just enough without being overpowering. Once you know the honey is the sweetener, you will definitely detect it when you are eating these muffins. And of course if you choose to drizzle a little extra honey on top I won’t be mad about it.
What Can You Add To These Whole Wheat Muffins?
In the recipe I added a little turbinado sugar to top the muffins. I also included the option of sprinkling a little cinnamon sugar on top also. Both of these options adda small amount of sweetness and texture to the top of the muffin, which is really nice, but not necessary.
You can also add:
- Chopped Walnuts/Pecans: Add in 12 cup of your favorite nuts to add texture.
- Dried fruits: 1/2 cup or so of Raisins, Dried Cranberries or Dried Cherries would be fantastic!
- Ground Ginger: Just 1/4 teaspoon will add a nice hint of ginger taste!
- Mashed Banana or Applesauce: In place of the egg add in 1/4 cup of either of these as an alternative
These Honey Wheat Muffins are always a hit in my house. They are really easy to make and bake in under 20 minutes. I hope you love them as much as I do!
Looking for other muffin recipes? Try these:Print
These Honey Wheat Muffins are so easy, subtly sweet, and crazy soft!
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup honey
- 1 teaspoon vanilla
- optional 2 tablespoons turbinado sugar OR 1 1/2 tablespoons cinnamon sugar (1 tablespoon granulated sugar + 1/2 teaspoon ground cinnamon)
- Preheat oven to 375°F. Line a muffin tin with 8 cupcake liners and set aside.
- In a large bowl whisk together the all purpose flour, whole wheat flour, salt, and baking powder.
- In a medium bowl whisk together the buttermilk, egg, oil, honey, and vanilla until combined.
- Add the wet ingredients into the dry ingredients and stir just until smooth.
- Fill the liners 2/3 full.
- Sprinkle the turbinado sugar or cinnamon sugar on top of the batter, if desired.
- Bake for 16-18 minutes, or until set.
- Remove from the muffin tin and allow to cool on a wire rack. Serve warm or at room temperature.
Store airtight at room temperature for up to 3 days.
- Serving Size: 1 muffin
- Calories: 242
- Sugar: 21.7 g
- Sodium: 248 mg
- Fat: 8.3 g
- Carbohydrates: 39.7 g
- Protein: 3.9 g
- Cholesterol: 31.9 mg
Keywords: cookies and cups, muffin recipe, whole wheat muffins, honey wheat muffins, honey, honey muffins
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