Milk and honey corn muffins from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 34) by King Arthur Flour

  • honey
  • eggs
  • Show all ingredients...
  • Serves : 12 muffins

  • EYB Comments

    Can substitute white whole wheat flour for whole wheat pastry flour.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white whole wheat flour for whole wheat pastry flour.

  • racheljmorgan on June 01, 2026

    Nice half corn, half whole wheat muffin. Not particularly sweet. Used jumbo pan, they're enormous

  • sometimes on February 08, 2026

    Made as written for a change of pace from my usual non-sweet cornbread. Overall pretty good, not excessively sweet and a pleasant light honey flavor, but I did find them a bit crumbly; otoh I was not using KA products for this. Might opt to sub some or all of the ww pastry flour for a stronger one as mentioned in the text on a remake.

  • twoyolks on July 26, 2016

    A really nice corn muffin. The whole wheat and the honey really compliment the corn well without the whole wheat sour flavor. These are definitely muffins and not corn bread.

  • Christine on August 20, 2012

    I've made this recipe many times and for me, these are the "perfect" corn muffin. They're not too sweet and chock-full of whole grains, though you'd never know it, just by tasting them. They are nice and moist right out of the oven, though they do benefit from a quick zap in the microwave if you're eating them leftover.

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