Lemon Honey Muffins

I never get tired of citrus flavors! They're bright, bold, and refreshing, and always a welcome taste. Lime juice is my favorite, but I do use a lot of lemon juice. It's in our favorite salad dressing, and I squeeze the juice of half a lemon in my first quart of water I drink each day.

Lemon and honey pair together perfectly, and they make a killer muffin. When I saw this recipe for lemon muffins on The Kitchn I knew I had to try them! They easily adapted to using honey in the syrup, and were a huge hit with the family. I had the boys do the poking in the muffins before I spooned the syrup on, and they had fun "stabbing" the muffins. Boys. They're so wild! I'm sure we will be baking these quite a bit.

I almost always have a few stray lemons rolling around the produce drawer, but you could substitute bottled lemon juice (and I use 15-20 drops lemon essential oil if I'm out of citrus zest!). This is a great recipe to keep around for when you're out of fresh or frozen berries, but really want a muffin with some flavor. These deliver on the flavor, for sure!

Lemon Honey Muffins


1 1/2 cups all-purpose flour
1 cup kamut (or whole wheat) flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

3 large lemons, juiced and zested
1 1/4 cups milk
1/2 cup butter, melted and cooled (or coconut oil)
1 egg
1 teaspoon vanilla

For the syrup:
1/3 cup honey
1/2 cup lemon juice

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners (or grease well).

2. In a large bowl whisk the flours, sugar, baking powder, lemon zest, and salt.

3. In a separate bowl stir together the milk, butter, egg, and vanilla. Pour into bowl with dry ingredients and mix just until smooth. Scoop batter into the muffin cups, then bake for 18-20 minutes, until a toothpick comes out clean.

4. While muffins are baking, prepare the lemon honey syrup. Whisk together lemon juice and honey in a small saucepan. Bring to a boil, then cook for 5 minutes, until liquid has reduced a little, and syrup is shiny.

5. As soon as muffins come out of the oven poke holes all over tops with a toothpick. The Kichn recipe says to poke a few, but we poked a bunch, because the syrup wasn't sinking in with just a few. Plus, the cave boys were having a lot of fun!

Spoon hot syrup slowly over tops of muffins. Let cool in the pan for 10 minutes so that the syrup can absorb (plus, if you don't, you will burn your fingers and mouth. Trust me. I know.).

I served these with extra butter and the leftover syrup, and we had a delicious, sticky, special breakfast.

Are you a citrus fan?