I could write a lot here about these muffins, but is that what you really want? A story about why I chose these particular muffins and the background of what I was feeling at the time? Probably not. You saw the title and you’re like, “Ooh, muffins – put that recipe in my face right now!” So instead of the whys and wherefores of these muffins, I will instead talk about the muffins themselves.
I had wanted something light, with a little bit of bright flavor and that would be easy to make and not too heavy. These turned out to be the exact right thing to make and bring to book club with me for a transitional time of year when it might still be raining out, but you want to at least pretend that it’s going to be spring. And these muffins are tasty – everything I could have wanted and more. Not only did they get gobbled up at book club, they were devoured at a family brunch later that day, and by the family in the days that followed. These are your perfect springtime muffins – get on it!
Lemon Honey Olive Oil Muffins
Yield: About 12 muffins (I doubled the recipe and got 22)
1 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup almond meal (if you don’t have this, add the same amount of AP flour)
3/4 cup sugar
1 tbsp lemon zest
3 large eggs (room temperature)
1/3 cup olive oil
1/4 cup honey
1 tbsp coarse sugar (for topping, I use this, and it does great double duty)
Preheat oven to 350F. Line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and almond meal. In a large bowl, whisk together sugar and lemon zest, followed by the eggs. Whisk in olive oil and honey, then stir in the flour mixture and mix until no streaks of dry ingredients remain.
Divide batter evenly into prepared muffin cups and top with coarse sugar. Bake for 20-24 minutes, or until a toothpick inserted into the center of the muffins comes out clean or with only a few moist crumbs attached.
Transfer muffins to a wire rack to cool completely.