Buttermilk Olive Oil Muffins with Lemon and Honey

I’ve mentioned before that Logan is my picky eater. He’s recently decided that he likes muffins, especially these zucchini apple spice muffins and orange spice banana bread (made as muffins instead of bread). The catch is that he doesn’t like muffins with visible chunks of “stuff” in them; it’s a texture issue. For example, blueberry muffins are a no-go for him. I’m constantly trying to figure out new ideas for muffins that are tasty, but chunk-less.

This recipe for Buttermilk Olive Oil Muffins with Lemon and Honey was an experiment for Logan. It had flavor, but nothing too over-the-top and no “chunks.” Madeline and I really liked them and enjoyed them for breakfast with yogurt, but Logan said they were “too fluffy!” See how hard to please he is? I guess that just means there is more for the rest of us!

Buttermilk Olive Oil Muffins with Lemon and Honey
a goodLife {eats} creation

  • 2 cups flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1/2 cup honey
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • zest of 1 lemon
  • 1 tsp vanilla

In a medium bowl, whisk together the flour, salt and baking soda. Set aside. In a small bowl, whisk together the eggs and honey. Stir in the buttermilk, olive oil, vanilla, and lemon zest. Combine the egg mixture with the flour mixture, stirring until just combined. Line 12 muffin cups with liners, or grease well, and divide batter equally between them. Bake at 350 degrees for 15-18 minutes, or until set and golden. Cool in pan for 2 minutes, remove and cool on a wire rack. Serve sprinkled with coarse sugar or a drizzle of honey, if desired.