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!
- 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.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 182Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 258mgCarbohydrates 29gFiber 1gSugar 13gProtein 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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