Honey–Lemon Spring Muffins

March brings the first big nectar flow and fresh spring citrus. These bright, simple muffins

highlight the flavor of local honey and are perfect for celebrating the season.

INGREDIENTS

• 2 cups all-purpose flour

• 1⁄2 cup local honey

• 1⁄2 cup sugar

• 1⁄2 cup melted butter (or mild oil)

• 2 eggs

• 3⁄4 cup milk or buttermilk

• Zest of 1 lemon + 2 tbsp fresh lemon juice

• 2 tsp baking powder • 1⁄2 tsp baking soda • 1⁄2 tsp salt • 1 tsp

vanilla

• Optional glaze: 1⁄4 cup honey + 1 tbsp lemon juice + 1⁄2 cup

powdered sugar

INSTRUCTIONS

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin pan.

2. In a large bowl, whisk together flour, baking powder, baking

soda, and salt.

3. In another bowl, mix honey, sugar, butter, eggs, milk, lemon

zest, lemon juice, and vanilla.

4. Stir wet into dry just until combined — don’t overmix.

5. Fill muffin cups about 3⁄4 full. Bake 16–18 minutes until lightly

golden.

6. Optional: whisk glaze and drizzle over warm muffins.

BAKING WITH HONEY

Baking with honey? Substitute 3⁄4 cup honey for every 1 cup

of sugar, reduce liquid by 1⁄4 cup, and lower your oven temp

by 25°F to prevent over-browning.