Happy Monday! Lemon Olive Oil Honey Muffins

This weekend was relaxing.  It was all about the little things; the things that can make life simple.

It was full of bike rides and morning runs...

There was a stop at the neighborhood farmers market on the way to breakfast Saturday...

So, excited for summer tomatoes!  These have been delicious in caprese salad...trust!

Some seriously delicious bread!

There was planning for this coming weekend...so excited for the DC Grey Market!

There was a visit up to Columbia Heights to hang out with Stephanie and talk over some seriously delicious vegan baked goods.  I may or may not have stuffed myself with a sticky bun...

So...I just wanted to make a few muffins to take my mind off of all the baking that will happen this weekend.  To mix something up that was simple, easy and delicious.  These cupcakes are light, with just the right amount of tartness and sweetness from the lemons and honey.  They really are simple and easy.  The sugar adds a nice crust on top and the glaze just brings it all together.  Some days you just need something simple and easy.  

Hey there polka dots...what's up?

Let's get this whisk moving...

Fresh out of the oven....

Lemon Olive Oil Honey Muffins: (recipe adapted from Baker Street)

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup honey (preferably local)

1/2 cup sugar

1/2 cup extra virgin olive oil

1/2 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons grated lemon zest (from about 2 lemons)

2 tablespoons fresh-squeezed lemon juice

Glaze:

1/2 cup powdered sugar

2 tablespoons fresh-squeezed lemon juice

1 teaspoon honey

1. Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick baking spray or line with paper cups (spray the inside of the cups with baking spray to prevent muffins from sticking to the paper).

2. In a large bowl, whisk together flour, baking powder, baking soda and salt until well combined. Set aside. 

3.  In a separate medium bowl, combine honey, sugar, olive oil, eggs, lemon zest and lemon juice.  Whisk together until well combined.

4.  Alternating between the dry ingredients and the buttermilk, starting and ending with the dry ingredients, gently whisk into the wet ingredients. Don’t over mix.  Divide batter between muffin cups using a large spoon or cookie scoop – the cups should be mostly full.

5.  Bake for 17 – 19 minutes or until the center of a muffin springs back lightly to the touch or a toothpick inserted into the middle of a muffin comes out clean.  

6.  While muffins are baking, make glaze.  Whisk together all three ingredients and then while muffins are warm, drizzle glaze over muffins.  Serve and enjoy!