Honey Lemon Muffins Recipe
Honey Lemon Muffins Recipe photo by Taste of Home

Honey Lemon Muffins Recipe

Publisher Photo
Honey’s subtle sweetness comes through in every bite of these moist little muffins, providing the perfect counterpoint to the bright taste of lemon. Rachel Hart - Wildomar, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 1/4 cup butter, melted
  • 1/2 teaspoon grated lemon peel
  • DRIZZLE:
  • 1/4 cup confectioners' sugar
  • 1 teaspoon lemon juice
  • Additional grated lemon peel

Nutritional Facts

1 muffin equals 178 calories, 5 g fat (3 g saturated fat), 33 mg cholesterol, 171 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a large bowl, combine the flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon peel. Stir into dry ingredients just until moistened.
  2. Coat muffin cups with cooking spray or use paper liners; fill one-half full with batter.
  3. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
  4. In a small bowl, combine confectioners' sugar and lemon juice; drizzle over warm muffins. Sprinkle with additional lemon peel. Yield: 10 muffins.
Originally published as Honey Lemon Muffins in Healthy Cooking June/July 2010, p47

Nutritional Facts

1 muffin equals 178 calories, 5 g fat (3 g saturated fat), 33 mg cholesterol, 171 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Honey Lemon Muffins

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 1, 2013

I got the muffins in the oven and tasted a little of the leftover batter. Compared to the muffins, there's a lot more lemon flavor in the batter and there's more honey flavor in the muffins. I think I'd make a bit more of the glaze to coat them a little better. I used a lemon that I squeezed the juice out of and got 1/2 cup of juice, so I doubled the recipe and got 16 muffins from it. One other thing I'll have to make sure about next time is being more careful with the mixing. I mixed it the way I've mixed muffins before, but this particular one I have to stop mixing earlier. The dry soaks up the liquid, so you don't have to mix it as much. I really like these though, although I might have a bit more lemon juice so it's stronger in the finished product.

MY REVIEW
Reviewed May. 3, 2011

How can you can this recipe "healthy" when it contains all-purpose flour? If I do decide to try the recipe I'll use whole wheat pastry flour.

MY REVIEW
Reviewed Apr. 7, 2011

I liked the taste of these muffins and they were easy to make but they were a little bit on the dry side.

MY REVIEW
Reviewed Jun. 28, 2010

These tasted more like cornbread muffins with a hint of lemon. I couldn't taste the honey. I frosted them with vanilla frosting which added more dimension to them. However, they are so easy to make that I would make them again.

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