- 1 3/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, room temperature
- zest of 1 lemon
- 1/4 tsp freshly ground nutmeg
- 3/4 cup milk
- 2 eggs
- 3/4 cup honey + 1/4 cup honey for drizzling on top
- 1 tsp vanilla
Preheat the oven to 350F. Butter the inside of the muffin wells extremely well. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and lemon zest. Cut in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.
In a small bowl whisk together the milk, eggs, honey, and vanilla. Pour the liquids over the dry mixture and combine until just combined - do not over-mix.
Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.
Bake for 16 minutes, or until mostly done but not quite golden enough.
Remove from the muffin pan and place the muffins on a silpat lined rimmed baking sheet.
Warm the remaining 1/4 cup honey in the microwave for about 10 seconds.
Using a silicone pastry brush, coat the tops of the cakes with the honey. Allow to sit for about 5 minutes to let the honey soak into the cakes.
Bake for an additional 8-10 minutes, or until the cakes are golden brown.
The Gingered Whisk