prep time: 10 minutes │ cook time: 30 minutes │ total time: 40 minutes

Ingredients:

• 1 3/4 cup flour

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup (1 stick) unsalted butter, room temperature

• zest of 1 lemon

• 1/4 tsp freshly ground nutmeg

• 3/4 cup milk

• 2 eggs

• 3/4 cup high quality honey + 1/4 cup honey for drizzling on top

• 1 tsp vanilla

Instructions:

1. Preheat the oven to 350F.

2. Thoroughly grease a muffin tin either with baking spray or with softened butter and set aside.

3. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and lemon zest.

4. Using a fork, or very clean fingers, mix in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.

5. In a small bowl whisk together the milk, eggs, honey, and vanilla.

6. Pour the liquids over the dry mixture and combine until just combined — do not over-mix.

7. Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.

8. Bake for 16 minutes, or until mostly done but not quite golden enough.

9. Remove from the muffin pan and place the muffins on a parchment-lined baking sheet.

10. Warm the remaining 1/4 cup honey in the microwave for about 10 seconds.

11. Using a silicone pastry brush, coat the tops of the cakes with the honey (its ok for it to drip down the sides). Allow to sit for about 5 minutes to let the honey soak into the cakes.

12. Bake for an additional 8-10 minutes, or until the cakes are golden brown.

13. Remove from the oven and allow to cool.

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