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Lemon Honey Muffins

Lemon Honey Muffins

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Rachaol

Rachaol

These muffins aren't too sweet, but are quite lemony. I like nutmeg, and tend to put a lot more than a dash in the mix.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
  2. In a small bowl, mix the honey, applesauce, yogurt, egg, lemon juice, and lemon zest.
  3. In a medium bowl, mix the unbleached flour, whole wheat pastry flour, baking soda, salt, and nutmeg. Make a well in the center, and pour in the honey mixture. Stir until no large lumps remain. Pour into the prepared muffin pan, filling each cup about 2/3 full.
  4. Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
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Reviews

GBloomfield
10

GBloomfield

9/21/2007

After reading the other reviews I had low expectations but I was happily surprised when these turned out GREAT! The texture was a little spongy, but the flavor was very nice. I might add more lemon next time but they were still really tasty. I will definitely make these again!

Snacky Liz
6

Snacky Liz

12/3/2006

These muffins were super easy and they turned out great. I used lemon chiffon flavored yogurt instead of plain, and added some oats and almonds on top to make them pretty and crunchy.

Gina Marie
6

Gina Marie

10/13/2005

We loved these muffins! I took them to a ladies' function and everyone enjoyed them and was surprised that they were sugarfree. Very moist and stayed that way for a couple of days (don't know past that, they were all eaten up). Extra yummy with a bit of real butter spread on them.

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