I hit a point last week where I thought I might throw up if I had to eat apple cinnamon oatmeal again. I know what you’re thinking, ‘You cook all the time! Just make yourself something different for breakfast!’ This is very true, but when you know you’re spending a full day in the kitchen cooking 3-4 posts for the week ahead, the LAST thing you want to do is cook breakfast!
Instead of having yet another stagnant start to my morning, I made a batch of delicious whole wheat honey lemon muffins and topped them off with a lemon basil glaze. The flavors immediately made me think of summer! The sweetness of the honey and basil with the slight tartness of lemon make for a delectable combination that’s anything but boring!
Muffin recipe adapted from Taste of Home
(makes 10 muffins)
1 cup all-purpose flour
½ cup whole wheat flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup honey
¼ cup lemon juice (about 1 large lemon)
¼ cup butter, melted
½ tsp lemon zest
Lemon Basil Glaze:
2 Tbs heavy cream
2 Tbs chopped fresh basil
1 Tbs fresh lemon juice
¾ cup powdered sugar
Extra basil leaves for garnish
Preheat oven to 375 degrees F (190 degrees C) and lightly grease 10 muffin cups or line with paper liners.
(1.) In a large bowl, whisk together the flours, baking powder, baking soda, and salt. (2.) In a separate bowl, whisk together egg, honey, lemon juice, melted butter, and lemon zest. (3.) Stir into dry ingredients until just mixed. The batter should be fluffy, thick, and lumpy… which is also a perfect description for my cat, who decided to make a bed out of my setup table!
(4.) Fill muffin cups halfway full with batter and place in the oven to bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes and then transfer to a cooling rack for another 10-15 minute.
While waiting on the muffins to cook and cool, you can prep your lemon basil glaze.
In a small bowl, combine heavy cream and chopped basil. Place in the microwave and cook for 45 seconds to 1 minutes. The mixture will become frothy and bubbly, but don’t let it boil over.
Strain cream into a separate bowl and discard basil. Use a fork to whisk in lemon juice and powdered sugar until completely smooth.
Drizzle as little or as much of the glaze as you would like over the top of the muffins, garnish, and serve.
You can also make these ahead of time. Just cover and keep at room temperature. They should hold up for 3-4 days but I doubt they’ll last that long without getting devoured first!