1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature (plus about 3 TBSP for greasing muffin pans)
zest 1 lemon
1/4 tsp freshly ground nutmeg
3/4 cup milk
3/4 cup high quality honey + 1/4 cup honey for drizzling on top
1 tsp vanilla
Preheat the oven to 350F.
Using a silicone pastry brush and really, really soft butter, “paint” the inside of the muffin wells to grease them. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and lemon zest.
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.
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 (Be super careful, its hot! This is why you want to grease the pan really well!) 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 (its ok for it to drip down the sides). 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.
Remove from the oven and allow to cool.