These Meyer Lemon and Olive Oil Muffins are probably the moistest muffins I have ever eaten. I completely attribute that to the olive oil. And, they have just the right touch of Meyer lemon. Actually, they are so moist, that you don’t really need to butter them, but the combination of the Meyer lemon and honey rose butter is really something that shouldn’t be missed. More often than not, I don’t eat a huge amount of the sweets I make because I would be huge if I did, but by the time I was finished with the photo graphs, I had already eaten two of these. Of course, it helped that they are not super sweet… just sweet enough. But, you really need to try these.
Compound butter is really just butter that has something good mixed into it. This particular butter was the homemade butter I made for Foodie Friends Friday Daily Dish, so if you want to know how to make your own, you can find out here. But, you can use butter you bought at the grocery store just as well. The butter also has dried culinary roses crushed and mixed in. They are kind of hard to find in stores, but you can order them from Amazon. Honestly though, I don’t think they add that much flavor, so you could get really close just using the rose water.
- 2 cups all-purpose flour
- 2 tsps. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup plus 2 Tbsps. sugar
- 1/4 Meyer Lemon Juice (the juice of about 1 1/2 Meyer lemons)
- 1 Tbsp. Meyer lemon zest (the zest of about 2 Meyer lemons)
- 3/4 cup plus 2 Tbsps. whole buttermilk
- 1/2 cup extra virgin olive oil
- 1 egg
- 1/3 cup butter at room temperature (I made my own.)
- 1 tsp. rose water
- 1 tsp. honey
- 1 tsp. crumbled dried culinary rose petals
- salt to taste
- Preheat oven to 350 degrees.
- Line a 12 cup muffin pan with paper liners or grease the pan.
- Whisk together flour, baking powder, baking soda, 1/2 teaspoon salt and sugar.
- Add lemon juice, lemon zest, buttermilk, olive oil, and egg. Stir with a fork just until all ingredients are moistened.
- Fill muffin cups 2/3 to 3/4 of the way full.
- Bake for 15 to 20 minutes or until a wooden pick inserted in the center comes out clean.
- Cool on a wire rack until cool enough to touch but still warm.
- Serve warm with Honey Rose Compound Butter. They will still be good when cool too, just not quite as decadent.
- While the muffins are cooking, use a small spatula or knife to stir rose water, honey, and rose petals into the butter. Stir in a little salt to taste. (I used two pinches.)