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Lemon Buttermilk Muffins

Servings: 12 Muffins


  • 1 1/2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 2/3 cup cane sugar
  • 1 lemon zested
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • scant 1/2 cup of olive oil


  • Preheat oven to 350 degrees. Grease a 12-cup muffin tin.
  • In a medium bowl, combine flour, baking powder and salt. Set aside.
  • In a larger mixing bowl, rub the sugar and zest together until combined and fragrant. Add the buttermilk, eggs, extract and olive oil and whisk together.
  • Add the dry ingredients and combine.
  • Scoop batter into muffin tins and bake for 20-25 minutes. When the tops of the muffins are golden brown, they are done.