Start by zesting and juicing the lemon. You might need a second lemon depending on the size. I'd buy two, just in case!
Preheat the oven to 350°F (177°C) and either line a muffin pan with wrappers or grease with cooking spray. If using cooking spray, be sure to thoroughly grease each muffin cup. This recipe yields 8-10 muffins.
In a medium bowl, whisk the flour, baking powder, salt and lemon zest.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, making sure each is well incorporated. Mix in the lemon juice and extracts.
On low speed, add in 1/3 of the flour mixture, followed by the honey, 1/3 of the flour, the milk and the remaining flour. Mix until just combined.
Fill the prepared muffin cups 3/4 full of batter and fill any empty cups with the same amount of water. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins rest in the pan for 5 minutes before removing them to a wire cooling rack. Store them in an airtight container. These will be fine on the counter for a few days. Enjoy!