Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper liners.
Whisk together the cornmeal, flour, sugar, baking powder, lemon zest and salt in a large bowl.
In another bowl, whisk together the milk, eggs, yolk, honey and olive oil. Create a well in the center of the dry ingredients and add the wet ingredients. Stir until just mixed.
Evenly divide the batter among the muffin cups. Bake until golden, 18 to 20 minutes. Let cool before serving.
Recipe courtesy of Gabriele Corcos and Debi Mazar