Honey Lemon Thyme Muffins
These honey lemon thyme muffins are so soft and delicious! Packed with lemon flavour and infused with thyme, the buttery crumble topping adds a perfect finish.<br><em>Did you make this recipe? Share it with me on social media <strong>@houbakes</strong>!</em>
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/4 cup oats
- 1/4 tsp salt
- 1/4 cup butter, melted (1/2 stick)
- 3 cups AP flour
- 1 tbsp + 1 tsp baking powder
- 1/8 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (or milk)
- 1-2 tbsp chopped fresh thyme
- 2 eggs
- 1/2 cup honey
- 1/2 cup oil
- 2 tsp vanilla
- juice of 1 lemon (~1/4 cup)
- zest of 1 lemon
- 1/2 tsp almond extract (optional)
Instructions
- 1
Preheat oven to 425°F. Line a 12-cup muffin pan with muffin liners or squares of parchment.
- 2
Prepare the crumble topping: In a small bowl, mix flour, sugar, oats, and salt. Add melted butter and stir to combine.
- 3
Prepare the batter: In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- 4
In a small saucepan, heat milk or buttermilk and add thyme over medium-low heat. Continue to heat until the aroma of thyme begins to waft up from the milk. Pour into a bowl and set aside to cool. (Let sit in an ice bath for faster cooling.)
- 5
In a large bowl, beat eggs. Add honey, oil, vanilla, lemon juice, lemon zest, and almond extract (if using). Add milk/buttermilk after it's cooled.
- 6
Add dry ingredients into wet ingredients. Mix just to moisten — do not overmix! Batter will still have some small lumps.
- 7
Ladle into prepared muffin liners. (It might seem like a lot of batter, but the extra batter means bigger muffin tops!) Sprinkle crumble topping on top.
- 8
Bake for 5 minutes, then turn down the oven temperature to 350°F and bake for another 15 minutes.
- 9
Let cool on a baking rack. Best served warm with honey butter. Store covered at room temperature.