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--- lemon_thyme_muffins [2020/07/18 03:46] – created court
+++ lemon_thyme_muffins [2021/01/09 14:38] (current) – court
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 __Ingredients:__
-  * 1½ cups unbleached flour
+  * 1/2 cup butter, melted and slightly cooled
-  * ½ teaspoon baking powder
+  * 1/2 cup buttermilk (can substitute with 1/2c milk and 1/2 tbsp vinegar/lemon juice, sit for 5 min)
-  * ¼ teaspoon salt
+  * 1/2 cup (80 g) sour cream
-  * sprinkling of millet
+  * 1 egg
-  * 2 tablespoons finely minced lemon thyme
+  * 1 tsp vanilla extract
-  * ¾ cup milk
+  * 1/4 tsp almond extract
-  * 1 teaspoon finely grated lemon zest
+  * 1 3/4 cup (280 g) all purpose flour (can blend white and whole wheat)
-  * ½ cup unsalted butter, softened
+  * millet, for crunch (optional)
-  * 1/2 cup plus 2 tablespoons sugar
+  * 1/2 cup sugar
-  * 2 large eggs
+  * 1/2 tsp baking soda
-  * ½ teaspoon vanilla extract
+  * 1/4 tsp salt
-  * 2 tablespoons lemon juice
+  * 1 tbsp lemon zest
+  * 1 tbsp minced fresh thyme (or 2 tsp dried thyme)
+LEMON THYME GLAZE
+  * 1/2 cup (130 g) confectioner’s sugar
+  * 1/2 tsp minced fresh thyme
+  * 1 tbsp lemon juice
 __Directions:__
-Grease a muffin tin. Preheat the oven to 350°F.
+Preheat oven to 400F. Prepare a muffin pan.
+In a mixing bowl, whisk together the melted butter, buttermilk, sour cream, egg, vanilla, and almond extract.
+Whisk together flour, millet, sugar, baking soda, salt, lemon zest, and thyme in a large mixing bowl. Add the wet ingredients to the flour mixture and mix using a rubber spatula just until all of the flour is moistened. The batter will be lumpy – do not over-mix!
-In a small bowl, combine the flour, baking powder, millet, and salt and set aside.
+Use a large scoop to fill prepared muffin pan with about 1/4 cup batter. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan before transferring to a wire rack to cool completely.
-In a measuring cup, add milk and lemon zest, and then most of the thyme (holding back a tsp).  In another bowl, mix butter and 1/2 cup of sugar. Add the eggs, one at a time. Beat the batter until it is light and fluffy, then add vanilla.
+To make the glaze, whisk confectioner’s sugar, thyme, and lemon juice until smooth. Drizzle over cooled muffins.
-Gradually combine the dry ingredients and milk mixture into the butter/sugar bowl, making sure the batter is well blended. Spoon the batter evenly into the cups of the pan.
-Bake for 25 minutes, or until the tops are just starting to turn golden brown and a tester comes out clean. Meanwhile, combine the remaining 2 tablespoons sugar with the lemon juice and the remaining thyme and stir well to dissolve the sugar. When muffins are done, remove the pan from the oven and brush them with the lemon glaze. Let the cupcakes cool in the pan for 5 minutes, then remove them to cool on a rack.
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-from: justapinch.com (adapted from Lemon Thyme Cupcakes recipe)
+from: https://www.bakedambrosia.com/lemon-thyme-muffins/