Lemon Thyme Muffins

Ingredients:

• 1/2 cup butter, melted and slightly cooled
• 1/2 cup buttermilk (can substitute with 1/2c milk and 1/2 tbsp vinegar/lemon juice, sit for 5 min)
• 1/2 cup (80 g) sour cream
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 3/4 cup (280 g) all purpose flour (can blend white and whole wheat)
• millet, for crunch (optional)
• 1/2 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 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:

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!

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.

To make the glaze, whisk confectioner’s sugar, thyme, and lemon juice until smooth. Drizzle over cooled muffins.

from: https://www.bakedambrosia.com/lemon-thyme-muffins/