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.