Lemon Thyme Muffins – #MuffinMonday

by Kate on September 17, 2012

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Truth be told, when I first saw the original recipe that I was supposed to be adapting this week I drew a complete blank. The original is a lemon zucchini muffin with whole wheat flour, almond flour and oats. It actually sounds very healthy which is perfect for our household but that’s not the way Muffin Monday works. It’s not just make the recipe before you. It’s make the recipe your own! So I continued to think and was coming up with a whole lot of nothing. Usually, when I make muffins each week, I make them with whatever I have in the house which makes it extra challenging to get creative.

This week I just wasn’t being struck with creativity at all until the other morning as I was looking for zucchini actually, not for muffins but for a frittata. In the vegetable drawer was a package of fresh thyme. That’s when it hit me!  Lemon and thyme would be wonderful together! I would need to make some other adjustments but I had my idea and what an idea it was. Normally, the muffins are consumed by Mike and Maddy. I try one but usually that’s it. A testament to the wonder of these muffins is that I ate three of them!

The shining star of these muffins is definitely the lemon, making them bright and fresh. The burst of lemon is complemented by the thyme. The finished product is a moist, tender muffin that will have you going back for more than one. Happy Monday! Hope you all have a great week!



One Year Ago: Double Chocolate Cayenne Cookies

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Lemon Thyme Muffins – #MuffinMonday

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

Yield: 12 muffins

Lemon Thyme Muffins – #MuffinMonday

A moist, tender muffin bursting with lemon and a hint of thyme.


  • 1 cup all purpose flour
  • 1/2 cup almond meal
  • 1 1/2 teaspoon baking powder
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 4 springs of fresh thyme, leaves removed
  • 1/2 cup granulated sugar
  • 3 tablespoons lemon zest
  • 4 tablespoons lemon juice
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 teaspoon almond extract
  • Sanding sugar or turbinado sugar, for sprinkling (optional)


  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine the flour, almond meal, baking powder, cornmeal, salt and fresh thyme leaves.
  3. In a large bowl, combine the sugar, lemon zest, lemon juice, eggs, vegetable oil, buttermilk and almond extract.
  4. Add the dry ingredients to the wet ingredients and stir just until moistened. Do not overmix.
  5. Fill each muffin cup 2/3 full and sprinkle with sugar, if using. Bake 18-20 minutes, until top springs back when gently touched and lightly golden on top.
  6. Cool on a wire rack.
  7. Enjoy!


Inspired by http://www.texanerin.com


{ 14 comments… read them below or add one }

Baker Street September 17, 2012 at 5:43 am

Lemon is truly the star here! LOVED your variation this week. Very creative and unique.


Kate September 17, 2012 at 7:07 pm

Thanks so much!! I appreciate that 🙂


Jennie @themessybakerblog September 17, 2012 at 8:38 am

I had the same problem, Kate. I had to think quick when I was shopping at the grocery store. I was about to grab a zucchini, but found none in the bin. Oh no, what do I do now? Then I saw the carrots. They really did save my life.

Your muffin sounds perfect. Lemon and thyme complement each other so well. They look beautiful. Happy #MuffinMonday!


Kate September 17, 2012 at 7:08 pm

I can’t wait to check yours out! Love carrot cakes/muffins 🙂 And thanks!


Stacy September 17, 2012 at 10:55 am

I can smell those from here! (And I am very, very far away.) Thyme and lemon are perfect muffin partners. In fact, just perfect partners!



Kate September 17, 2012 at 7:08 pm

Ha! So glad they wafted your way 😉


Meena September 17, 2012 at 11:09 am

Beautiful pairing. I hope dry thyme works.


Kate September 17, 2012 at 7:09 pm

Thanks Meena! I used fresh but I’m sure dry would work also. I just prefer fresh herbs. If you try them with dried thyme, do let me know how they turned out!


Deborah September 17, 2012 at 2:33 pm

I am a lemon lover, and I think the thyme in these sounds wonderful!


Kate September 17, 2012 at 7:10 pm

A girl after my own heart! I adore lemon. Thanks so much!


Lisa September 18, 2012 at 5:23 am

Lemon and thyme is such a fantastic combo. I made lemon – thyme meringue macarons back in ’09 and everyone loved the combo! Now I need to try it in muffin form with your awesome recipe. They looks so pretty too!


Kate September 19, 2012 at 3:56 pm

Wow! Those lemon thyme macarons sound so good. I think I need to go look those up! Thanks Lisa!


Carrie @ poet in the pantry September 18, 2012 at 9:07 pm

Nice choice! I like the cornmeal addition, too! 🙂 I like to make muffins that use up what’s in the house but in this case, I ended up with a ton of extra zucchini instead in my attempt to ensure I had enough for this. Oops!


Kate September 19, 2012 at 3:58 pm

Thanks! And I’m sure you’ll find a use for all that zucchini 😉


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