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Lemon Orange Honey Muffins with Thyme Crumble Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 4 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these bright and flavorful Lemon Orange Honey Muffins topped with a fragrant thyme crumble. Perfectly moist and sweetened naturally with honey, these muffins combine citrus zest with a buttery, herbaceous topping that adds a delightful crunch and aromatic complexity. Ideal for breakfast, brunch, or a light snack, these muffins bring a refreshing twist to traditional baked goods.

Ingredients

Muffin Batter

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 tablespoon orange zest (from about 1 orange)
  • 1 teaspoon pure vanilla extract

Thyme Crumble Topping

  • 1/3 cup all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 1/4 cup cold unsalted butter, cubed
  • 1 tablespoon fresh thyme leaves, finely chopped

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it.
  2. Mix dry ingredients for the muffins: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
  3. Combine wet ingredients: In a separate bowl, whisk the melted butter, buttermilk, eggs, honey, lemon zest, orange zest, and vanilla extract until smooth and fully combined.
  4. Incorporate wet and dry mixtures: Pour the wet ingredients into the bowl of dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy for moist muffins.
  5. Prepare thyme crumble topping: In a small bowl, combine the flour, brown sugar, and chopped thyme. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  6. Fill muffin cups: Divide the batter evenly between the 12 muffin cups, filling each about three-quarters full. Then, sprinkle a generous amount of thyme crumble topping over each muffin.
  7. Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Notes

  • For extra citrus flavor, add a teaspoon of lemon or orange extract if desired.
  • Make sure the butter for the crumble topping is cold to achieve the best crumbly texture.
  • These muffins freeze well—wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
  • Substitute buttermilk with a mixture of 1 cup milk plus 1 tablespoon lemon juice or vinegar, allowed to curdle for 5 minutes.
  • Use fresh thyme for the best flavor; dried thyme is not recommended as it will lose the fresh herb aroma.

Find it online: https://cookedbylina.com/lemon-orange-honey-muffins-with-thyme-crumble-recipe/