Lemon Orange Honey Muffins (Printable version)
Citrusy honey-sweetened muffins topped with a fragrant thyme crumble, ideal for breakfast or snacking.
# What you need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup honey
06 - 1/3 cup vegetable oil
07 - 2 large eggs
08 - 1/2 cup plain yogurt
09 - 1/4 cup freshly squeezed orange juice
10 - 2 tablespoons freshly squeezed lemon juice
11 - Zest of 1 orange
12 - Zest of 1 lemon
13 - 1 teaspoon vanilla extract
→ Thyme Crumble Topping
14 - 1/3 cup all-purpose flour
15 - 3 tablespoons granulated sugar
16 - 2 tablespoons unsalted butter, cold and cubed
17 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
18 - Pinch of salt
# How To:
01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk the honey, vegetable oil, eggs, plain yogurt, freshly squeezed orange juice, lemon juice, orange zest, lemon zest, and vanilla extract until smooth and well incorporated.
04 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix, as this can produce tough muffins.
05 - Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
06 - In a small bowl, combine the flour, granulated sugar, thyme leaves, and a pinch of salt. Add the cold cubed butter and use your fingertips or a fork to work it in until the mixture resembles coarse crumbs.
07 - Sprinkle the thyme crumble evenly over the top of each portioned muffin batter.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
09 - Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The thyme crumble on top is the kind of unexpected twist that makes people close their eyes after the first bite and ask what exactly is in these.
- Honey instead of refined sugar in the batter gives these muffins a gentle, rounded sweetness that never feels heavy.
02 -
- Overmixing the batter activates gluten and turns muffins rubbery; a few small lumps are completely fine and actually desirable.
- Cold butter for the crumble is nonnegotiable; if it softens before baking, the topping melts into a smooth cap instead of a craggy, crunchy one.
03 -
- Let the muffins cool completely before covering them; trapped steam turns that beautiful crumble topping soggy within hours.
- Double the crumble recipe and freeze the extra; it keeps for a month and is brilliant scattered over fruit or oatmeal.