Go Back
+ servings
5 muffins on small cooling rack. Blue background food photography

Lemon-Thyme Muffins

Enjoy these simple & savory Lemon-Thyme Muffins any time of year. They are delicious on their own but pair perfectly with any saucy & hearty recipe.
Course Side Dishes
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Servings 6 muffins
Calories 226kcal
Author Ana Frias


  • 1 cups all-purpose flour
  • 1 Tbsp. minced fresh thyme
  • 1 Tbsp. lemon zest
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/8 tsp. baking soda measure with your 1/4 teaspoon and only fill half of it
  • 6 tablespoons cup shredded Gruyere or Jarlsberg cheese
  • 1/2 cup plain non-fat Greek yogurt or sour cream
  • 1/4 cup olive oil
  • 1 egg
  • Soft butter for serving optional


  • Preheat oven to 350 degrees. Coat a 6 cup muffin pan with nonstick spray. Set aside.
  • In a large bowl, whisk together the flour, thyme, zest, baking powder, salt, pepper, and baking soda. Stir in the cheese and mix well.
  • In a separate medium bowl, mix the greek yogurt or sour cream, olive oil and 2 eggs.
  • Add it to the flour mixture and stir just until combined well.
  • Scoop batter into muffin cups about 3/4 quarters full.
  • Bake muffins until a toothpick inserted into center comes out clean. About 22 to 25 minutes. Cool in pan then transfer to a rack to cool completely.
  • Serve with soft butter.


Serving: 1muffin | Calories: 226kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 302mg | Fiber: 1g