Print
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 minutes
Cook Time 22 minutes minutes
Total Time 37 minutes minutes
Servings 6 muffins
Calories 226kcal
- 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 the egg.
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