These Lemon Thyme Muffins are fluffy, buttery, and bursting with fresh flavors. Fresh flavors are layered in this recipe with the addition of lemon zest and fresh thyme to the batter and a tart lemon-juice glaze.
Preheat oven to 400 degrees F. Line a 12 cup muffin pan with baking liners and set aside.
In a mixing bowl, whisk together flour, sugar, baking soda, salt, lemon zest, and thyme.
In a separate mixing bowl, whisk together the melted butter, buttermilk, sour cream, egg, vanilla and almond extracts. Add the wet ingredients to the flour mixture and mix using a rubber spatula just until all of the flour is moistened. The batter will be lumpy - do not over-mix!
Use a large scoop to fill your prepared muffin pan with about 1/4 cup batter. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan before transferring to a wire rack to cool completely.
To make the glaze, whisk confectioner's sugar, thyme, and lemon juice until smooth. Drizzle over cooled muffins and top with additional thyme.