Orange, ginger, and thyme muffins with brown butter

Orange, ginger, and thyme muffins with brown butter

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 12 muffins
  • 385 gr flour
  • 210 gr butter
  • 1 tablespoon grated ginger
  • 1 teaspoon chopped thyme
  • 2 ¼ teaspoons non-aluminium baking powder
  • ½ teaspoon kosher salt
  • 150 gr bee honey
  • 250 gr chewed sugar
  • 200 gr milk at room temperature
  • 2 tablespoons orange zest
  • 3 beaten eggs
  • Glaze
  • 3/4 cup icing sugar
  • ¼ cup orange juice
  • ¼ teaspoon grated ginger


    Preheat oven to 180°C
    Boil the butter until it changes color to an amber brown taking care not to burn it
    Let it cool for 5 minutes and add the grated ginger and thyme to infuse
    Mix flour, baking powder, zest, sugar and salt
    Mix eggs, milk and honey
    Add wet to dry ingredients
    Add the butter and mix until everything is integrated without over mixing to prevent them from being too dense (leaving lumps helps them rise better)
    Distribute the mixture in a greased pan for 12-cavity muffins
    Bake for 35 minutes or until the center is firm
    Remove from the pan and let cool completely in bars
    To make the glaze mix everything well and put on top of the muffins


Log in or Register to write a comment.