7 Reviews
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Kathy Hampton on 5.14.2013
Love these! I make the glaze a bit thinner and drizzle it on right out of the oven while still in the muffin pan. Let it soak into the muffins before removing. OMG! SO GOOD!
littleladylones on 6.13.2011
Make. These. Now. I promise they won’t dissapoint! I didn’t use as much glaze, and they could stand alone without it.
jevans on 1.17.2011
Yum Yum Yum! I used onceuponafarm’s idea with the lavendar. Yum! I also sprinkled some cilantro on a couple–jury is still out on those. I think I like it. And as usual for me, I over-blended and ended up with domes. Oh well. They are just for me & hubs so domes are ok. Instead of the glaze, I spooned the fresh lemon juice on top. I like the tangy-ness 
Thank you for the recipe!! I’ll definetly make them again and try to not over-blend
jerobinso on 8.2.2010
I just made these, and they are very nice- sweet and a bit savory. I didn’t have thyme, but I used rosemary instead.
A word of warning though: I made these in a blender with a spout on the side (to dispense contents), and all the sugar got stuck in the spout at the beginning and didn’t mix back in with the other ingredients. I didn’t find out until I cleaned up and the cakes were in the oven! The glaze made up for it, so all is well.
onceuponafarm on 7.23.2010
When I decided to make this recipe I didn’t have Thyme, so I used the mint from my garden instead. I couldn’t taste the mint but the taste of the lemon alone was delicious. I made this recipe 2 more times (without Thyme again) first substituting the lemon for lime, and then substituting the lemon for orange. Orange muffins and lime muffins– YUM!
The structure of the muffin is firm and not crumbly at all. You could probably substitute different citrus and herbs for some fun combinations.
(I’m thinking about making lavender-lemon muffins next time!)
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Kathy Hampton on 5.14.2013
OMG! I love these cupcakes/muffins. I usually make my glaze a bit thinner and drizzle it on the muffins fresh out of the oven BEFORE I take them out of the muffin pan. Let the glaze soak in . . . WOW! SO GOOD!
wainblatrobert on 2.14.2011
great recipe and who would’ve thought of adding thyme to a desert?! The only change I made was add a few drops of lemon essential oils in the batter to bring out the flavor more.
jul3 on 5.15.2010
I’m eating one right now… It was the first time I put olive oil in a cake, so I was curious to try it out. They turned out very tasty!
meggygirl on 4.4.2010
Oh my. These are SO good! I made them this morning for a little springtime breakfast treat and devoured two before I knew what had happened. I love unique flavors in baked goods and these little gems fit the bill: sweet, savory and tangy all at once. I’ll definitely be making these again.
P.S. We had ours with fresh-brewed coffee, but I bet a good cup of Earl Grey with a splash of milk or half and half would be out of this world.
snowflake4x4 on 3.10.2010
I made these a couple weeks ago after seeing them on Pioneer Woman… I then proceeded to make them 2 more times that week because they would get eaten up so fast. These are amazing and easy. My new favorite dessert to make. Plus I pretend they are healthy since they use olive oil instead of butter.