These Honey Thyme Creme Fraiche Muffins are soft, creamy and just slightly sweet with a delicate herbal aftertaste. You won’t be able to stop at just one!
I’m a nervous flyer. This wasn’t always the case but as I’ve grown older and developed a more acute sense of mortality, airplanes just aren’t my favorite thing. Turbulence is pretty much the worst.
Turbulence is like the definition of anxiety to me. There are little bumps that make me feel very unsettled. And after that first bump, I’m on edge because I have no idea if there will be more bumps or if I can relax and enjoy my book.
It seems entirely possible that at any time there could be a massive bump and everything could suddenly go to hell. And if that happens, I’m basically stuck in my seat and completely powerless to stop it.
That’s such a metaphor for life, isn’t it? Except I guess that in life there are a few parachute options I’m not likely to find while sitting in coach.
Anyway. I’m really in love with this recipe and I wasn’t expecting it to be a big deal when I threw the ingredients together. I had lots of crème fraîche sitting in my fridge waiting to be used and fresh thyme from my CSA basket.
Honey just sounded like the perfect way to bring it all together. These muffins are soft and slightly sweet with a creamy, herbal, honey aftertaste. They’re a perfect antidote to life’s turbulence.
Looking for more crème fraîche recipes?
You need to try these!
- Roasted Blueberry Crème Fraîche Ice Cream
- Asparagus Soup with Crème Fraîche and Chive Blossoms
- Roasted Plums with Brown Sugar and Crème Fraîche
Honey Thyme Creme Fraiche Muffins
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 cup extra virgin olive oil
- 1/2 cup creme fraiche
- 1/4 cup honey
- 1 cup nonfat milk
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with baking cups and lightly spray them with baking spray (you can omit the liners if you prefer but still grease the pan).
- In a large bowl, whisk together the flour, baking powder, salt and thyme leaves. In a separate bowl, whisk together the olive oil, creme fraiche, honey and milk.
- Pour the liquid ingredients into the dry ingredients and stir until just combined.
- Distribute the batter evenly between the liners and bake for 20-22 minutes, or until a toothpick comes out clean. Allow to cool for at least 5 minutes.
- Serve warm or at room temperature.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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cynthia | two red bowls says
Oh my goodness…these muffins are my idea of heaven! I can’t get enough of thyme in sweets (especially paired with honey — ahhh) and I can just imagine the oomph that the creme fraiche adds. This is incredible, Jen!
i can only imagine how creamy and rich they taste:) yum
Zainab @ Blahnik Baker says
You make muffins look so beautiful I am afraid to eat these…almost!
Turbulence is the worst. I just flew back from New York and it was probably the most turbulent flight of my life (I fly all the time). Such an awful feeling. But you can eat those feelings with these muffins in the house! haha. These look perfect and so pillowy soft!
Tutti Dolci says
Gorgeous muffins, love the honey and thyme!
Just made these today. Although a little bland, they were so soft and moist in the middle. The only thing I changed was I subbed in 1/4 cup of my milk kefir (and then the 3/4 cup milk) rather than a full cup of milk. These had such a nice texture I will certainly be making these again.