Preparation time: 15 minutes; Baking time: 28 minutes; Makes: 20 medium muffins or 12 extra large muffins

Ingredients

• 375g all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda (bicarbonate of soda)
• 225g (1 cup, 2 sticks)  unsalted butter, room temperature
• 250g (1¼ cup) sugar 
• Rind (zest) of 1 large lemon
• 1 teaspoon dried thyme, crushed between fingers 
• 3 large eggs
• 1 cup buttermilk 
• 3 tablespoons lemon juice

Instructions

1. Preheat the oven to 360ºF (180°C), convection (390ºF; 200ºC regular oven) ten minutes before using. Line two 12-hole muffin pan with 24 medium paper cases. Whisk or sift the flour, baking powder and baking soda into a bowl. Set aside.
2. In a stand mixer, beat the butter, sugar, lemon zest and crushed thyme until light and fluffy. Beat in the eggs one at a time until fully combined. (scrape bowl from time to time).
3. Using the lowest speed, fold in ⅓ buttermilk, ⅓ flour and the 3 tablespoons lemon juice. Fold in the rest of the flour and buttermilk in two batches. Scrape the sides of the bowl and remove it.
4. Spoon the batter evenly into the prepared muffin cases. Bake on the top rack for 25-30 minutes or until golden and a toothpick inserted in the middle comes out clean. Set aside for 5 minutes then transfer to a cooling rack.
5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked muffins 360ºF (180ºC) convection  for 28 minutes.

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