Bakery-Style Thyme Blueberry Muffins with a Mascarpone Glaze
View original ↗
The Chunky Chef · by The Chunky Chef★ 5.0 (2)

Bakery-Style Thyme Blueberry Muffins with a Mascarpone Glaze

NUTRITION · PER SERVING28M COOK
CAL 18%·PRO 12%
CARBS 55G63% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER33G TOTAL SUGAR
FAT 12G30% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bakery-style blueberry and thyme muffins with a streusel topping and creamy mascarpone glaze. Tender with tart berries, herbal notes, and rich finishing glaze.

dessertamericanbaked goodvegetarian
View the full recipe on The Chunky Chef →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • FOR THE MUFFIN MIX:
  • 3 cups all-purpose flour (don't over-measure!)
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 large eggs (at room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1 cup buttermilk (at room temperature)
  • 1/2 cup canola or vegetable oil
  • zest of one lemon
  • 1/4-1/2 tsp fresh thyme leaves (chopped)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/2 cups blueberries (fresh or frozen)
  • FOR THE STREUSEL TOPPING:
  • 1/4 cup sugar
  • 1 Tbsp all-purpose flour
  • 2 tsp unsalted butter (melted)
  • pinch of ground cinnamon
  • FOR THE GLAZE:
  • 1 cup powdered sugar
  • 2 Tbsp milk or half and half
  • 2 Tbsp mascarpone cheese (softened)
PREP
10M
SODIUM
129MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.