Zesty Kumquat Olive Oil Muffins with Thyme Icing

About This Recipe:

It’s that time of year again when kumquats are in season, and there’s an abundance of these juicy fruits to play with in the kitchen. If you’re like me, you’re always looking for new ways to incorporate seasonal ingredients into your baking. And that’s why I’m excited to share my gluten-free, dairy-free, and refined sugar-free Kumquat Olive Oil Muffins with Thyme Icing recipe!

These muffins are the perfect way to showcase the bright, tangy flavor of kumquats, and the addition of thyme to the coconut cream icing adds a savory twist to the sweetness of the muffins. We’ve also added a pinch of cinnamon and allspice to the muffins to complement the citrusy flavor of the kumquats.

To make these muffins, start by pureeing 10-12 kumquats and removing the seeds. Then, mix together the dry ingredients in one bowl and the wet ingredients in another. Combine the two, spoon the batter into muffin cups, and bake until a toothpick inserted in the center comes out clean.

While the muffins are baking, make the thyme icing by simmering coconut cream, maple syrup, and fresh thyme in a small saucepan until it thickens slightly. Once the muffins are cool, dip each one in the icing and garnish with a kumquat slice and some extra thyme.

These Kumquat Olive Oil Muffins with Thyme Icing are a delicious and unique way to enjoy the seasonal bounty of kumquats. They’re perfect for breakfast, dessert, or a mid-day snack. And with their healthy, gluten-free, dairy-free, and refined sugar-free ingredients, they’re a guilt-free indulgence that you can enjoy all season long!

How to Make This Recipe:

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Zesty Kumquat Olive Oil Muffins with Thyme Icing

  • Author: carmeninthegarden


Enjoy the season’s bounty with our gluten-free, dairy-free, and refined sugar-free Kumquat Olive Oil Muffins with Thyme Icing! Bright, tangy kumquats and savory thyme icing make for a unique and delicious treat.



For the muffins:

  • 1 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 3 large eggs
  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • approximately 1/2 cup kumquat puree (made from pureeing 1012 kumquats, removing the seeds)

For the icing:

  • 1/2 cup coconut cream
  • 2 tbsp maple syrup
  • 1 tsp fresh thyme


  1. Preheat your oven to 350°F (180°C). Line a muffin tin with paper or silicone muffin cups.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and allspice.
  3. In a separate large bowl, whisk the eggs, maple syrup, olive oil, kumquat puree, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Spoon the batter into the muffin cups, filling each cup about 3/4 full.
  6. Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Meanwhile, make the icing. In a small saucepan, heat the coconut cream over low heat until it starts to simmer. Whisk in the maple syrup and thyme. Continue to cook the mixture over low heat, whisking frequently, until it thickens slightly and becomes a smooth icing consistency. Remove the saucepan from the heat and let the icing cool for a few minutes.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once muffins are cool and removed from their cups, gently dip each muffin in the icing. Garnish with a kumquat slice and some thyme. Enjoy!

I’d be thrilled to hear how you make this recipe and any variations or feedback you might have! Please follow me on my social media platforms and sign up for my email list to stay up-to-date on all my seasonal recipes.

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