Easiest Way to Make Perfect Lemon Rosemary Muffins

Lemon Rosemary Muffins. Lemon Rosemary Muffins. by: Posie (Harwood) Brien. Fold the lemon zest and rosemary into the batter. Divide the batter evenly between the muffin tins.

I hope you like these Lemon Rosemary Muffins, I think they're equally good for a gluten free breakfast or dessert. This amazing lemon muffins recipe is the best! It's light, super moist, tender, and bursting with These lemon muffins. You can cook Lemon Rosemary Muffins using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lemon Rosemary Muffins

1. It's 1 1/2 cup of all purpose flour.
2. You need 2 tsp of baking powder.
3. Prepare 1/4 tsp of salt.
4. It's 1/8 tsp of black pepper.
5. It's 1/4 cup of Freshly Squeezed lemon juice(do not use bottled! It will not taste as good! No exceptions!).
6. You need 1/2 cup of sourcream(yogurt can be used as a substitute. It does not make a difference).
7. Prepare 2 tsp of Lemon Zest.
8. It's 1/4 cup of whole milk.
9. It's 3 tbsp of canola or vegetable oil.
10. Prepare 1 of egg.
11. It's 1 tbsp of fresh rosemary, coarsely chopped..
12. You need 1 of Fresh rosemary to garnish,coarsely chopped..
13. You need 1/2 cup of sugar.

They are light, fluffy, tangy, and taste amazing. They are also super easy to.. Rosemary Muffins, Healthy Rosemary Spinach Muffins, Partridgeberry Muffins {with White Rosemary and Pear MuffinsRebecca Katz. extra virgin olive oil, lemon juice, freshly ground black. Deliciously light, fluffy and moist Lemon Raspberry Muffins, made with fresh or frozen raspberries.

Lemon Rosemary Muffins step by step

1. Preheat oven to 350°F. Line a muffin tin with 11 cupcake/muffin liners. Combine flour,baking powder,salt,and pepper in a small bowl. Whisk together till fully incorporated and set aside..
2. In a large bowl, combine sour cream,lemon juice,lemon zest,egg, milk, oil, and sugar and whisk till incorporated..
3. Pour your dry ingredients into the wet and start folding the dry into the wet until it is incorporated fully. Half way, before it is all fully incorporated, add the Rosemary. DO NOT OVER MIX. This step in adding the Rosemary will help prevent over mixing the batter. That would result in a tough muffin, which im sure no one wants..
4. Sprinkle Rosemary on tops of muffins. Bake for 20-25 minutes, until you insert a toothpick and it comes out clean and when you touch the top of the muffin it springs back..
5. Let the muffins almost cool completely(tastes great warm) and enjoy!!.

Get Kathy's recipe for Raspberry Lemon Muffins at http The muffins get a nice zing from lemon juice and sweetness from raspberries. Chopped fresh rosemary and orange zest flavour this simple muffin, which is absolutely fantastic with tea. Remember not to over-mix the muffin mixture, otherwise your muffins won't rise properly! The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.