Lemon Rosemary Muffins Recipe

Name: Lemon Rosemary Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 4 eggs; 1/3 cup creme fraiche; 1/2 cup olive oil; 1/2 teaspoon lemon extract (optional); 1 tablespoon lemon juice (optional); 1 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 tablespoons Meyer lemon zest (or regular lemon zest); 1 1/2 tablespoons minced fresh rosemary

Servings: persons

1 cup sugar
4 eggs
1/3 cup creme fraiche
1/2 cup olive oil
1/2 teaspoon lemon extract (optional)
1 tablespoon lemon juice (optional)
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons Meyer lemon zest (or regular lemon zest)
1 1/2 tablespoons minced fresh rosemary

1
Preheat the oven to 350u00b0 F. Grease a 12-cup muffin pan or line it with muffin papers.
2
In a large bowl or stand mixer, beat the sugar with the eggs until light and fluffy, about 5 minutes.
3
Add the creme fraiche and mix well.
4
Add the olive oil and lemon extract and lemon juice (if using) and mix well.
5
Add the flour, baking powder, and salt. Mix to combine, but don't overmix.
6
Fold the lemon zest and rosemary into the batter.
7
Divide the batter evenly between the muffin tins. Fill each well about 2/3 of the way full. If you have extra batter, just fill up as much of another pan as you can.
8
Bake for 15 to 20 minutes. The muffins should be JUST barely beginning to brown. As soon as they start to get even slightly golden, take them out. It's really key not to overbake these, or they won't be as nice and moist.
9
Remove from the oven and let cool for a few minutes in the pan before enjoying.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sugar, 4 eggs, 1/3 cup creme fraiche, 1/2 cup olive oil, and more.

Yes, Lemon Rosemary Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Rosemary Muffins

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