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

Servings: persons

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

1
Preheat oven to 350F.
2
Line a muffin tin with 11 cupcake/muffin liners.
3
Combine flour,baking powder,salt,and pepper in a small bowl.
4
Whisk together till fully incorporated and set aside.
5
In a large bowl, combine sour cream,lemon juice,lemon zest,egg, milk, oil, and sugar and whisk till incorporated.
6
Pour your dry ingredients into the wet and start folding the dry into the wet until it is incorporated fully.
7
Half way, before it is all fully incorporated, add the Rosemary.
8
DO NOT OVER MIX.
9
This step in adding the Rosemary will help prevent over mixing the batter.
10
That would result in a tough muffin, which im sure no one wants.
11
Sprinkle Rosemary on tops of muffins.
12
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.
13
Let the muffins almost cool completely(tastes great warm) and enjoy!
14
!

553

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 13 ingredients. The key ingredients include: 1 1/2 cup all purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1/8 tsp black pepper, 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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