Orange Rosemary Muffins
Orange Rosemary Muffins! Aromatic orange zest and fresh rosemary give these tender, glazed muffins a spectacular flavor.
Servings: 12
Ingredients
- 1 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup granulated sugar
- ½ cup toasted walnuts chopped (optional)
- 2 eggs
- 1 cup plain Greek yogurt
- ¼ cup milk
- 6 tablespoons canola or vegetable oil
- 2 tablespoons orange zest
- 1 tablespoons chopped fresh rosemary
For Glaze
- 1½ cups confectioners’ sugar
- 1 teaspoon orange zest
- 3 teaspoons orange juice from zested oranges
Instructions
- Preheat oven to 400 degrees. Prepare a muffin tin with paper liners.
- In a medium bowl, combine flour, baking powder, baking soda, salt, sugar, and walnuts.
- In a small bowl, whisk together eggs, yogurt, milk, oil, orange zest, and chopped rosemary.
- Add dry mixture to wet mixture and mix until just combined; do not overmix.
- Using an ice cream scoop, scoop batter into liners. Bake for 16-18 minutes until tops are slightly golden and firm, and a toothpick inserted in the center comes out clean.
- Cool on a baking rack for about 30 minutes or until completely cooled. Spoon icing over top and decorate with a small sprig of rosemary.
Glaze
- Sift confectioners' sugar into a small bowl.
- Add zest and juice and whisk until smooth.
- Drizzle or spoon over cooled muffins and let set.
Notes
Slightly adapted from 1 Mix, 100 Muffins