Orange, Walnut and Rosemary Muffins

The combination of orange zest, walnuts, and rosemary makes these muffins seem like anything but “just muffins”.
By Dianna Muscari

Orange, Walnut Rosemary Muffins Recipe

Orange, Walnut and Rosemary Muffins
 
Prep Time
Cook Time
Total Time
 
The flavor combo of orange zest, walnuts, and rosemary makes these muffins seem like anything but "just muffins".
Author:
Recipe Type: Baking
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup walnuts, chopped
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 6 tablespoons canola oil
  • Zest of 2 oranges {save 1 teaspoon for icing}
  • 1 tablespoon fresh rosemary, finely chopped {plus extra for garnish}
  • ¼ cup almond milk*
For Icing:
  • 1½ cups confectioners' sugar
  • 1 teaspoon orange zest
  • 3-4 teaspoons freshly squeeze orange juice
Instructions
  1. Preheat oven to 400 degrees. Prepare a muffin tin with paper liners.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, sugar, and walnuts.
  3. In a small bowl, whisk together eggs, yogurt, oil, orange zest, and chopped rosemary.
  4. Pour wet mixture into dry mixture and mix until just combined {do not overmix, there will still be some small lumps}.*At this point, I noticed that the mixture looked a bit dry, so I added a small amount of almond milk to moisten. This is not part of the original recipe, but it worked well for mine. If your mixture looks a bit dry, add 1 tablespoon at a time of almond (or regular) milk until moistened.
  5. 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.
  6. 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.
Icing:
  1. Sift confectioners' sugar into a small bowl.
  2. Add zest and juice and whisk until smooth.
  3. Drizzle or spoon over muffins and let set. Or eat right away, you've waited long enough!

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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