Orange, Walnut and Rosemary Muffins
- Total Time: 42 minutes
- Yield: 12 muffins
Description
These muffins feature a unique blend of orange zest, walnuts, and rosemary, creating a flavorful treat that’s far from ordinary.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) walnuts, chopped
- 2 eggs
- 1 cup (240 ml) plain Greek yogurt
- 6 tbsp (90 ml) canola oil
- Zest of 2 oranges {save 1 tsp for icing}
- 1 tbsp fresh rosemary, finely chopped {plus extra for garnish}
- 1/4 cup (60 ml) almond milk*
For Icing:
- 1 1/2 cups (180 g) confectioners' sugar
- 1 tsp orange zest
- 3-4 tsp freshly squeeze orange juice
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, oil, orange zest, and chopped rosemary.
- 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 tbsp at a time of almond (or regular) milk until moistened.
- 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.
Icing:
- Sift confectioners’ sugar into a small bowl.
- Add zest and juice and whisk until smooth.
- Drizzle or spoon over muffins and let set. Or eat right away, you’ve waited long enough!
Notes
- For a stronger rosemary flavor, increase the rosemary to 1 1/2 tablespoons.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 2 months; thaw at room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 8
- Sodium: 150
- Fat: 11
- Carbohydrates: 24
- Fiber: 1
- Protein: 5
- Cholesterol: 35
If You Liked This Recipe, You’ll Love These
- Blackberry Rosemary Corn Muffins
- Cast Iron Skillet Orange Rosemary Focaccia
- Ricotta and Orange Poppy Seed Muffins
- Walnut and Sweet Potato Muffins
Frequently Asked Questions
Is savory rosemary really a good match for orange in a sweet muffin?
I use 1 tbsp of finely chopped fresh rosemary folded into a batter that also has the zest of 2 oranges and Greek yogurt — the rosemary acts as an herbal counterpoint that makes these muffins seem like anything but just muffins. If you want the rosemary to be more pronounced, increase it to 1½ tablespoons.
Why does the recipe call for almond milk, and what if I don’t have any?
The ¼ cup of almond milk is an ad hoc fix added after noticing the batter looked dry. Add it 1 tbsp at a time only if the batter seems dry after combining the wet and dry ingredients. Regular milk works just as well.
Can I freeze these muffins?
Yes. They can be frozen for up to 2 months. Thaw at room temperature before serving. At room temperature in an airtight container, they keep for up to 3 days.
Hi! I just would like to know what the purpose of yoghurt is in this recipe. Thank you!