Orange, Walnut and Rosemary Muffins
- Total Time: 42 minutes
- Yield: 12 muffins 1x
Description
These muffins feature a unique blend of orange zest, walnuts, and rosemary, creating a flavorful treat that’s far from ordinary.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 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}
- 1/4 cup almond milk*
For Icing:
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon orange zest
- 3-4 teaspoons 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 tablespoon 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 1.5 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
Hi! I just would like to know what the purpose of yoghurt is in this recipe. Thank you!