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
- 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
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- 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?
The recipe uses 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 the muffins “seem like anything but just muffins,” as the recipe puts it. If you want the rosemary to be more pronounced, the notes say to 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 the author added after noticing the batter looked dry — it’s not in the original recipe. The instructions say to 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. The notes say 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!