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 tbsp 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!