- Dish type
- Mini cakes
- Fruit muffins
- Lemon muffins
These mouth-watering muffins are nicely infused with rosemary and a hint of lemon.
7 people made this
- 250ml milk
- 2 tablespoons minced fresh rosemary
- 2 teaspoons grated lemon zest
- 250g plain flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 125g or margarine, melted
- 2 tablespoons sugar
MethodPrep:25min ›Cook:20min ›Ready in:45min
- Preheat the oven to 190 C / Gas 5.
- In a saucepan, combine the milk, rosemary and lemon zest. Bring to a simmer; cook and stir over low heat for 2 minutes. Remove from the heat; cool slightly.
- In a bowl, combine the flour, baking powder and salt; set aside.
- In another bowl, whisk the eggs until foamy. Stir in butter, sugar and milk mixture until combined. Fold into the dry ingredients just until moistened - do not overmix. Fill greased or lined muffin cups two-thirds full.
- Bake muffins in the preheated oven for 20-22 minutes or until a skewer comes out clean. Cool for 5 minutes before removing from tin to a wire rack.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
very nice receipe! the lemon and rosemary are very good together, also I liked how it wasn't too sweet...very nice with a nob of butter . However, please note, that this receipe like other muffins, don not require much stirring...so if the batter was too liquidy that means you stirred too much. Just mix enough to incorporate...leave a couple blobs of flour..makes muffins fluffy-16 May 2009
Very nice, light and savoury. The flavours of the lemon, rosemary, milk and butter work very well together.A nice twist on regular muffins!-10 Jul 2007
by Mary K.
I liked the taste of these, but the texture was not right. The batter was runny; there seemed to be too much liquid. I would love to see more reviews as I really think these could be good!-15 Jul 2007
Lemon Rosemary Mini-Muffins
I’ve been slightly obsessed with rosemary lately. I put it in everything and just can’t seem to get enough of this delicious herb. My latest rosemary victim? Gluten free Lemon Rosemary Mini Muffins made with coconut flour.
- ¼ cups Coconut Flour
- ½ teaspoons Celtic Sea Salt
- ½ teaspoons Baking Soda
- 2 whole Eggs
- ¼ cups Agave Nectar
- 1 Tablespoon Fresh Rosemary, Chopped
- 1 Tablespoon Lemon Zest, Packed And Heaping
In a large bowl, combine coconut flour, salt and baking soda. In a smaller bowl, blend together eggs, agave and oil.
Blend wet ingredients into dry, then blend in rosemary and lemon zest. Scoop batter 1 tablespoon at a time into greased mini muffin tins.
Bake at 350°F for 7 to 8 minutes. Cool, then remove from muffin tins and serve.
- ½ cup butter, softened
- 2 eggs
- 1 ¾ cups cake flour
- 2 teaspoons finely chopped fresh rosemary
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 ½ teaspoons lemon extract
- ½ teaspoon vanilla
- ⅔ cup milk
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- 1 Lemon Glaze (see recipe)
Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups set aside. In medium bowl combine cake flour, rosemary, baking powder and salt set aside.
Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.
Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture beat on low after each just until combined. Stir in the lemon peel and lemon juice.
Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan cool completely.
Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.
In this recipe, we have used vegetable oil as a butter replacement, but of course, you can also make these muffins oil-free. To do so, swap the oil with other sources of fats like avocados, nut butter, or Greek yogurt - if not vegan.
Alternatively, applesauce and pumpkin puree are other great substitutes for oil and butter in baked goods if you want to keep the overall fat content of the recipe low.
If you swap oil with these oil alternatives in a ratio of 1 : 1, you&aposll have to adjust the amount of the wet ingredients to get the same batter consistency.
Check out how we&aposve done it in these avocado muffins, chocolate muffins, or pumpkin muffins recipes.
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In a bowl, add wholemeal flour, almond flour, and baking powder. Then, incorporate the "flax-egg", lemon essence, milk, oil, lemon zest, and mashed bananas.
Pour the batter into muffin cases filling them halfway up. Then, add the lemon curd in the centre of each muffin.
Cover the lemon curd with a tablespoon of batter filling the cases to the top. Then, garnish with some almond flour and fresh rosemary.
Bake the muffins for 18 minutes at 200°C (390°F) and leave them to cool down on a wire rack before serving.
Copycat Johnny Carino’s Lemon Rosemary Chicken
Tender grilled chicken breasts are sauteed in a lemon rosemary glaze and served with an al dante side of angel hair pasta with spinach and tomatoes. This chicken and pasta dish is a rustic and light dinner for any occasion!
When I worked at Johnny Carino’s, one of the most popular dishes was called Lemon Rosemary Chicken. The chicken was always perfectly grilled and had the best glaze on it. It’s been years since I’ve worked there, but I recently decided to take on a copycat version of the dish so we could enjoy it at home. I couldn’t believe how much my version tasted like the original! And it was really easy. Even better!
This dish has so much rustic flavor without a ton of work. I love the flavor of the grilled chicken with the glaze. And the angel hair pasta is tossed with simply spinach, tomatoes, and garlic. This is a great dish if you want to eat something healthy and hearty.
Lemon Rosemary Zucchini Muffins
Preheat oven to 350F. Prepare pans (muffin, bread, etc.. ) with a coating spray or whatever your secret non-stick product is. I won't share mine just yet. Sorry.
Mix dry ingredients (Flour, baking soda, baking powder, salt and rosemary)
Whisk eggs until frothy. Whisk in sugar. Whisk in melted butter and olive oil. Stir in lemon zest and zucchini.
Now I like to use a separate bowl and add 1/3 of the dry mix, then mix in 1/2 of the wet, then 1/3 of the dry then the other 1/2 of the wet and then the last 1/3 of the dry. I guess I could have just said to alternate dry and wet, starting and ending with dry. But that wouldn't have been as much fun for you to read, now would it?
Put into prepared pans. Bake for awhile. It will vary depending on what kind of pan you have. Muffins usually take around 20 minutes, where loaf pans take almost an hour. So, just check it. I have decided that when I start to smell what I'm baking pretty heavy in the house, then it's almost done. When you press gently on the top, it should bounce back. At least that's what they say. I've never seen any baked good "bounce". Video it for me if it does. That would be something to see.
Absolutely you can! Follow the instructions in making reducing them down but be sure and taste the mixture before stirring it into the muffins. Fresh Strawberries in season are pretty sweet. You may need to adjust the sugar (increase it) just a little to get the desired sweetness!
This muffin recipe is a great base for any muffin you want to make. The trick to successful muffins is in how you prepare them.
Mix the dry ingredients first then sift them so the ingredients are mixed evenly it also keeps the muffins lighter and not dense after baking.
Mix the wet ingredients together then stir just enough to just mix the dry ingredients into the wet.
Finally you swirl the strawberry mixture in. You just swirl them in so that you see streaks of strawberries and the batter stays creamy in color, not pink. You can also chop up fresh strawberry pieces and put them in at the same time if you want a couple of different textures in the muffins.
The base of this muffin batter is a great base for any berries you have, blueberries, blackberries, cherries. It&rsquos not too sweet and the lemon zest adds just a bit of brightness. The muffins are moist on the inside, but the top crackles and gets a little bit crunchy.
Use muffin liners and fill them 3/4 of the way up. You can also dot the tops with additional jam or strawberry pieces if you want. I do this so every muffin when out of the oven and baked is clearly loaded with strawberries!
Looking for other fruit/berry recipes? Check out these blueberry lemon muffins or this cherry apple pie!
Pin this recipe to your Muffin Board or your FOOD TO MAKE FOR GIFTS board!
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Rosemary Lemon Tart (vegan & gluten-free)
Rosemary and lemon have been coming to me the whole week and I knew I had to create a recipe with these two ingredients for you. I’ve started with baking Rosemary Lemon Madeleines but I really wanted to create something refreshing and healthier and more of a statement piece for Easter and so this Rosemary Lemon Tart was born.
It’s light, fresh, zesty, everything you’d expect from a lemon tart with a slight hint of rosemary and lovely almond coconut crust. Decorated with beautiful flowering rosemary sprigs, few lemon slices, a little bit of dried marigold & few spring blossoms. The folky look is really me and I so enjoyed creating something beautiful this week.
It took me a while to adjust to the new schedule we’ve all found ourselves in, home schooling my 11 year old son and finding a new balance. I’m not falling into the fear consciousness too much because I know there is divine timing and unfolding in everything and I’m actually experiencing a lot of peace. My heart is full of love and my soul feels at peace. Every day I pray for New Earth, meditate, connect to nature and dance moving this energy through my body. Feeling what needs to be felt and letting go and letting go some more of the old that no longer serves me.
I have originally baked this tart with two layers a layer of lemon curd at the bottom and a layer of the lemon agar filling. You can see the two layers in the photo. They actually taste very similar and so I’ve decided to adjust the recipe to only one filling as I thought it will be much easier to make as well. This way you can choose the filling that you prefer. If you choose to create the lemon curd layer I recommend topping it with whipped cream as it’s little more concentrated than the agar layer and slightly less amount.
I’ve added oats to the crust because I felt it needed drier texture, I found only the almonds and coconut little too oily. But you can leave them out and increase the other two ingredients if you rather avoid using oats. Alternatively, you can use dates instead of maple syrup, coconut oil and water and leave the crust raw.
Recipe Redux – Meyer Lemon Rosemary Muffins
This month’s Recipe Redux theme is Green with Herb Envy. Even though St. Patrick’s Day is over, March is also the beginning of spring, so it is only fitting that green be featured in the theme. And while there are plenty of things to do with herbs, the challenge was to use an herb in a non-traditional way.
The only herb that I have growing fresh right now in abundance is rosemary. I have some thyme and my oregano and parsley are beginning to grow, which is exciting. But my rosemary bush is becoming a monster. The more ways I can find to use it, the better! I also happened to pick up some Meyer lemons the other week at the grocery store and hadn’t had a chance yet to do anything with them. While I toyed with the idea of a cookie or even shortbread, I just couldn’t bring myself to do it. My Scottish grandmother would certainly disapprove of me ruining her shortbread recipe with rosemary and Meyer lemons. That left the muffin, probably my favorite baked good anyway.
During my internet research, I came across a recipe on Buttered Up that I knew I could improve upon. And I believe I accomplished that and then some. I was even surprised that my sick 4 year old ate one. I was sure he wouldn’t like it but he did! I used less sugar so it is really not a very sweet muffin except for the sugar and lemon zest topping, which really makes the muffin.