I found spring at Trader Joe’s for $1.49. Well, hello little daffodils. I also found that after reading 547 children’s books you start talking like one. There’s no such thing as an inanimate object anymore. So to that end I say, goodbye Winter.
There’s something about these Rosemary Orange Muffins that taste exactly like spring. It could be the earthiness of the rosemary. Or the zing of the orange. Maybe it’s the collision of sweet and savory. But it’s probably because they were served at my wedding shower six springs ago.
Our family friend, Cari, who threw the shower, is also an excellent cook. She sent me home with the recipe. I’ve made it here and there over the years, usually at the start of spring. It’s high time I share it with you.
It tastes like brunch. It’s neither extremely sweet nor savory, rather a perfect marriage of the two. The muffin itself has some weight. It’s not the light and airy type. Cari says in the notes you can even split it in half and serve with a little mustard and ham. Also perfect for Easter? Yes indeed.
I’ve subbed in yogurt for sour cream and wheat flour for white because that’s just how a roll. I’ve also made this recipe mixer-free. Operating machinery before coffee is always trouble. That and I always have a tendency to overmix muffins. When I melt the butter and stir by hand, in half the time, it’s a good morning.
- ½ c. (1 stick) unsalted butter
- 1 c. unbleached all-purpose flour
- 1 c. white whole wheat flour
- 1 tsp. baking powder
- ¾ tsp. flaky kosher salt
- ¼ tsp. baking soda
- 1 c. pure cane sugar
- 1 c. plain whole milk yogurt
- 2 large eggs
- zest of one orange
- ½ c. orange juice, fresh
- 1 tbsp. fresh rosemary, chopped
- turbinado (optional)
- In a large bowl, melt butter. Set aside to cool. (To cool butter to room temperature more quickly, reserve about ½ tablespoon. Once butter has melted, stir in chilled tablespoon until melted.)
- Preheat oven to 400 degrees. Line muffin tin. Set aside.
- In a separate bowl, whisk together flours, baking powder, salt, and baking soda. Set aside.
- Into the cooled butter, whisk in sugar, yogurt, eggs, zest, orange juice, and rosemary until well combined.
- Add flour into butter mixture and stir until just combined.
- Evenly distribute batter in muffin tins, filling about ⅔ full. Sprinkle with turbinado. Bake for 16-18 minutes or until just done in the center. Allow to cool for 3 minutes or so in the pan before removing and continuing to cool on a rack. Serve.
Recipe adapted from Cari Poradish.