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Rosemary Orange Muffins

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  • Yield: about 20 regular muffins or 5 dozen mini muffins 1x


A collision of savory and sweet notes, these muffins are perfect for a spring brunch.


  • 1/2 c. (1 stick) unsalted butter
  • 1 c. unbleached all-purpose flour
  • 1 c. white whole wheat flour
  • 1 tsp. baking powder
  • 3/4 tsp. flaky kosher salt
  • 1/4 tsp. baking soda
  • 1 c. pure cane sugar
  • 1 c. plain whole milk yogurt
  • 2 large eggs
  • zest of one orange
  • 1/2 c. orange juice, fresh
  • 1 tbsp. fresh rosemary, chopped
  • turbinado (optional)


  1. In a large bowl, melt butter. Set aside to cool. (To cool butter to room temperature more quickly, reserve about 1/2 tablespoon. Once butter has melted, stir in chilled tablespoon until melted.)
  2. Preheat oven to 400 degrees. Line muffin tin. Set aside.
  3. In a separate bowl, whisk together flours, baking powder, salt, and baking soda. Set aside.
  4. Into the cooled butter, whisk in sugar, yogurt, eggs, zest, orange juice, and rosemary until well combined.
  5. Add flour into butter mixture and stir until just combined.
  6. Evenly distribute batter in muffin tins, filling about 2/3 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.


• If baking larger muffins, add 3-5 minutes to the bake time. If baking mini muffins, decrease by 3-5 minutes.

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