Lemon Rosemary Muffins
Brighten up your morning with these tender, bakery-style Lemon Rosemary Muffins—a delightful combination of zesty citrus and earthy herbal notes. Infused with fresh lemon juice, fragrant lemon zest, and a subtle hint of finely chopped rosemary, these muffins strike the perfect balance between sweet and savory. They're incredibly easy to make, requiring just 15 minutes of prep time, and bake to golden perfection in under 20 minutes. Whether dusted with a touch of powdered sugar for a light, sweet finish or enjoyed as-is, these muffins are the ultimate crowd-pleaser for brunch spreads, grab-and-go breakfasts, or afternoon snacks. With their unique flavor profile and irresistibly soft texture, Lemon Rosemary Muffins are sure to become your go-to recipe for any occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (melted and slightly cooled)
- 0.75 cup Whole milk
- 2 large Eggs
- 4 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 2 teaspoons Fresh rosemary (finely chopped)
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar (optional, for garnishing)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a medium mixing bowl, whisk together the melted butter, milk, eggs, lemon juice, lemon zest, and vanilla extract until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can result in dense muffins.
Gently fold in the finely chopped rosemary, ensuring it is evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
If desired, sift powdered sugar over the cooled muffins for a light, sweet topping before serving.
Serve the Lemon Rosemary Muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.8 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
