Satisfy your sweet tooth with these Rosemary & Lemon Muffins! They are airy, fluffy, and delicious. Packed with lemon and rosemary flavor and kept moist with olive oil. Top these muffins off with a tangy lemon rosemary glaze and sprinkle with almond flakes for a truly special treat.
These muffins are easy to throw together. Start with the batter. For the dry ingredients, I like to use a mix of all-purpose and almond flour for a more wholesome muffin with a perfect crumb. For the wet ingredients, whisk the egg whites until the soft peaks form. Then the rest is pretty basic: Combine the dry ingredients with the egg whites and stir in the olive oil and honey. Finally, fold in the lemon zest and divide the batter between muffin cups. Bake the muffins and let cool while making the lemon-rosemary syrup. Glaze the muffins and garnish with a few rosemary sprigs. Enjoy these muffins warm with a cup of tea for a fabulous treat!
To make the Rosemary & Lemon Muffins, you will need the following ingredients:
Preheat the oven to 375 ºF. Melt some butter and lightly grease a 12-cup mini brioche or muffin pan, dust with flour, then tap out the excess. Set aside.
Sift 75 grams all-purpose flour, ½ teaspoon baking powder, and 150 grams powdered sugar into a bowl. Stir in 125 grams almond flour.
In a separate bowl, whisk 3 large egg whites with a pinch of sea salt until soft peaks form.
Stir in the dry ingredients.
Whisk in 125 grams olive oil and 1 tablespoon honey.
Fold in the grated lemon zest.
Spoon the batter evenly into the prepared muffin pan and scatter over the flaked almonds.
Bake the muffins for 15 minutes or until golden.
Allow the muffins to cool in the pan for 2 minutes before transferring them to a wire rack to cool slightly.
Peel the zest off 2 lemons and slice it into fine strips. Then juice both lemons into a bowl and set aside.
In a saucepan, blanch the lemon strips in boiling water for 1 minute, then drain and rinse under cold water.
In a saucepan, combine the blanched lemon strips with the lemon juice, sprigs of fresh rosemary, 100 grams caster sugar, and 5 tablespoons of water. Gently bring to a boil and simmer until the mixture has reduced by half. Remove the rosemary and set aside.
Spoon the lemon-rosemary syrup, including the zest, over the warm cakes. Garnish each muffin with a few rosemary leaves and leave to cool slightly.
Serve warm and enjoy!
Fill your house with the gorgeous aroma of these Rosemary & Lemon Muffins and enjoy them warm from the oven. Give this recipe a try, and be sure to leave a comment below.
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