Best 3 Rosemary Lemon Muffins Recipes

Indulge in the tantalizing aroma of rosemary and the vibrant zest of lemon, harmoniously blended in these delectable muffins. These light and fluffy treats offer a perfect balance of sweet and savory flavors, making them an ideal accompaniment for breakfast, brunch, or an afternoon snack. With variations including gluten-free and vegan options, these muffins cater to diverse dietary preferences, ensuring everyone can savor their delightful taste. Embark on a culinary journey with our curated collection of rosemary lemon muffin recipes, ranging from classic to innovative, promising an explosion of flavors in every bite.

Here are our top 3 tried and tested recipes!

LEMON-ROSEMARY MUFFINS

Lemon-Rosemary Muffins image

What a fun combination! These scrumptious muffins are moist and sweet with a hint of tart lemon and aromatic rosemary.

Provided by southern chef in lo

Categories Quick Breads

Time 33m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs
2 cups Bisquick
1/3 cup sugar
1 teaspoon grated lemon peel
1/4 cup lemon juice
1/4 cup water
2 tablespoons vegetable oil
1/2 teaspoon dried rosemary leaves, crumbled
1/4 cup white coarse sugar crystals

Steps:

Heat oven to 400°F Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals.
. Bake 15 to 20 minutes or until tops are golden brown.
Makes 12 muffins.

Nutrition Facts : Calories 157, Fat 6.2, SaturatedFat 1.4, Cholesterol 35.6, Sodium 267.1, Carbohydrate 22.9, Fiber 0.5, Sugar 12.2, Protein 2.7

LEMON POUND CAKE MUFFINS

Lemon Pound Cake Muffins image

I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They're so good! -Lola Baxter, Winnebago, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
2 cups confectioners' sugar
3 tablespoons lemon juice

Steps:

In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. , Combine the glaze ingredients; drizzle over muffins. Serve warm.

Nutrition Facts : Calories 311 calories, Fat 10g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 218mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON ROSEMARY MINI-MUFFINS

Lemon Rosemary Mini-Muffins image

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. http://www.elanaspantry.com/lemon-rosemary-mini-muffins/

Provided by Elanas Pantry

Categories Quick Breads

Time 12m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup coconut flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
2 eggs
1/4 cup agave nectar
1/4 cup grapeseed oil
1 tablespoon fresh rosemary, chopped
1 tablespoon lemon zest, packed and heaping

Steps:

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° for 7-8 minutes.
Cool then remove from muffin tins and serve.

Nutrition Facts : Calories 158.5, Fat 16.1, SaturatedFat 2.1, Cholesterol 105.8, Sodium 483.2, Carbohydrate 0.5, Fiber 0.2, Sugar 0.3, Protein 3.2

Tips:

For a sweeter muffin, add 1/2 cup of granulated sugar to the batter.
For a more savory muffin, add 1/2 teaspoon of dried thyme or oregano to the batter.
To make gluten-free muffins, use 1 cup of gluten-free flour instead of all-purpose flour.
To make vegan muffins, use 1/2 cup of unsweetened applesauce instead of eggs and 1/2 cup of almond milk instead of milk.
For a dairy-free option, use 1/2 cup of soy milk or almond milk instead of milk.
To make muffins with a streusel topping, combine 1/2 cup of flour, 1/4 cup of brown sugar, and 1/4 cup of melted butter in a small bowl. Sprinkle the streusel topping over the muffin batter before baking.

Conclusion:

Rosemary lemon muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or a snack. They are easy to make and can be customized to suit your own taste. With their light and fluffy texture, zesty lemon flavor, and fragrant rosemary, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying muffin recipe, give these rosemary lemon muffins a try!