![Orange and Rosemary Muffins](https://delightedbydesserts.com/wp-content/uploads/2024/02/Orange-and-Rosemary-Muffins-720x720.jpg)
Orange and Rosemary Muffins
Ingredients
- 3/4 cup of olive oil (160g)
- 1/2 cup of white sugar (100g)
- 1 tablespoon of orange zest (from approximately 1 orange)
- 2 teaspoons of finely chopped fresh rosemary
- 2 cups of all-purpose flour (250g)
- 2 teaspoons of baking powder (8g)
- 1 teaspoon of baking soda
- 1/2 cup of plain Greek yogurt (135g)
- 2 large eggs (114g)
- Topping:
- 1/2 cup of flour
- 1/4 cup of sugar
- 1/2 teaspoon of orange juice
- 2 tablespoons of butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the olive oil, white sugar, orange zest, and chopped rosemary until well combined.
- Add the flour, baking powder, and baking soda to the bowl, and mix until just combined. Be careful not to overmix.
- In a separate bowl, beat the eggs and yogurt together until smooth.
- Gradually pour the egg and yogurt mixture into the dry ingredients, stirring gently until just combined. Again, avoid overmixing.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
For the topping:
- In a small bowl, combine the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the orange juice until the mixture is crumbly.
- Sprinkle the topping evenly over the muffin batter in the cups.
- Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy these delightful orange and rosemary muffins for breakfast or as a snack!
DAS KÖNNTE DIR AUCH GEFALLEN:
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