Orange and Rosemary Muffins

Orange and Rosemary Muffins

Orange and Rosemary Muffins


  • 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


  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the olive oil, white sugar, orange zest, and chopped rosemary until well combined.
  3. Add the flour, baking powder, and baking soda to the bowl, and mix until just combined. Be careful not to overmix.
  4. In a separate bowl, beat the eggs and yogurt together until smooth.
  5. Gradually pour the egg and yogurt mixture into the dry ingredients, stirring gently until just combined. Again, avoid overmixing.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

For the topping:

  1. In a small bowl, combine the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs.
  2. Stir in the orange juice until the mixture is crumbly.
  3. Sprinkle the topping evenly over the muffin batter in the cups.
  4. Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  6. Serve and enjoy these delightful orange and rosemary muffins for breakfast or as a snack!

Leave a comment

Skip to Recipe