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Sour Cream Lemon Muffins with a Rosemary Glaze #MuffinMonday


Earlier in the year I saw a post from one of my favorite bloggers - Wendy at A Day in the Life on the Farm - and I realized that they've been having a muffin party for years without me. LOL. I emailed the host, Stacy of Food Lust People Love and got the scoop: "...last Monday of the month and no themes. We've been baking together since August 2015! Only one rule, you must use the muffin method (folding wet ingredients with dry - no creaming butter and sugar, etc.) to bake muffins."

Oh, my goodness...is that the muffin rule? That makes total sense. But I had no idea. 

In my house we've always said that if it's 'naked' as in frosting-free, it's a muffin; if there's frosting, then it's a cupcake. Turns out there's more to it than that. In any case, I jumped in. This is my fourth month participating with the #MuffinMonday bloggers.

Sour Cream Lemon Muffins 
with a Rosemary Glaze

The sour cream gives these muffins its moist, delicate crumb. And the rosemary in the muffins and the glaze add a delicious savory note.

Ingredients makes one dozen
Muffins

  • 1-3/4 cups flour
  • 1/2 cup organic granulated sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 2 teaspoons organic lemon zest
  • 1/3 cup freshly-squeezed lemon juice
  • 1/4 cup olive oil
  • 1 large egg
  • 1/2 teaspoon Fiori di Sicilia (you can use pure lemon extract if you wish)
  • 1/2 teaspoon organic rosemary, finely chopped
  • Also needed: muffin pan, paper liners
Glaze
  • 3 Tablespoons half-and-half
  • 2 teaspoons organic rosemary, finely chopped plus a few whole rosemary leaves for garnish
  • 1 cup organic powdered sugar
  • 1/4 teaspoon organic lemon zest
  • pinch salt


Procedure
Muffins
Preheat oven to 375 degrees Fahrenheit. Line muffin tin or pan with paper liners.
In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. Add in the sour cream, lemon zest, lemon juice, olive oil, egg, extract, and rosemary. Stir until well-blended. The batter will be thick.


Divide batter evenly between the muffin cups, approximately 1/3 cup each. Place in the oven and bake until a toothpick inserted into the center comes out clean, approximately 18 to 20 minutes. 


Remove from oven and set pan on a wire rack. Let cool for five minutes, then remove muffins to the wire rack to cool completely. Set the rack over a baking sheet to catch the glaze. While the muffins cool, make the glaze.



Glaze
Whisk all of the ingredient together until smooth. With a spoon, drizzle glaze over the top of the cooled muffins. Place a fresh rosemary leaf or two on top of each one as a garnish. The glaze will harden a bit after sitting.


These will keep in an airtight container at room temperature for up to three days, but they definitely didn't last that long in our household.

That's a wrap for this month's Muffin Monday. Stay tuned for next month's reveal.

Comments

  1. Lemon and rosemary are one of my favorite flavor combinations. Lovely muffins, Camilla!

    ReplyDelete
  2. These muffins are lovely Cam. Great flavor profile.

    ReplyDelete
  3. I'm so intrigued by the rosemary glaze! Can't wait to hit the farm and pick some up to give these a try!

    ReplyDelete
  4. These are so pretty - that glaze!! Love the touch of rosemary you added!

    ReplyDelete
  5. That glaze!! It's calling my name! I love the combo of lemon and rosemary together. And happy 4th Muffin Monday!

    ReplyDelete
  6. I am in love with your rosemary glaze, Lemon and rosemary made wonderful combo. Delicious muffin.

    ReplyDelete

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