Sunday, June 28, 2020

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.

6 comments:

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

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

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  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!

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

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

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

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