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.

• Berry Oatmeal Muffin from Passion Kneaded
• Chocolate Banana Mini Muffins from Food Lust People Love
• Cinnamon Applesauce Muffins from Making Miracles
• Easy Chocolate Chip Muffins from Zesty South Indian Kitchen
• Jalapeño Corn Bread Muffins with Cheddar Butter from Karen's Kitchen Stories
• Red, White & Blue Muffins from Jolene's Recipe Journal
• Sour Cream Lemon Muffins with a Rosemary Glaze from Culinary Adventures with Camilla
• Sourdough Corn Muffins from A Day in the Life on the Farm

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.