For Jd's birthday last weekend I made homemade lemon rosemary muffins! We were making shrimp kebabs by using rosemary sticks as skewers and realized we had a lot of leftover rosemary that needed to be used. Muffins are always good as an after dinner treat or for breakfast. This recipe is super simple and delicious! Follow along below to make your own.
For the muffins
1 1/2 cup all purpose flour
2 tsp baking powder
1/4 cup freshly squeezed lemon juice
1/2 cup yogurt
1/4 cup milk
3 tbsp vegetable oil
2 tbsp fresh rosemary, coarsely chopped
1/2 cup sugar
For the lemon glaze
2 cups of powdered sugar
1/4 cup fresh lemon juice
Preheat the over to 350 degrees. Mix your dry ingredients in a large bowl and set aside. Mix the wet ingredients in a small bowl and set side. If you have a stand mixer, pour your dry ingredients into the bowl and begin mixing on low while slowly pouring the wet ingredients in. Mix until blended and then pour into a greased cupcake pan. Bake for 16 minutes.
For the lemon glaze, combine all ingredients and mix until smooth. Drizzle over top of the muffins and enjoy!