Orange Rosemary Muffins

Usually when I make muffins, I have my kids in mind, so I stuff them full of bananas and chocolate.   And let’s be honest – chocolate banana muffins are pretty great!

But sometimes, I want a more sophisticated, grown up muffin.

I love, love, loved these muffins!  They are only lightly sweet with beautiful citrus notes from the orange and a surprising savory tone from the olive oil and rosemary!

Orange Rosemary Muffins

Inspired by Cake Walker

1 ¼ cups whole wheat flour

½ cup all purpose flour

¼ tsp baking soda

1/8 tsp baking powder

Dash of salt

½ cup granulated sugar

¼ cup extra virgin olive oil

1 ½ tsp vanilla extract 

Zest from 1 large orange

1 large sprig of rosemary, minced (about 1 tbsp)

2 eggs, room temperature

5.3 oz (1/2 cup) plain Greek nonfat yogurt, room temperature

Powdered sugar, optional

Preheat the oven to 350 degrees F and line a muffin tin with paper liners.

In a medium sized bowl, whisk together the flours, baking soda, baking powder, and salt.  Set aside.

Place the sugar and olive oil into the bowl of a stand mixer, beat on medium for 3-4 minutes or until pale.  Add the vanilla, rosemary, and orange zest and mix until combined.

Scrape down the sides of the bowl, then beat in the eggs, one at a time, until fully incorporated.  Beat in the Greek yogurt.

Add the flour mixture, mixing on low speed until just combined.  Pour the batter into the prepared muffin tin and bake for 15-18 minutes or until lightly browned.  Dust the powdered sugar, if desired.

Makes 12 muffins