This has been an enormously exciting week for me – I got a teaching job at a fabulous Nashville school that perfectly fits my interests (teaching choir, private lessons, general music, and directing musicals!), I beat my roommate at Settlers of Catan, I got paid for taking photos of an opera workshop my boyfriend sang at at the University of Alabama, and I made this incredible recipe.
Months and months ago, my favorite food podcast, The Splendid Table, discussed the amazing combination of lemon and rosemary. I was, needless to say, intrigued, and began to think about how I could incorporate that concept into a baked good. A month or so later I was eating a lemon poppyseed muffin when bam the idea slammed into my head to put rosemary in a lemon poppyseed muffin.
Last year, I blogged about how great this biscuit-like muffin with sun-dried tomatoes and rosemary was. So with that knowledge in hand, I set out to make what has now become my all time favorite muffin recipe.
This recipe, which is based on a recipe by Two Peas and their Pod (a highly trusted food blog you all should check out), features not only a light texture, but also a mind-blowingly delicious lemon glaze that will change your life. As if that wasn’t enough, the addition of rosemary in this deepens the flavor of the muffin and creates a simple-yet-complex taste that pairs incredibly well with medium-roast coffees for breakfast. Your waking-up body will thank you for it.
- ⅔ cup sugar
- Grated zest and juice of a large lemon
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ teaspoon salt
- ¾ cup sour cream
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 stick (8 tbsp) unsalted butter, melted and cooled
- 2 tbsp poppy seeds
- 2 tbsp rosemary, finely chopped
- 1 cup confectioners' sugar
- 2-3 tablespoons fresh lemon juice (about 1 lemon)
- Preheat oven to 400 degrees F.
- In a large bowl, rub the sugar and zest of one lemon together with your fingertips until the sugar is moist and the scent of lemon is noticeable. Whisk in flour, baking powder, baking soda, and salt.
- In a small bowl, whisk the sour cream, eggs, vanilla, lemon juice, and melted butter. Pour into the dry ingredients and gently stir to combine.
- Without over-mixing, stir in the poppy seeds and rosemary.
- Fill muffin tins (greased or with paper cups) almost to the top with the batter.
- Bake 18-20 minutes, or until the tops are golden and a toothpick can be inserted and removed cleanly. Remove from oven and let cool for 5 minutes and then place on a baking rack until completely cooled.
- As you're waiting for the muffins to cool completely, mix the confectioner's sugar and about 1.5 tbsp lemon juice in a small bowl. Slowly add additional lemon juice until it reaches your desired consistency. If you make it too runny, simply add more powdered sugar.
- Drizzle the glaze over the muffins and serve.
Ok so honesty hour, this song is mostly just a perfect pairing to this week for me personally… but you know what? It’s my blog “and I do what I wanna.” 😉