Meyer Lemon Rosemary Muffins
Prep time: 
Cook time: 
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Serves: 12 muffins
Rosemary and Meyer lemons are paired in this not-too-sweet and savory muffin.
  • ¾ cup sugar, divided
  • 4 teaspoons finely grated Meyer lemon zest (from about 2 Meyer lemons)
  • ¾ cup milk
  • 3 tablespoons Meyer lemon juice (from about 2 Meyer lemons)
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 3 tablespoons fresh rosemary, chopped
  • ¼ cup (1/2 stick) unsalted butter
  • ½ cup plain Greek yogurt
  • 1 large egg
  • 2 teaspoons vanilla extract
  1. Preheat oven to 375°F. Line muffin pan with paper liners or use cooking spray.
  2. In a small bowl, mash ¼ cup of the sugar with the lemon zest until well combined. Set aside.
  3. In a large glass, combine milk and lemon juice. Stir and set aside.
  4. In a medium bowl, stir together flour, baking powder, salt, and rosemary.
  5. Using an electric mixer, cream together the remaining ½ cup of sugar and butter. Add in the egg. Then add the Greek yogurt, milk mixture, vanilla and half of the lemon sugar, beating well after each addition.
  6. Slowly add in flour mixture and mix just until combined. Scoop batter into muffin pan. Sprinkle remaining lemon sugar over the top of each muffin.
  7. Bake muffins for 20 minutes or until lightly browned and toothpick inserted into center comes out clean.
Recipe by Ann Dunaway Teh at