Honey Rosemary Muffins

Monday, July 14, 2014

So after those rosemary cookies, I have been in a rosemary mood, and last night I decided I was going to work them into a muffin somehow, so I did. Let me tell you, these are the best. Michael says their his favorite of all the muffins I've made so far, and he likes his muffins. I think it's the topping that makes these perfect. I won't call it frosting because it's not and because these aren't cupcakes, they're muffins. 

For this post, I skipped the photos of ingredients and so on, because honestly I don't think you need them, so it's just yummy photos and then steps. Seems to make more sense for a straightforward recipe. Let me know what you think!

I think one of the best things about making muffins from scratch is that it is so simple, like stupid simple. Like, why would you ever buy a pre-made batter again, simple. Really guys. Just make these ok? Plus, they keep for about a week or so (not in the fridge), so you can just heat them up in the morning for breakfast and they're as good as fresh! Of course, I also completely condone eating these all when they're out of the oven too. Make them for people, make mini ones, do whatever, just make them.


2 cups flour
1 tbsp baking powder
pinch of salt
heaping 1/2 cup superfine sugar
2 eggs
liberal cup milk
6 tbsp sunflower oil
2 tbsp honey
1 heaping tbsp dried rosemary

6 tbsp softened butter
1 1/2 cups powdered sugar
1 tbsp honey


1. Preheat your oven to 400 F and grease a 12 muffin tin (I am currently loving Pam for baking).

2. Sift flour into a large bowl, then mix in baking powder, salt, and sugar. 

3. In a different bowl of medium size, mix together the eggs, milk, oil, and honey.

4. Make a well in the dry ingredients and pour in the egg mixture. Stir gently until combined, then add rosemary. I suggest using your fingers to crush the rosemary slightly before mixing it in. Spoon batter into muffin tin. Bake for 20, or until baked through. Once finished, let cool in tin until you're able to move them to a wire rack to finish cooling.

5. Start on the topping while the muffins bake. Whip butter until fluffy in a small bowl, then sift in sugar and continue to whip. Once blended, add honey. Done! You can now put this into a piping bag, or just a ziplock with a corner cut off, which is what I did, or just use a butter knife to put it on your muffins, it tastes as yummy either way.

As always eat when fresh and warm and please tell me if you try my recipe! I'm dying to know!

Love & Sunshine,
Rya Pie

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