Savory Greek Yogurt Muffins with Rosemary. They are gluten-free, aromatic, moist, and tender. Perfect for a weekend breakfast treat or for hosting a fancy brunch.
I love adding herbs to baked goods. The smell, the taste, it’s like natural, healthy perfume. They take any baked good to the next level.
The yogurt in this recipe adds a nice tanginess and helps provide moisture.
Unlike most muffin recipes, these are gluten-free. Because we have the absence of gluten, applying the muffin method does not apply here.
If you are unsure what the muffin method is, it’s when the wet ingredients are added to the dry ingredients and gently folding the two together to create a gently mixed lumpy batter.
Because we will NOT be using the muffin method, this recipe can be made all in one bowl and mixed to death—there is no gluten, so it doesn’t make a difference.
Not only do I love the rosemary in these gluten-free muffins, but I am also quite a fondness of the fresh cracked pepper and garlic I sprinkled in. Here are the ingredients you will need.
Ingredients to make Yogurt Muffins (with rosemary)
|Eggs||Because there is no gluten, the eggs will help the biscuits hold their shape.|
|Grass-Fed Gee or Butter||Will add buttery flavor.|
|Greek Yogurt||My favorite is whole milk Greek yogurt. I despise anything low-fat.|
|Almond Flour||Use blanched almond flour.|
|1:1 Gluten-Free All Purpose Flour||I used King Arthur’s.|
|Rosemary||Adds a nice earthy taste and aroma.|
|Garlic Powder||Implements the savory theme.|
|Other Essential Ingredients||Kosher salt, freshly milled black pepper, and baking powder.|
This recipe makes 8 muffins. Fill any empty pockets of the cupcake tray with water.
I like to put the batter in cute muffin wrappers. It just adds a nice touch and eating experience.
You will also notice that once they have baked and cooled, they will release from the wrappers with ease.
Though rosemary is my favorite, feel free to choose one of these fresh herbs instead.
I just know that any of these herbs would taste heavenly. Another thing to mentions, I didn’t not test these yogurt muffins with vegan yogurt. If you do try that however, let us know how that turns out in the comments.
More Comforting Recipes
- Gluten-Free Oatmeal Cookies
- Almond Flour Chocolate Chip Cookies
- Chocolate Truffles Recipe (vegan)
- Chocolate Truffle Recipe with Coconut and Pecans
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
- 2 large eggs
- ½ cup melted grass-fed butter or ghee
- ⅔ cup whole milk greek yogurt
- ½ cup blanched almond flour
- ½ cup 1:1 gluten-free all-purpose flour blend
- 1 tsp baking powder
- 1 tsp chopped rosemary + extra sprigs to decorate the top
- 1 tsp garlic powder
- ½ tsp kosher salt + a pinch
- ¼ tsp freshly milled pepper
- Add the butter or ghee to a large mixing bowl and microwave until melted. Once cooled, add the eggs and Greek yogurt. Whisk until a smooth and pale cream color is the result. First, it will be lumpy but keep stirring vigorously until it’s completely lump-free and smooth.
- When ready, add all of the dry ingredients into the same bowl. Mix and fold until well-combined. Then, add in the fresh chopped rosemary—mix to combine. Set the batter aside on the countertop for 10 minutes. Meanwhile preheat the oven to 350°F.
- Next, line a muffin pan with eight wrappers. Scoop the batter into each one. I like to fill 3/4 of the way full. Top each one with sprigs of rosemary and a sprinkle of flake salt (optional).
- Finally, transfer the pan to the oven and bake for 25 minutes. You know when it’s ready when a toothpick or knife inserted comes out clean.
- Allow cooling for at least 15 minutes before enjoying.