These savory Yogurt Muffins with Rosemary are gluten-free, aromatic, moist, and tender. They’re perfect for a weekend breakfast treat or hosting brunch.
It costs approximately $5.04 to make these muffins. The recipe makes eight muffins for around $0.63 per muffin.
For another gluten-free muffin option, try my Gluten-Free Pumpkin Muffins with Orange.
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.
This recipe makes eight 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 an eating experience. You will also notice that once they have baked and cooled, they will easily release from the wrappers.
Ingredients and Estimated Cost:
- 2 large eggs – $0.46
- ½ cup grass-fed butter – $2.09
- ⅔ cup whole milk greek yogurt – $0.78
- ½ cup blanched almond flour – $0.96
- ½ cup 1:1 gluten-free all-purpose flour blend – $0.55
- 1 teaspoon baking powder – $0.04
- 1 teaspoon rosemary + extra sprigs – $0.06
- 1 teaspoon garlic powder – $0.03
- ½ teaspoon kosher salt + a pinch – $0.03
- ¼ teaspoon freshly milled pepper – $0.04
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in November 2022.
How To Make Rosemary Yogurt Muffins
- First, melt the butter in the microwave and whisk in the eggs and Greek yogurt after it has cooled.
- Next, mix in the dry ingredients until combined.
- Then, add in the rosemary and stir. After stirring, let the batter rest for ten minutes.
- Preheat the oven to 350 degrees F while you prep the muffin pan with muffin liners.
- Scoop the batter into the muffin liners and top each one with rosemary sprigs and a sprinkle of flake salt.
- Finally, bake in the oven for twenty-five minutes. Allow the muffins to cool before serving.
***For complete recipe instructions, see the recipe card below.
Though rosemary is my favorite, feel free to choose one of these fresh herbs instead.
Serve: Serve these warm or at room temperature.
Store: Store the muffins in an airtight container at room temperature or in the refrigerator for 1-2 days.
Freeze: Wrap the muffins in two layers of plastic wrap, place them in a freezer-safe container or plastic bag, and freeze for up to three months.
Thaw: Thaw at room temperature for 2-3 hours.
Yogurt replaces oil in this muffin recipe. It is a healthier option to cook with over oil and helps create a moist muffin.
These muffins will stay fresher longer if they are stored in an airtight container in the refrigerator. But you can store them at room temperature for one to two days.
More Gluten Free Recipes
- Marinated Goat Cheese
- Garlicky Zucchini Yogurt
- Cucumber Kimchi
- Paleo Pumpkin Bread
- Creamy Zucchini Hummus
- Easy Coconut Cashew Butter
- Gluten-Free Oatmeal Cookies
- Chewy Soft Coconut Cashew Granola Bar
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 I used King Arthur
- 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
- flake salt optional
- Add the butter or ghee to a large mixing bowl and microwave until melted.
- Once the butter is 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.
- Next, add all of the dry ingredients to the bowl. Mix until well combined.
- Then, add in the fresh chopped rosemary—mix to combine.
- Set the batter aside to rest for 10 minutes.
PREP OVEN AND MUFFIN TIN:
- Meanwhile, move the oven rack to the middle position and preheat the oven to 350°F.
- Next, line a muffin tin with eight wrappers.
SCOOP AND BAKE:
- Scoop the batter into each muffin well. I like to fill them ¾ of the way full.
- Top each with a rosemary sprig and flake salt (optional).
- Finally, transfer the pan to the oven and bake for 25 minutes. Or when a toothpick or knife inserted comes out clean.
COOL AND SERVE:
- Allow the muffins to cool for at least 15 minutes.
- Serve and enjoy.