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yogurt muffins with rosemary

Rosemary Yogurt Muffins {gluten-free}

  • Author: ashley
  • Prep Time: 5-10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 muffins 1x
  • Diet: Gluten Free


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.



Wet Ingredients

  • 2 large eggs
  • 1/2 cup melted grass-fed butter or ghee
  • 2/3 cup whole milk greek yogurt

Dry Ingredients

  • 1/2 cup blanched almond flour
  • 1/2 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
  • 1/2 tsp kosher salt + a pinch
  • 1/4 tsp freshly milled pepper


  1. 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.
  2. When ready, 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.
  3. 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).
  4. 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.
  5. Allow cooling for at least 15 minutes before enjoying. 
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: yogurt muffins, rosemary yogurt muffins, gluten free yogurt muffins