These savory Yogurt Muffins with Rosemary are gluten-free, aromatic, moist, and tender. They're perfect for a weekend breakfast treat or hosting brunch.
½cup1:1 gluten-free all-purpose flour blendI used King Arthur
1tspbaking powder
1tspchopped rosemary + extra sprigs to decorate the top
1tspgarlic powder
½tspkosher salt + a pinch
¼tspfreshly milled pepper
TOPPINGS:
flake saltoptional
Instructions
MAKE BATTER
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.
REST BATTER:
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.