1 ⅔cupall-purpose flourMake sure not to dump your measuring cup into the bag of flour. Carefully spoon the flour into your measuring cup–otherwise, you will pack way too much flour.
1tbspfreshly chopped rosemary sprigs
1tspkosher saltAdd half the amount if using iodized salt. Course salt tends to be less salty.
1cupwhole milk yogurt
4tbspmelted butter that has cooled
extra butter to grease muffin tins
Preheat the oven to 350 °F
Whisk the flour, baking powder, salt, corn starch, and rosemary into a large bowl.
In a separate bowl, whisk together the egg, yogurt, and cooled melted butter in a medium bowl. Gently fold in the dry ingredients with a spatula. DO NOT overmix.
Fill the greased muffin tin's indentations about two-thirds full.
Bake at 350°F until puffed and browned about 20-25 minutes.
Cool for fifteen minutes before serving.
To store: once completly cooled, place in a ziplock plastic bag and keep in the freezer for up to 3 months. Note: if the batter is too dry add a splash of water (not too much). Make sure to not overmix, this is very important!Add water to the empty muffin endentions if there are any. This will ensure that the muffins stay nice and moist.