Lemon-Rosemary muffins

I made these muffins a few weeks back, as still had a pack of fresh rosemary at home, which I used to cook my sweet potatoes with. A few days earlier, I had come across an amazing looking recipe for a lemon-rosemary cake – and I was intrigued! I thought that the same dough would probably work for muffins too. I was just reluctant and skeptical about the olive oil though. I had used olive oil previously to bake savory Olive-Chia muffins, and they turned out perfect. But then I had an epic fail in trying to make a sweet muffin with olive oil (to be precise: chocolate muffins) – they tasted totally weird. Β πŸ˜‰ However, since this recipe contains so many stronger flavors, like lemon and rosemary, I gave it a try, and the lovelyΒ Betty from Le Jus d’Orange where I took the recipe from, assured me the olive oil taste would not be overpowering – and: She was right!! Wow, these muffins tasted sooo delicious, I loved the combination of lemon and rosemary, absolutely perfect, very interesting. They are all long gone in mine and my co-workers tummy….but I still dream of them πŸ˜‰

These muffins contain Olive Oil as Superfood.

I like to substitute butter in my baking with healthy vegetable fats! πŸ˜‰ I also found this website that gives a great conversion table to use olive oil instead of butter in baking and why it is more healthy to use olive oil instead of butter.

Ingredients (makes about 10 muffins)

  • 2/3 cup olive oil
  • 3/4 cup sugar (if you have, use coconut palm sugar, it’s healthier than the refined, white sugar)
  • 4 eggs
  • 2 tbsp rosemary, finely, finely cut
  • 1 teaspoon vanilla extract
  • 1 lemon, the zest of it
  • Juice of 1/2 the lemon (grate off the zest first, then cut in half and use the juice too)
  • 1 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 teaspoon salt


  • Mix all wet ingredients (olive oil, sugar, eggs, rosemary, vanilla, lemon zest and lemon juice) in a bowl, whisk well
  • Mix the dry ingredients in another bowl (flour, baking powder and salt), mix well as well
  • Now add the liquid ingredients to the dry ingredients, mix carefully in order to keep the effect of the baking powder
  • Pour dough into a muffin pan or paper forms
  • Bake at 350Β° F (= 180Β°C) for about 17 minutes or when a wood stick that you stick in comes out clean

I devoured a muffin right out of the oven, and I had another one for breakfast with a green smoothie – it was sooo delicious! πŸ˜‰

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  1. Melissa says

    Just stumbled upon this recipe over a year later, and am so glad I did! Thanks much for sharing this delicious recipe–it’s going to become a regular brunch staple, I can feel it!

  2. Ellen R. says

    I made these last night since I’m hoping to use up a bunch of rosemary in a number of dishes (waste not, you know). Delicious muffins! The olive oil really steps back in terms of flavor to the lemon. I do wish there was a little more rosemary flavor (I already thought I was added more than 2 teaspoons), but otherwise, these make for a great lemony treat. Thanks for the recipe!

    • Sylvia @superfoodista.com says

      Thanks so much dear Ellen! Always makes my day to read that my recipes get made and they turned out well too! It’s interesting, right, you don’t feel the olive oil at all. Sorry the rosemary flavor was not that strong, I think the lemon is just really strong in this one, but happy you liked them nevertheless! thanks for sharing! πŸ˜‰

    • superfoodista says

      Thank you Allison πŸ˜‰ Yes, I think the color comes from there. Plus my oven is broken (the upped heat) – so they didn’t really get brown on the top πŸ˜‰
      I love your blog so much, so really happy you stopped by!! ;-))

  3. afracooking says

    These look amazing! I can imagine your hesitation though – the first time I made sweet muffins with olive oil it was not a success either. But at some point I discovered these whole wheat apple muffins that were so good I even posted the recipe.
    These look so amazing I will give them a try (which really is a compliment as I really do think long and hard before using white wheat flour :-> )

    • superfoodista says

      Hi Afra, thanks so much for stoping by today! πŸ˜‰ Wow, the whole wheat muffins sound delicious – the recipe is on your blog? I will check! πŸ˜‰
      As for these, you can definitely also another flour. I was just a bit “risk averse” this time to make many changes – as I have so many baking fails…so I just wanted to make sure they will be all right πŸ˜‰ So I followed the recipe. But I think for example Quinoa flour could work very well, or even whole wheat. Maybe you would have to add a bit more lemon, as those flours have a stronger taste. Let me know if you try them and how it goes.
      hugs, Sylvia

      • afracooking says

        Oh I was already excited, but now I really will just have to make them. I have used quinoa flour (always combined with others) for wraps and pancakes, but as far as I can remember never for muffins – very curious to see what will happen!

    • superfoodista says

      Hi Carol, thank you so much for stopping by my blog and reading my recipe! I really love your conversion table and I learned a lot from your website. I love to use olive oil in my cooking – it’s one of the Superfoods I always have at home! Thanks again, Sylvia

    • superfoodista says

      Hi Carol,
      thank you so much for stopping by my blog and reading my recipe! I really love your conversion table and I learned a lot from your website. I love to use olive oil in my cooking – it’s one of the Superfoods I always have at home!
      Thanks again,


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