Lemon rosemary muffins
Cupcakes and muffins
Exceptionally light and delicate, these muffins rely on olive oil and crème fraîche for a perfectly moist crumb. I've rarely found such an airy, ethereal texture in an olive oil cake or muffin. The flavor profile was inspired by an old back-of-the-Bisquick-box recipe: I use Meyer lemon zest for soft, more floral citrus flavor as well as plenty of fresh rosemary. Adding a little lemon extract is optional, but elevates the lemon flavor. (You can also add a tablespoon of fresh lemon juice to the batter—optional but recommended.)
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