Olive Oil Orange Rosemary Muffins
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Muffins blending all-purpose and sprouted flour with a zing of orange juice and zest, fresh rosemary that’s swapped for dried, and olive oil for moistness. Egg and milk bind, baking soda and powder give lift. Lightly sweet, herbal, slightly tangy with a touch of bright citrus on top. Baked at moderate heat until golden, with that peel of orange warming the kitchen. Six big muffins, each topped with quartered fresh orange slices. Simple pantry staples, no sugar overload. A reliable mix for breakfast or snack. Time shifted by minutes; texture tuned by twitching the stir. A fresh twist, cardamom swapped in, leaves hints of spice along the piney rosemary.
Prep:
15 min
Cook:
23 min
Total:
38 min
Servings:
6 muffins
#baking
#muffins
#olive oil
#orange
#rosemary
#cardamom
#sprouted flour
#breakfast
#snack
Orange and rosemary aren’t a usual pair but they’re magical once you bite in. Herbal pine scent runs through the tang of fresh citrus, backed up by the earthiness of sprouted wheat flour. Olive oil keeps these muffins from going dry or flat; I’ve tried butter here but it dulls the brightness. The cardamom was a late idea—just a pinch—adds whole new complexity. Muffins demand a careful stir — too much mixing and they turn tough. Timing is guesswork; you want a golden crust, a faint give, not a raw center, unless you like gum. My centuries-old muffin tin has seen better days but every sneak peek releases waves of savory-orange perfume, promises you’ll want more.
Ingredients
- 1 cup all-purpose flour
- 1 cup sprouted wheat flour
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/3 cup extra-virgin olive oil
- 1/2 cup whole milk
- 1/3 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 teaspoon ground cardamom
- Orange slices for topping
About the ingredients
Sprouted flour swaps easily for whole wheat or oat, but reduce volume by about 2 tablespoons if using oat to keep structure light. Rosemary is dried here; fresh works but chop fine and use double for punch. Orange zest comes from firm, unwaxed fruit; skip white pith or bitter notes creep in. Olive oil is best extra-virgin for flavor but any mild oil stands in if needed; avoid vegetable shortening as crumb becomes greasy. Milk can be whole or 2%; almond milk works but muffins loosen slightly. Eggs bind and lift; no good quick substitute here—if vegan, try aquafaba or flax but results shift. Cardamom is optional but try; it deepens aroma. Orange slices on top add caramelized chew; peel them consistently to avoid bitter chunks.
Method
Preparation
- Heat the oven to 345 degrees Fahrenheit. Lip of muffin tin sprayed with nonstick spray; you can also butter and flour but spray speeds cleanup.
Dry Ingredients
- Mix the flours, rosemary, salt, baking powder, baking soda, and cardamom thoroughly. Break any clumps, sift if needed for even rise.
Wet Ingredients
- Beat eggs lightly. Stir in olive oil, milk, orange juice, and zest. Whisk until looks uniform but don’t aerate too much.
Combining
- Dump wet right into dry. Fold gently, only until no dry patches. Overmix — dense, rubbery muffins. Resist the urge to beat that last speck of flour.
Portioning and Baking
- Use a 3/4 cup measure to fill each cup fairly full. Place 3-4 quartered fresh orange slices atop each muffin; they add burst and caramelize slightly.
- Bake about 23 minutes. Look for golden edges and just firm tops. Toothpick test: a few moist crumbs cling but no wet batter. Oven temps vary, so watch the color and springiness. Cool 10 minutes. Muffins should yield slightly under fingertip pressure but not collapse.
Serving and Storage
- Enjoy warm or cooled. Store airtight, last 2 days best. Refresh 5 minutes in 350 oven to perk the crust.
Troubleshooting
- If muffins slump, probably overmixed or too much juice. Add an extra tablespoon flour next round. Substitute sprouted flour for oat or whole wheat but lower quantity to avoid heaviness.
- No fresh oranges? Use bottled juice zest the peel of a lemon for similar zing. Don’t skip olive oil; it keeps crumb tender unlike butter here.
- Want sweeter? A splash honey in wet. Craving crunch? Toss pepitas or chopped nuts in dry half cup max.
Cooking tips
Step one: preheat and prep pans. Spray is fastest and cleanest. Dried leaveners spread evenly in dry mix prevent lumpy rise; no second chance once wet hits. Wet ingredients blended enough to emulsify oils but don’t whip air in or you’ll see unnatural muffin domes that crack. Folding wet into dry must be gentle—overworking activates gluten, ruins tender crumb. Filling muffin tins: I use a wide 3/4 cup measuring cup for uniformity. Topping oranges quartered 3-4 slices each muffin ensures sweetness distributed. Bake time varies 20-25 minutes but test visually—edges golden, tops spring back barely. Toothpick test isn’t perfect, watch that batter doesn’t stick. Let rest — muffins settle as steam escapes, final texture forms then. Quick storage tip: muffin domes lose charm in plastic; place in paper bag for mild crust maintenance. Bonus: reheating in hot oven crisp ups peel edges. Always watch and sniff; aroma often says done better than clock.
Chef's notes
- 💡 Heat oven fully before starting. 345 degrees Fahrenheit steady; gives right caramel, no burnt bits. Spray muffin tin, spray beats butter and flour for clean up and crust. Handle dough gently; if you see no dry patches fold once, twice max. Overmix triggers gluten, muffins turn heavy and rubbery. Cardamom tiny pinch, too much masks orange and herb. Use zest from firm, unwaxed orange for bright notes. Peel white pith ruins flavor balance.
- 💡 If no sprouted wheat flour, swap whole wheat or oat but lower volume by 2 tbsp; oat holds moisture differently, makes crumb denser otherwise. Dried rosemary fine chopped, fresh doubles quantity but chop fine to avoid uneven stringiness. Wet mix goes into dry - slow, gentle fold. Whisk wet but stop before aeration or muffins dome split by trapped air. No overbeat eggs.
- 💡 Measure wet by volume carefully; more juice slumps muffins, less stiff crumbs. Add a tablespoon flour next batch if sinking or spreading. Topping with quartered orange slices gives chew and caramel fine texture. Place evenly, don’t crowd. Muffin holds best when orange slice peels consistently removed to avoid bitter bits. Topping cooks caramel edges at correct oven temps.
- 💡 Watch baking closely 20-25 min range. Golden edges, firm but springy top, not dry crust are indicators. Toothpick test shows moist crumbs if done, no batter sticks. Let cool 10 min minimum for crumbs to settle, texture finishes forming as steam escapes. Muffins break apart too hot or yield too soft if taken out too early. Oven temps always vary — sensory cues crucial.
- 💡 Store airtight up to 2 days best. Use paper bag if keeping crust crisp, plastic bags soften crust too fast. Refresh 5 min 350F oven warms and crisps peel edges, releases scent again. No fresh orange? Use bottled juice plus lemon zest for tang, avoid olive oil substitutions with butter here or texture changes. Almond milk loosens texture slightly, tweak liquid if used.
Common questions
Why do muffins slump?
Mostly overmix or extra juicy batter. Folding too hard triggers gluten; also wet too watery. Extra flour helps next time. Check orange juice amount carefully. Oven temp off could also cause sinking.
Can I replace sprouted wheat flour?
Yes but lower volume 2 tbsp when swapping oat. Whole wheat works one to one. Oat absorbs differently. Texture changes but still tasty. Keep eye on moisture balance.
How to tell muffins done?
Edges golden and smell shifts, tops firm but with slight spring. Toothpick pulls crumbs not raw batter. If wet batter, bake longer. Pull out too soon equals gummy centers.
How to store muffins?
Airtight container for 2 days tops. Paper bag keeps crust crisp but muffins soften faster. Reheat 5 min in hot oven restores edge crispness and scent. Plastic bags soften crust fast but keep moist inside longer.
