Fall

Cocoa-Rosemary Muffins

by:
February 16, 2012
4
2 Ratings
  • Serves 18
Author Notes

An exotic blend of sweet cocoa and pungent rosemary awakens the taste buds like a symphony! —gussiesmom

What You'll Need
Ingredients
  • 1 cup flour
  • 1 cup cocoa powder
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons fresh minced rosemary
  • 3 eggs
  • 1 stick butter, softened
  • 1 cup sour cream
  • 18 short rosemary sprigs
Directions
  1. In large bowl, whisk together flour, cocoa powder, baking powder, salt, and rosemary.
  2. In another bowl, beat together eggs, butter, and sour cream.
  3. Stir egg mixture into dry ingredients until well-blended.
  4. Divide mixture between 18 paper-lined muffin cups.
  5. Lightly press 1 rosemary sprig on top of each muffin.
  6. Bake 25 minutes in a preheated 400 degree oven, or until a knife inserted in center of a muffin comes out clean.
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1 Review

AntoniaJames
AntoniaJames February 16, 2012
How interesting! I'd have never thought of this combination. Love it, too, that you use sour cream in these. ;o)