Fall

Cocoa-Rosemary Muffins

February 16, 2012
2 Ratings
Author Notes

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

  • Serves 18
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
In This Recipe
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.

See what other Food52ers are saying.

1 Review

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)