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.) —Posie (Harwood) Brien
Preheat the oven to 350° F. Grease a 12-cup muffin pan or line it with muffin papers.
In a large bowl or stand mixer, beat the sugar with the eggs until light and fluffy, about 5 minutes.
Add the crème fraîche and mix well.
Add the olive oil and lemon extract and lemon juice (if using) and mix well.
Add the flour, baking powder, and salt. Mix to combine, but don't overmix.
Fold the lemon zest and rosemary into the batter.
Divide the batter evenly between the muffin tins. Fill each well about 2/3 of the way full. If you have extra batter, just fill up as much of another pan as you can.
Bake for 15 to 20 minutes. The muffins should be JUST barely beginning to brown. As soon as they start to get even slightly golden, take them out. It's really key not to overbake these, or they won't be as nice and moist.
Remove from the oven and let cool for a few minutes in the pan before enjoying.