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Olive Oil Orange Rosemary Muffins are a healthy way to start your morning or to bring to a brunch with friends! Olive Oil adds a great flavor - you'll love it! krollskorner.com

Olive Oil Orange Rosemary Muffins

Olive Oil adds a great flavor in baked goods - you'll love these!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 muffins


  • 1 cup All-Purpose Flour
  • 1/2 cup Sprouted flour
  • 1/2 Tbsp. dried rosemary
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 eggs room temperature
  • 3/4 cup Extra-Virgin Olive Oil
  • 3/4 cup whole milk
  • 3 Tbsp. orange juice, fresh
  • 2 Tbsp. orange zest
  • 1 slice orange, quartered for garnish


  • Preheat the oven to 350F. Spray a muffin tin with PAM and set aside.
  • In a large bowl, whisk together the all-purpose flour, sprouted flour, dried rosemary, salt, baking powder and baking soda. Set aside.
  • In a separate bowl, lightly beat the eggs. Add the olive oil, milk, juice, zest and whisk to combine.
  • Pour the wet ingredients into the dry and mix just until combined; do not over mix! 
  • Using a 3/4 cup measuring cup, fill each muffin tin. Top with quartered orange slices!
  • Bake for 20-25 minutes until slightly golden, or until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before eating, or just enjoy right away if you can't wait like me!