Lemon, Rosemary & Bee Pollen Muffins

Lemon, rosemary, and bee pollen come together in a gentle harmony of flavour and fragrance — a soft, golden crumb kissed with citrus and herbs, finished with a delicate lemon glaze. These muffins are a quiet celebration of nature’s finest ingredients, crafted for those who find beauty in simplicity and joy in every thoughtful detail.

Simple joys, bringing the crisp zephyr of spring indoors, these may look rustic but they are utterly delicious

Rosemary, wild yet strangely comforting, often thought of as a winter herb, it comes into its own in spring

The glaze makes all the difference, tart and zingy, the perfect foil to fluffy cake

A soft crumb, fresh from the oven, nothing beats that first bite

and nothing is savoured as much as the last…..

muffins, lemon drizzle, rosemary, bee pollen, breakfast ideas, brunch, easy bakes, cake, lemon cake, foraged food, herbs, wild food, snacks

Yield: 12

Author: Suze Morrison

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Lemon, Rosemary & Bee Pollen Muffins

Prep time: 20 MinCook time: 21 MinTotal time: 41 Min

Lemon, rosemary, and bee pollen come together in a gentle harmony of flavour and fragrance — a soft, golden crumb kissed with citrus and herbs, finished with a delicate lemon glaze. These muffins are a quiet celebration of nature’s finest ingredients, crafted for those who find beauty in simplicity and joy in every thoughtful detail.

Ingredients

Muffins

• 350g Unsalted Butter, room temperature
• 300g Caster Sugar
• 50g Light Muscovado Sugar
• 5 Eggs, free range
• 350g Plain Flour
• 3tsp Baking Powder
• ¼ tsp Bicarbonate Soda
• 2tbsp Bee Pollen
• 2 Lemons, Zest & Juice
• 1tsp Rosemary spines, finely chopped
• ¼ tsp Sea Salt Flakes

Icing

• 200g Icing Sugar
• 6 tbsp Lemon Juice

Instructions

1. Preheat oven 180C. Line a 12 Hole muffin pan with paper cases. Cream the butter and both sugars with the paddle attachment of a stand mixer for 4-5 minutes or until pale and creamy, the mixture should feel aerated.
2. Add the eggs, one at a time, beating well between each addition, keeping the mixture as light as possible. In a separate bowl, whisk the flour, raising agents, salt, bee pollen and rosemary.
3. Add the lemon juice and mix briefly before adding the flour mixture and folding through until only just combined, a few lumps are better than overmixing.
4. Divide the mixture between the 12 cases and bake for 22-27 minutes, or until risen and springy.
5. Allow to cool on a wire rack before mixing the lemon juice and icing sugar. Drizzle over the top and garnish as you wish before serving.

https://gourmetglow.co.uk/recipes/lemon-rosemary-bee-pollen-muffins

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