Rosemary Lemon Cornmeal Muffins

Name: Rosemary Lemon Cornmeal Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1 cup (125 g) all-purpose flour; 1 cup (150 g) yellow cornmeal (polenta); 1½ tsp (6 g) baking powder; ½ tsp (3 g) salt; 1 tbsp (3 g) fresh rosemary, finely chopped; 3 eggs (150 g) large eggs, at room temperature; ⅓ cup (75 g) unsalted butter, melted and slightly cooled; ⅔ cup (160 ml) whole milk; 2 lemons (180 g) fresh lemons, zest finely grated; 3 tbsp (45 ml) fresh lemon juice; ½ cup (50 g) grated Parmigiano-Reggiano cheese, finely grated (optional)

From the MyKitchenBank Kitchen

Savory Mediterranean-inspired muffins with a tender crumb from yellow cornmeal, brightened with fresh lemon juice and zest, and herbaceous rosemary. These one-bowl muffins are easy to make and perfect for breakfast, alongside soup, or as a snack. Optionally topped with crispy Parmesan for extra flavor and a savory edge.

Prep: 10 min
Cook: 20 min
Wait: 5 min
Total: 35 min
Makes: 12 muffins

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Steps

Before you start

Preheat the oven 10–15 minutes ahead so it reaches 400°F (200°C) by the time you're ready to bake
Use eggs at room temperature for better incorporation and a more even batter
Zest the lemons before juicing them to capture the most zest
Have paper liners ready for your 12-cup muffin tin

1
Preheat and PrepareOven 400°F / 205°C
- Position the oven rack to the center and preheat the oven to 400°F (200°C).
- Arrange a 12-cup muffin tin on your work surface and insert a paper liner into each cup.
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Ready when: oven reaches 400°F (200°C)
Tip: Preheating while you prepare ingredients saves time overall.
2
Combine Dry Ingredients
- In a large mixing bowl, whisk together 1 cup (125g) all-purpose flour, 1 cup (150g) yellow cornmeal, 1.5 tsp (6g) baking powder, 1/2 tsp (3g) salt, and 1 tbsp (3g) finely chopped fresh rosemary.
- Whisk until the mixture is uniform in color and the rosemary is evenly dispersed throughout.
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Ready when: mixture is uniform yellow-tan color with rosemary evenly distributed
3
Prepare Wet Ingredients
- In a separate medium bowl, whisk 3 large eggs at room temperature until well beaten.
- Add 1/3 cup (75g) melted and slightly cooled unsalted butter, 2/3 cup (160ml) whole milk, 3 tbsp finely grated lemon zest (from the 2 lemons), and 3 tbsp (45ml) fresh lemon juice.
- Whisk until smooth and well combined, ensuring the lemon zest is evenly dispersed.
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Ready when: mixture is smooth, creamy, and lemon zest is evenly dispersed
Tip: Cool the melted butter slightly before whisking it into the eggs to prevent cooking them.
4
Combine Wet and Dry
- Pour the wet ingredient mixture into the bowl with the dry ingredients.
- Using a spatula or wooden spoon, gently fold the two mixtures together with 10–15 slow, deliberate strokes until just combined.
- The batter should appear slightly lumpy with visible streaks of flour; do not overmix.
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Ready when: no large patches of dry flour remain, but small lumps and streaks are still visible
Tip: Overmixing develops gluten, which makes muffins tough and dense. Stop folding while you can still see a few streaks of flour.
5
Fill Muffin Cups
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Use a 2-oz cookie scoop or spoon for even distribution.
- If using Parmesan cheese, sprinkle a small amount (about 1 tsp per 6 muffins, scattered thinly) over the top of each muffin.
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Ready when: all muffin cups are filled evenly
Tip: Filling two-thirds full leaves room for the muffins to rise without spilling over.
6
BakeOven 400°F / 205°C
- Transfer the muffin tin to the preheated 400°F (200°C) oven.
- Bake for 18–22 minutes, until the muffin tops are golden brown and a wooden toothpick or skewer inserted into the center of one muffin comes out clean or with just a few moist crumbs.
- If your oven has hot spots, rotate the tin halfway through baking for even browning.
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Ready when: muffin tops are golden brown; toothpick inserted in center comes out clean or with a few moist crumbs
Tip: Rotating the tin halfway through ensures even browning if your oven has temperature variations.
7
Cool and Serve
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- This allows them to set and firm up enough to remove without breaking apart.
- Turn the muffins out onto a wire cooling rack.
- Serve warm or at room temperature.
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Ready when: muffins have cooled enough to turn out of tin without crumbling

Good to know

Tips

Don't overmix the batter—lumps are good and lead to tender, fluffy muffins. Stop folding as soon as no dry flour patches remain.
Fresh rosemary is essential; dried rosemary is too strong and can overpower the delicate lemon flavor.
If you don't have paper liners, grease the muffin cups lightly with butter to prevent sticking.
These are savory muffins with no added sugar, making them ideal for breakfast, brunch, or alongside soup, salad, or stew.

Make ahead

Muffins can be made up to 2 days in advance and stored in an airtight container at room temperature.

Storage & reheating

Room temperature: up to 2 days in an airtight container. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe bag or container. To reheat: warm in a 350°F (175°C) oven for 10–15 minutes, or microwave a single muffin for 15–20 seconds until warm.

Substitutions

fresh rosemary → Fresh thyme or oregano. Use 1.5 tsp dried if fresh is unavailable; dried rosemary can taste overly strong in this recipe.
fresh lemons → Lime zest and juice. Use the same amounts for a different bright citrus flavor.
unsalted butter → Extra-virgin olive oil. Use 1/4 cup (60ml) for a more Mediterranean profile and slightly earthier flavor.
whole milk → Buttermilk or Greek yogurt. Use the same amounts; adds a subtle tang that complements the lemon.