I’m dedicating today’s blog to the community of Montecito, which is really kinda silly because it won’t help the victims and first responders in any way.  But I can’t think of anything witty to say in a devastating time like this.  My love and prayers go out to everyone affected by this tragedy.

Note:  The lemon flavor in this muffin is refreshing and lovely.  However you really can’t taste the rosemary at all.  They are the perfect muffin for a spring or summer brunch, but if I were to make these again I would play with the amount of rosemary.  I wouldn’t want the flavor to be overpowering, but a hint of it would be nice.

Lemon Rosemary Muffins (recipe care of Debi Mazar and Gabriele Corcos)

INGREDIENTS:  2 1/4 cups unbleached all-purpose flour, 2 tsp. crumbled dried rosemary, 1 tsp. sea salt, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 3 large eggs (room temperature), 2/3 cup granulated sugar, 3/4 cup unsalted butter (melted and cooled slightly), 1 tbsp. lemon zest plus 7 tsp. fresh juice (divided), 3/4 tsp vanilla extract, 2/3 cup sour cream, 1 cup powdered sugar

DIRECTIONS:  Position a rack in a center oven, and preheat oven to 375 degrees.  Line a 12-cup muffin pan with baking cups.  Whisk together flour, rosemary, salt, baking powder and baking soda in a medium bowl.  Beat eggs in a separate medium bowl with an electric mixer on high speed.  Gradually add sugar, and beat until mixture is pale yellow and almost tripled in volume, about 3 minutes.  Gradually beat in melted butter until combined.  Stir in zest, 1 teaspoon of the lemon juice, and vanilla.  Add flour mixture in thirds, alternating with 2 equal additions of sour cream, and beat on low just until combined after each addition.  Divide batter evenly among muffin cups, filling three-fourths full.  Bake until muffins are golden brown and spring back when gently pressed with fingertip, 18-23 minutes.  Let cool in pan 5 minutes.  Remove from pan, and let cool completely, about 20 minutes.  Sift powdered sugar into a small bowl.  Stir in 1 tablespoon of the lemon juice, adding remaining lemon juice 1 teaspoon at a time, as needed, to make a thick, spreadable icing.  Spoon icing over muffins, and let icing set completely, about 30 minutes.