Preheat the oven to 375 degrees F.

Mix the flour, baking powder, and salt in a large bowl.

In a stand mixer bowl, combine sugar and lemon zest; rub together.

Add olive oil to the sugar and zest mixture.

Mix on high speed until a paste forms.

Beat in the eggs, one at a time.

Gradually add the flour mixture, alternating with lemon juice, mixing on low speed.

Stir in the chopped rosemary.

Pour the batter into lined muffin tins, filling about 3/4 full.

Bake for 16-20 minutes, or until a toothpick comes out clean.

Remove from oven and let cool.

For candied pansies: Brush petals with beaten egg white and dredge in sugar.

Arrange on a sheet tray and let crystallize overnight or crisp in a 200-degree oven (turned off).

Garnish muffins with candied pansies before serving.