Parmesan Herb Muffins are my go-to when I want a savory muffin that tastes more like a side dish than a snack. They’re tender, a little buttery, and full of that garlic-Parmesan smell that makes them hard to ignore.
The crumb is soft thanks to buttermilk, and the mix of Parmesan and herbs keeps them from tasting flat. I like that they’re flavorful without needing a bunch of extra add-ons or spreads.
For me, these are best as a quick dinner bread, an easy savory breakfast, or alongside a bowl of soup. They also work well on a brunch table when you want something warm and cheesy that isn’t sweet.
Why You’ll Love This Recipe
Fast and Easy: The batter comes together in minutes, and they bake quickly, so you can have warm muffins on the table fast.
Cheesy and Savory: Parmesan, garlic, and herbs give you that salty, bakery-style flavor that makes these feel more like a side dish than a snack.
Soft Crumb: Buttermilk keeps them tender and moist, without turning them heavy.
Good with Dinner: I reach for these when I’d normally do biscuits or cornbread. They’re great with soups, salads, and roasted chicken.
Easy to Change Up: You can add bacon, jalapeño, or swap the herbs depending on what you have, and the base recipe still works.
Ingredients You’ll Need
Dry Ingredients
- All-purpose flour: I use regular flour here. It gives the muffins a nice structure without making them tough.
- Baking powder: This is the main lift. Make sure it’s fresh, because older baking powder can give you flat muffins.
- Baking soda: This works with the buttermilk to help the muffins rise and brown a little better.
- Kosher salt: Parmesan is salty, but you still need salt in the batter so the muffins don’t taste bland.
- Garlic powder: I like garlic powder here because it spreads evenly through the batter. Fresh garlic can be a little harsh in a quick muffin.
- Black pepper: Just enough to give a little bite. Freshly ground is great if you have it.
- Sugar: It doesn’t make these sweet. It just rounds out the salt and helps with browning.
Wet Ingredients
- Buttermilk: This is what makes the crumb tender and a little tangy. If you don’t have it, sour cream or plain Greek yogurt thinned with milk works well.
- Eggs: They hold everything together and give the muffins a more “bready” feel.
- Unsalted butter: Melted butter gives better flavor than oil in this one. I let it cool a bit so it doesn’t scramble the eggs.
Mix-ins
- Parmesan: Finely grated melts into the batter instead of leaving big chewy pockets. I prefer the kind you grate yourself, but the tub of finely grated works too.
- Fresh parsley: This adds a clean, fresh taste. It also makes the muffins look less beige, which I appreciate.
- Fresh chives: Mild onion flavor that goes really well with Parmesan. Green onions are a fine swap.
- Italian seasoning: A little dried herb blend helps the flavor stay consistent even if your fresh herbs are on the mild side.
Topping
- Parmesan: A little extra on top gives you that salty crust. It’s worth doing.
- Melted butter: Helps the topping stick and adds a nice golden finish.
- Flaky salt: Optional, but I like a light pinch. Just don’t overdo it since the cheese is already salty.
Recipe Instructions
- Preheat the oven: Heat the oven to 400°F. Grease a 12-cup muffin pan or line it with paper liners.
- Mix the dry ingredients: In a large bowl, whisk the flour, baking powder, baking soda, salt, garlic powder, pepper, and sugar until evenly combined.
- Mix the wet ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted (slightly cooled) butter until smooth.
- Add the wet to the dry: Pour the wet mixture into the dry mixture and fold just until you don’t see dry flour anymore.
- Fold in the mix-ins: Gently fold in the Parmesan, parsley, chives, and Italian seasoning. Stop as soon as everything looks mixed in.
- Fill the muffin pan: Divide the batter evenly among the muffin cups.
- Add the topping: Brush the tops lightly with melted butter, then sprinkle with extra Parmesan and flaky salt to taste.
- Bake: Bake for 16 to 20 minutes, until the tops are golden and a toothpick comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a rack and serve warm.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Don’t overmix the batter. Once you add the wet ingredients, stir just until the flour disappears. Overmixing makes muffins dense and a little chewy in a bad way.
Use finely grated Parmesan. The finer it is, the more it melts into the crumb and seasons the whole muffin. Bigger shreds can leave salty pockets.
Make sure your oven is fully preheated. These rise best when they hit real heat right away. If your oven runs cool, give it an extra few minutes before baking.
Let the butter cool slightly. Warm melted butter is fine, but hot butter can mess with the eggs and make the batter feel a little uneven.
Watch the bake time at the end. Pull them when a toothpick comes out clean and the tops look golden. If they bake too long, they dry out faster than you’d expect.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Soup night: These are really good with tomato soup, chicken noodle, or a simple vegetable soup. I like them more than crackers because they’re more filling.
- Salad lunch: Serve one with a big chopped salad, especially something with chicken, cucumbers, and a sharp vinaigrette. It turns salad into an actual meal.
- Eggs and breakfast plates: Pair them with scrambled eggs or an omelet. They’re also nice with a side of fruit when you want something easy.
- Roast chicken: I’ll serve these instead of dinner rolls with roast chicken and a green veggie. The garlic and herbs fit right in.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store muffins at room temperature for 2 days in a covered container. If your kitchen is warm, I usually move them to the fridge after the first day.
Store leftovers covered in the fridge for up to 4 days. Warm one in the microwave for a few seconds, or heat them in a low oven until they’re warmed through.
You can make the muffins ahead and freeze them once they’re completely cool. Wrap them well and freeze, then thaw at room temperature or overnight in the fridge.
If you’re reheating from frozen, it helps to warm them in the oven so the tops crisp up again. A light brush of butter on top is nice, but not required.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
What can I use instead of buttermilk?
Sour cream or plain Greek yogurt thinned with a little milk works well. I thin it until it pours easily, closer to the consistency of buttermilk.
Can I use dried herbs instead of fresh?
Yes. If you don’t have fresh parsley and chives, use about 2 teaspoons dried mixed herbs. The flavor will be a little more “dried herb” forward, but still good.
How do I keep savory muffins from turning out dense?
The main thing is not overmixing once the wet meets the dry. Also make sure your oven is fully preheated so the batter starts rising right away.
Can I add bacon or jalapeño?
Definitely. About 1/2 cup cooked crumbled bacon or diced jalapeño is a good amount that won’t throw off the texture too much.
How do I know when they’re done?
The tops should look golden and set, and a toothpick should come out clean. If the tops are browning fast but the centers aren’t done, your oven may be running hot.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Parmesan Herb Muffins
INGREDIENTS
Dry
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp sugar.
Wet
- 1 cup buttermilk
- 2 large eggs
- ⅓ cup unsalted butter melted and slightly cooled.
Mix-ins
- 1 cup finely grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp dried Italian seasoning.
Topping
- 2 tbsp finely grated Parmesan cheese
- 1 tbsp melted butter
- flaky salt to taste.
INSTRUCTIONS
Prep and mix
- heat oven to 400 F and grease a 12-cup muffin pan or line with paper liners
- whisk dry ingredients in a large bowl until evenly combined
- whisk buttermilk eggs and melted butter in a separate bowl until smooth
- pour wet into dry and fold just until no dry flour remains.
Add-ins and bake
- fold in Parmesan and herbs gently to avoid overmixing
- divide batter evenly among muffin cups
- brush tops lightly with melted butter and sprinkle with extra Parmesan and flaky salt
- bake until tops are golden and a toothpick comes out clean 16 to 20 minutes
- cool in pan 5 minutes then transfer to a rack and serve warm.
