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Parmesan Herb Muffins

Parmesan Herb Muffins

Savory, tender Parmesan herb muffins with garlic and buttermilk for a cheesy, bakery-style crumb
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12

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.

Notes

1. Use sour cream or plain Greek yogurt thinned with milk if buttermilk is unavailable. Swap fresh herbs with 2 tsp dried mixed herbs if needed. For extra lift avoid overmixing and bake in a fully preheated oven. Add 0.5 cup cooked crumbled bacon or diced jalapeno for a variation

Nutrition

Calories: 185kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g