Herbed Muffins
Elevate your baking game with these savory Herbed Muffins, a perfect pairing for soups, salads, or morning tea. Bursting with fragrant dried thyme, crushed rosemary, and fresh parsley, these muffins deliver a harmonious balance of earthy flavors in every bite. Quick and easy to prepare, they feature a moist, tender crumb thanks to a combination of milk, melted butter, and eggs. For an optional finishing touch, sprinkle a bit of grated Parmesan cheese on top for a golden, cheesy crust. Ready in just 30 minutes, these aromatic muffins are as versatile as they are delicious, making them an ideal addition to any meal or snack.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 1 teaspoon Dried thyme
- 0.5 teaspoons Dried rosemary, crushed
- 2 tablespoons Fresh parsley, chopped
- 1 cup Whole milk
- 0.25 cups Unsalted butter, melted and cooled
- 2 units Eggs, lightly beaten
- 2 tablespoons Grated Parmesan cheese (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, dried thyme, and dried rosemary until evenly combined.
Stir in the chopped fresh parsley to distribute it evenly throughout the dry ingredients.
In a separate medium bowl, whisk together the whole milk, melted butter, and lightly beaten eggs until smooth.
Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon or rubber spatula. Be careful not to overmix; stir just until all the flour is incorporated, and the batter is slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
If desired, sprinkle the tops of the muffins with grated Parmesan cheese for an extra layer of flavor.
Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or serve them warm.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 2909 mg | 126% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 26.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 537 mg | 41% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
