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.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
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 |
144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 64 mg | 1% | |
*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.
