Italian Herb Muffins
Bursting with the rustic flavors of Italy, these Italian Herb Muffins are a savory twist on classic baked goods. Infused with aromatic dried oregano, basil, and a hint of garlic powder, each bite is elevated by the rich, nutty undertones of grated Parmesan cheese. They’re incredibly easy to make, coming together in just 35 minutes with minimal prep time, making them perfect for busy weeknights or weekend brunches. Their soft, fluffy texture pairs beautifully with soups, salads, or as a snack on their own. These muffins not only fill your kitchen with the irresistible aroma of freshly baked herbs but also make for an impressive addition to any table. Whether served warm or at room temperature, these versatile muffins are bound to become a family favorite. Pinnable keywords: savory muffins, Italian herbs, Parmesan muffins, quick baked goods, easy side dishes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- 0.5 cup Grated Parmesan cheese
- 1 cup Milk
- 1 large Egg
- 4 tablespoons Unsalted butter (melted)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin or line with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, oregano, basil, garlic powder, and Parmesan cheese.
In a separate bowl, combine the milk, egg, and melted butter. Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure soft, fluffy muffins.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to finish cooling.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3420 mg | 149% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 25.1 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 837 mg | 64% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 746 mg | 16% | |
*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.
