Mushroom Mini Muffins
Perfectly portable and irresistibly savory, Mushroom Mini Muffins are a delightful bite-sized snack that’s brimming with flavor. These tender muffins bring together golden sautéed mushrooms, aromatic garlic, and a rich Parmesan cheese base, all folded into a soft, fluffy batter. With a prep time of just 20 minutes, they’re an effortlessly easy crowd-pleaser that’s ready in under an hour. Ideal for brunch spreads, party appetizers, or a quick savory treat, these muffins are a versatile addition to any menu. Serve them warm, garnished with fresh parsley for a touch of vibrance. Whether you’re planning a casual gathering or looking for a make-ahead snack, these mushroom-packed mini muffins deliver a delightful, cheesy burst of flavor in every bite.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 200 grams White or cremini mushrooms
- 2 cloves Garlic cloves, minced
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 Eggs, large
- 0.5 cup Whole milk
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or line it with mini muffin liners.
Heat the butter and olive oil in a skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant. Remove the skillet from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
In a separate bowl, beat the eggs, then whisk in the milk until combined.
Stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
Fold in the cooled mushroom mixture and Parmesan cheese until evenly distributed.
Spoon the batter into the prepared mini muffin tin, filling each cavity about 3/4 full.
Bake in the preheated oven for 12-15 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.2 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 704 mg | 54% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1193 mg | 25% | |
*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.
