Mushroom Parmesan and Basil Muffins
Elevate your snack game with these savory Mushroom Parmesan and Basil Muffins, perfect for brunch spreads or midday bites. Bursting with earthy sautéed button mushrooms, rich Parmesan cheese, and aromatic fresh basil, these muffins combine sophisticated flavors with a fluffy, tender texture. A touch of garlic and black pepper adds depth, while olive oil ensures a perfectly moist crumb. Ready in under an hour, these savory muffins are just as delightful warm from the oven as they are stored for later enjoyment. Whether you pair them with a hearty soup or serve them as a standalone appetizer, these muffins are a versatile and irresistible option to impress your guests or satisfy your cravings.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 large Eggs
- 0.75 cups Milk
- 0.25 cups Olive oil
- 1 cups Button mushrooms
- 0.75 cups Parmesan cheese, grated
- 0.33 cups Fresh basil leaves, chopped
- 2 cloves Garlic, minced
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
In a medium bowl, lightly beat the eggs and then whisk in the milk and olive oil until well combined.
In a skillet over medium heat, sauté the mushrooms with the minced garlic for 3-4 minutes until softened and slightly golden. Remove from heat and let cool slightly.
Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently stir until just combined.
Fold the sautéed mushrooms, Parmesan cheese, and chopped basil into the batter. Be careful not to overmix.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm, or store in an airtight container for up to three days.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 448 mg | 150% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 11.1 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1063 mg | 82% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1028 mg | 22% | |
*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.
