Olive Parmesan and Rosemary Muffins
Savor the irresistible flavors of these Olive Parmesan and Rosemary Muffins, a savory twist on traditional baked treats that's sure to impress at any meal. Perfectly balanced with the briny goodness of pitted olives, the nutty richness of grated Parmesan cheese, and the fragrant complexity of fresh rosemary, these muffins are a must-try for any foodie. Moist and tender thanks to a blend of olive oil, melted butter, and whole milk, they are easy to prepare and ready in just 40 minutes, making them an excellent choice for brunch spreads, picnic baskets, or even quick savory snacks. Serve them warm or at room temperature, and pair with a dollop of butter or cream cheese for an indulgent treat. Whether you're hosting guests or simply elevating your everyday meals, these Mediterranean-inspired muffins deliver unforgettable flavor in every bite!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Kosher salt
- 1 tablespoon Fresh rosemary
- 50 grams Parmesan cheese, grated
- 100 grams Pitted black or green olives, chopped
- 2 large Eggs
- 120 milliliters Whole milk
- 60 milliliters Olive oil
- 30 grams Unsalted butter, melted
Instructions
Preheat your oven to 190°C (375°F) and grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
Finely chop the fresh rosemary and add it to the dry ingredients along with the grated Parmesan cheese and chopped olives. Stir to evenly distribute the ingredients.
In a separate bowl, whisk the eggs until lightly beaten. Add the milk, olive oil, and melted butter, then whisk again until combined.
Pour the wet ingredients into the dry ingredients and gently fold the mixture until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with a dollop of butter or cream cheese.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3006 mg | 131% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.9 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 868 mg | 67% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 636 mg | 14% | |
*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.
