Parmesan Chive Popcorn Muffins
Transform your snack game with these savory Parmesan Chive Popcorn Muffins—an irresistibly unique twist on traditional baked goods! Made with ground popcorn for an airy texture and featuring the sharp tang of Parmesan cheese paired with the fresh bite of finely chopped chives, these muffins deliver layers of flavor in every bite. Perfect as a grab-and-go snack, a savory addition to brunch, or a delightful side to soups and salads, they’re versatile enough to shine at any meal. With a quick prep time and simple ingredients like milk, butter, and a single egg, this recipe is as easy as it is innovative. Serve them warm to highlight their cheesy goodness or enjoy them at room temperature for a tasty treat on the fly. Elevate your muffin repertoire with these popcorn-infused delights!
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Recipe Information
Ingredients
- 2 cups Popped popcorn (unsalted, unbuttered)
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.75 cup Grated Parmesan cheese
- 0.25 cup Fresh chives (finely chopped)
- 1 cup Whole milk
- 0.25 cup Unsalted butter (melted and slightly cooled)
- 1 unit Large egg
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
Place the 2 cups of popped popcorn in a food processor and pulse until finely ground. You should end up with about 1 cup of popcorn meal.
In a large mixing bowl, combine the ground popcorn, all-purpose flour, baking powder, sugar, salt, and black pepper. Whisk together to evenly distribute the dry ingredients.
Stir in the grated Parmesan cheese and chopped chives, ensuring they are evenly mixed into the dry ingredients.
In a separate bowl, whisk together the milk, melted butter, and egg until well combined.
Create a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin 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 finish cooling.
Serve warm or at room temperature. These muffins pair well with soups, salads, or can be enjoyed as a standalone snack!
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3059 mg | 133% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 25.4 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1094 mg | 84% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 918 mg | 20% | |
*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.
