Parmesan Rosemary Muffins
Elevate your baking game with these savory Parmesan Rosemary Muffins, a perfect blend of rustic flavors and gourmet charm. Infused with finely chopped fresh rosemary and the nutty richness of grated Parmesan cheese, these golden muffins are a delightful alternative to traditional sweet options. With a prep time of just 15 minutes, this quick and easy recipe yields a dozen muffins, ideal for pairing with soups, salads, or as a sophisticated snack. The perfectly balanced combination of fluffy, buttery texture and herby-cheesy aroma makes these muffins irresistible when served warm from the oven. Whether you're hosting brunch or looking for a flavorful accompaniment to your meal, these Parmesan Rosemary Muffins are sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Salt
- 1 tablespoon Fresh rosemary, finely chopped
- 0.75 cup Parmesan cheese, grated
- 1 cup Whole milk
- 0.25 cup Unsalted butter, melted and cooled
- 1 large Egg
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Add the chopped rosemary and grated Parmesan cheese to the dry ingredients, stirring to distribute them evenly.
In a separate medium-sized bowl, whisk together the milk, melted butter, and egg until thoroughly combined.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool slightly before serving.
Serve warm or at room temperature. These muffins pair wonderfully with soups, salads, or as a grab-and-go snack.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 16.6 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1032 mg | 79% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 708 mg | 15% | |
*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.
