Rosemary Goat Cheese Muffins
Perfectly balancing savory and aromatic flavors, these Rosemary Goat Cheese Muffins are a must-try for any food lover. Made with fresh rosemary and tangy crumbled goat cheese, these tender, buttery muffins have a sophisticated twist that elevates them beyond ordinary baked goods. With a golden edge and a fluffy interior, they’re quick to prepare and oven-ready in just 15 minutes, making them ideal for brunch spreads, dinner sides, or even as a snack. The combination of buttermilk and melted butter ensures every bite is moist and flavorful, while the hint of rosemary adds a fragrant, herbaceous note. Serve these muffins warm alongside soups, salads, or enjoy them on their own for a burst of comfort and elegance. A simple yet gourmet addition to any table!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 2 teaspoons Fresh rosemary, chopped
- 0.5 cups Goat cheese, crumbled
- 2 pieces Large eggs
- 1 cup Buttermilk
- 0.25 cups Unsalted butter, melted and cooled
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Stir in the chopped rosemary and crumbled goat cheese, ensuring the cheese is evenly distributed throughout the dry mixture.
In a separate medium bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve slightly warm or at room temperature. These muffins pair well with soups, salads, or a light spread of butter!
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 3049 mg | 133% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 26.3 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 546 mg | 42% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 784 mg | 17% | |
*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.
