Savory Cheese Cranberry and Herb Mini Muffins
Bursting with flavor, these Savory Cheese Cranberry and Herb Mini Muffins are the perfect bite-sized treats for any occasion. Combining sharp cheddar cheese, sweet dried cranberries, and fresh herbs like parsley and thyme, these golden muffins offer a delightful balance of savory and sweet in every bite. Made with simple ingredients and ready in under 30 minutes, they’re an easy yet sophisticated addition to your brunch spread, snack platter, or holiday table. Perfectly moist and tender, they pair beautifully with soups, salads, or can be enjoyed on their own as a flavorful snack. Impress your guests with these crowd-pleasing muffins that are as versatile as they are delicious!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.75 cup Cheddar cheese, shredded
- 0.5 cup Dried cranberries
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh thyme leaves, finely chopped
- 0.5 cup Milk
- 3 tablespoons Olive oil
- 1 large Egg
Instructions
Preheat the oven to 375°F (190°C). Lightly grease or line a 24-cup mini muffin pan with paper liners.
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and ground black pepper. Mix well to ensure even distribution.
Stir in the shredded cheddar cheese, dried cranberries, chopped parsley, and chopped thyme leaves. Toss the dry ingredients together until the cheese and cranberries are evenly coated in flour.
In a separate bowl, whisk together the milk, olive oil, and egg until fully combined.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
Using a small spoon or cookie scoop, evenly divide the batter into the prepared mini muffin cups, filling each about 3/4 full.
Place the muffin pan in the preheated oven and bake for 10-12 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These mini muffins pair well with soups, salads, or as part of a snack platter.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 53.6 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 822 mg | 63% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 598 mg | 13% | |
*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.
