Savory Herb Muffins
Elevate your breakfast or snack game with these irresistible Savory Herb Muffins, bursting with fresh parsley, chives, and thyme for a garden-fresh flavor in every bite. Perfectly golden and loaded with Parmesan cheese, these muffins combine tender, buttery goodness with a subtle hint of garlic and black pepper for a savory twist on traditional baked goods. Easy to prepare in just 30 minutes, this recipe uses a simple muffin-making technique for foolproof results every time. Ideal as a side for soups and salads or enjoyed on their own, they’re a versatile treat that’s perfect warm from the oven or as an on-the-go snack. Whether you're hosting brunch or meal prepping, these herbaceous, cheesy muffins will be the star of your table!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon granulated sugar
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1.5 teaspoons fresh thyme leaves
- 0.5 teaspoons garlic powder
- 0.5 cups Parmesan cheese, grated
- 0.75 cups whole milk
- 0.25 cups unsalted butter, melted and slightly cooled
- 2 units large eggs
Instructions
Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it lightly or lining it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and sugar.
Stir in the chopped parsley, chives, thyme leaves, garlic powder, and grated Parmesan cheese until evenly distributed.
In a separate medium bowl, whisk together the milk, melted butter, and eggs until smooth and fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if the batter has a few small lumps.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 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 for 5 minutes in the pan before transferring to a wire rack to cool completely or serving warm.
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3430 mg | 149% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 13.6 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 787 mg | 61% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 719 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.
