Savoury Barley Muffins with Rosemary and Parmesan
Elevate your snack game with these hearty and flavorful Savoury Barley Muffins with Rosemary and Parmesan, a perfect blend of wholesome ingredients and earthy aromas. These muffins are made with nutrient-rich barley flour, a nutty and nutritious alternative to traditional flours, and they’re infused with the fragrant charm of fresh rosemary and the sharp, savory bite of Parmesan cheese. Moist and tender thanks to the addition of olive oil and Greek yogurt, these muffins bake up golden brown in just 20 minutes, making them an ideal quick-bake option for breakfast, brunch, or a midday snack. Whether served warm from the oven or reheated the next day, their rustic texture and herbaceous flavor make them a delightful pairing for soups, salads, or a spread of creamy butter. Easy to prepare and irresistibly satisfying, these savoury muffins are a must-try for any home baker looking to combine gourmet flavor with wholesome goodness.
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Recipe Information
Ingredients
- 150 grams Barley flour
- 50 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Granulated sugar
- 2 tablespoons Fresh rosemary, finely chopped
- 60 grams Grated Parmesan cheese
- 1 large Egg
- 180 milliliters Whole milk
- 60 milliliters Olive oil
- 60 grams Greek yogurt
Instructions
Preheat your oven to 190°C (375°F) and line a standard 12-cup muffin tin with paper liners or lightly grease each cup with oil.
In a large mixing bowl, whisk together the barley flour, all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
Add the chopped rosemary and grated Parmesan to the flour mixture, and stir well to evenly distribute the ingredients.
In a separate medium bowl, beat the egg lightly. Add the milk, olive oil, and Greek yogurt, whisking until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula or wooden spoon just until combined. Avoid overmixing as this can make the muffins dense.
Using a spoon or ice cream scoop, divide the batter evenly among the muffin tin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat before serving for the best texture.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 3932 mg | 171% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 16.1 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1018 mg | 78% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 994 mg | 21% | |
*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.
