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Parmesan Rosemary Muffins

Fluffy savory muffins packed with Parmesan cheese and aromatic rosemary, perfect as a side or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 1 cup Parmesan cheese grated
  • 1 tbsp fresh rosemary chopped
  • 2 eggs large
  • 1 cup milk
  • 0.33 cup olive oil or melted butter
  • 2 tbsp butter melted for brushing

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C). Line or grease a muffin tin.
  2. Whisk flour, baking powder, baking soda, salt, and pepper in a bowl.
  3. Stir in Parmesan cheese and rosemary.
  4. Whisk eggs, milk, and oil in another bowl.
  5. Combine wet and dry ingredients until just mixed.
  6. Fill muffin cups ¾ full and sprinkle extra cheese on top.
  7. Bake 18–22 minutes until golden and cooked through.
  8. Brush tops with melted butter and cool slightly before serving.

Notes

Use freshly grated Parmesan for best flavor and texture.