Parmesan Muffins Recipe

Name: Parmesan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 3/4 cup milk; 1/2 cup extra-virgin olive oil; 2 ounces freshly grated parmesan (1 cup); 1 1/2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 teaspoon finely chopped garlic; 1 teaspoon finely chopped fresh rosemary; 3/4 teaspoon salt; 1/2 teaspoon black pepper

Servings: persons

2 large eggs
3/4 cup milk
1/2 cup extra-virgin olive oil
2 ounces freshly grated parmesan (1 cup)
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper

1
Put oven rack in middle position and preheat oven to 350F.
2
Whisk together eggs, milk, and oil in a bowl.
3
Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients.
4
Whisk until combined.
5
Divide among 12 greased (1/2-cup) muffin cups.
6
Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes.
7
Cool in pan on a rack 5 to 10 minutes.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggs, 3/4 cup milk, 1/2 cup extra-virgin olive oil, 2 ounces freshly grated parmesan (1 cup), and more.

Yes, Parmesan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Parmesan Muffins

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