Savory Herb Muffins Recipe

Name: Savory Herb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk; 2 large eggs; 1/4 cup sour cream; 2 tablespoons vegetable oil; 1/4 cup fresh chives, chopped; 2 teaspoons savory; 1/2 teaspoon fresh lemon rind, of grated

Servings: persons

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/4 cup sour cream
2 tablespoons vegetable oil
1/4 cup fresh chives, chopped
2 teaspoons savory
1/2 teaspoon fresh lemon rind, of grated

1
Preheat oven to 350u00b0F.
2
Spray 12 standard-size muffin cup pan with cooking spray.
3
Add dry ingredients to large bowl and stir to blend well.
4
Mix buttermilk, eggs, sour cream and oil in medium bowl to blend.
5
Add herbs and lemon peel.
6
Stir buttermilk mixture into flour mixture, do not over mix.
7
Drop batter into prepared muffin pan.
8
Brush tops lightly with melted butter.
9
Bake muffins 15 minutes, brush tops again with butter.
10
Continue baking until golden on top about 12 minutes longer.
11
Turn muffins out onto cake rack.
12
Serve warm with cream cheese.

849

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 10 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 cup buttermilk, and more.

Yes, Savory Herb 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.

Savory Herb Muffins

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