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Savory Parmesan Rosemary Muffins

Golden savory muffins loaded with parmesan cheese and fresh rosemary, perfect for breakfast, brunch, or as a side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Side Dish, Snack
Cuisine: American, Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup grated parmesan cheese divided
  • 2 tbsp fresh rosemary finely chopped
  • 1 cup buttermilk
  • 0.33 cup olive oil
  • 2 eggs large
  • 1 tbsp honey optional
  • 0.5 tsp garlic powder optional
Topping
  • extra parmesan cheese for topping
  • fresh rosemary sprigs
  • olive oil for brushing

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
  3. Add 3/4 cup parmesan cheese and chopped rosemary to dry ingredients, tossing to combine.
  4. In a separate bowl, whisk together buttermilk, olive oil, eggs, and honey (if using) until smooth.
  5. Pour wet ingredients into dry ingredients and fold gently until just combined. Do not overmix.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Sprinkle remaining parmesan cheese on top of each muffin and press a rosemary sprig into each.
  8. Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
  9. Cool in tin for 5 minutes, then transfer to wire rack. Brush tops with olive oil while warm.
  10. Serve warm or at room temperature. Store in airtight container for up to 3 days.

Notes

For best results, use freshly grated parmesan cheese. Can be frozen for up to 3 months. Reheat in 350°F oven for 10 minutes wrapped in foil. Add mix-ins like bacon, sun-dried tomatoes, or olives for variations.