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Savory Rosemary and Sea Salt Parmesan Muffins

Gold-crusted, savory muffins bursting with fresh rosemary, rich olive oil, and melted parmesan cheese, finished with crunchy sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Appetizer, Breakfast, Side Dish
Cuisine: Italian-inspired, Mediterranean
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt fine grain
  • 0.5 cup parmesan cheese freshly grated
  • 2 tbsp fresh rosemary finely chopped
Wet Ingredients
  • 1 cup whole milk room temperature
  • 0.5 cup extra virgin olive oil high quality
  • 1 egg large
  • 1 tbsp honey optional for balance
Topping
  • 1 tsp flaky sea salt Maldon style
  • 1 tsp fresh rosemary sprigs for garnish

Equipment

  • 12-cup Muffin Tin
  • Large mixing bowl
  • Whisk
  • Wire cooling rack

Method
 

  1. Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin with olive oil or line with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, fine salt, grated parmesan, and chopped rosemary.
  3. In a separate medium bowl, whisk the milk, olive oil, egg, and honey until well combined.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  6. Sprinkle the tops generously with flaky sea salt and a few small leaves of fresh rosemary.
  7. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to serve warm with a drizzle of olive oil.

Notes

These are best served warm. You can substitute parmesan with gruyère for a nuttier flavor. Store in an airtight container for up to 2 days.