Fresh Herb Muffins

Marsha Gardner


A nice savory muffin that would make an excellent accompaniment to great bowl of soup or stew.

I also like them with a nice salad for lunch.

Actually they are great anytime and with most anything.

pinch tips: How to Remove a Yolk



12 muffins


25 Min


1 small
bunch parsley
1 small
bunch cilantro
1 small
bunch fresh chives
1/2 c
1/3 c
1/4 c
parmigiano-reggiano, grated
1 1/4 c
all purpose flour
1 Tbsp
baking powder
1 Tbsp
sesame seeds, optional
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
butter to grease muffin tins or muffin liners

Directions Step-By-Step

Preheat oven to 350 F and butter or line muffin tin.
Rinse and dry the fresh herbs. Pluck the leaves from the parsley and cilantro and chop them roughly. Snip the chives and set aside.

In a medium mixing bowl, whisk together the eggs, salt and pepper until white and frothy. Pour in the buttermilk, pesto and parmesan, and whisk again.
In a small bowl, sift together the flour and baking powder. Pour the flour mixture into the egg mixture, stirring with a wooden spoon until incorporated. Don’t over-mix the dough; it’s fine if a few lumps remain. Add the fresh herbs and stir again to combine.
Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity. Sprinkle with sesame seeds (if so desired) and bake for 25 minutes or until golden. Let cool for a few minutes on the counter and turn out on a rack to cool completely.

About this Recipe

Course/Dish: Muffins, Savory Breads
Other Tag: Quick & Easy