Real Recipes From Real Home Cooks ®

fresh herb muffins

★★★★★ 2
a recipe by
Marsha Gardner
Florala, AL

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.

★★★★★ 2
serves 12 muffins
cook time 25 Min

Ingredients For fresh herb muffins

  • 1 sm
    bunch parsley
  • 1 sm
    bunch cilantro
  • 1 sm
    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

How To Make fresh herb muffins

  • 1
    Preheat oven to 350 F and butter or line muffin tin.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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