Savory Spring Herb Muffins
Deliciously fluffy muffins packed with fresh herbs, perfect for breakfast or as a savory snack.
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Ingredients
Yields 12 muffins
- (1 1/2 cups) all-purpose flour
- (1 tablespoon) baking powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/2 cups) milk
- (1/4 cups) olive oil
- (1) large egg
- (1 cup) mixed fresh herbs (such as parsley, chives, and dill), chopped
- (1/2 cups) grated cheese (such as cheddar or feta)
- (1/4 cups) chopped sun-dried tomatoes (optional)
Instructions
- 1
Preheat the oven to 375°F (190 °C) and line a muffin tin with paper liners or grease it lightly.
- 2
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add 2/4 teaspoon salt.
- 3
In another bowl, mix 1/2 cup milk, 1/4 cup olive oil, and 1 large egg until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- 5
Fold in 1 cup of chopped mixed fresh herbs, 1/2 cup grated cheese, and 1/4 cup chopped sun-dried tomatoes if using.
- 6
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- 8
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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