- Cast Iron Potato & Rosemary Pizza – November 17, 2025
- Carrot, Butternut Squash & Ginger Soup Recipe – November 13, 2025
- Sweet Chili & Cheese Savory Scrolls – August 13, 2025
Savory Parmesan & Herb Mini Muffins – The Perfect Bite for Cheese Boards and More
These parmesan and fresh herb mini muffins are the perfect snack to add to any cheese board or grazing platter. They’re airy, fluffy, and full of savory flavor. Serve them warm with butter, enjoy them on their own, or use them as a tasty base for pâté. However you eat them, they’re guaranteed to impress.
I’ve always been a savory person. I’ll choose a cheese and charcuterie spread over dessert every time. There’s something magical about salty, bold flavors. I wanted to jump on the muffin trend, but my mind kept going back to cheese and herbs. That’s exactly how these muffins came to life—out of a love for rich, savory ingredients and the bright aroma of fresh herbs.
Indy, my little parmesan-loving sidekick, was right by my feet while I baked these. She waited patiently for something (accidentally) to fall. Dakota didn’t notice, thankfully!
I originally made these to pair with a homemade vegan pâté. The combination turned out to be absolute heaven. These muffins are simple, versatile, and full of flavor. Whether you’re prepping for a party, building a snack board, or just craving something savory, give these a try.
Parmesan & Herb Mini Muffins
Equipment
- 1 mini muffin tray I used 1.5 silicone mini muffin trays
- 1 Large bowl
Ingredients
- 2 cups bread flour All purpose flour works as well
- 3 tsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1 cup grated parmesan cheese finely grate it yourself vs using pre-grated store bought for best results
- 1 tbsp chopped fresh Italian parsley
- 3 fresh sage leaves chopped
- 1.5 tsp chopped fresh dill
- 2 tsp chopped fresh chives
- 1 tsp chopped fresh oregano
- 1/3 cup extra virgin olive oil
- 1 large egg
- 1.5 cup water
Instructions
- Start with the dry ingredients: In a large mixing bowl, combine the flour, baking powder, salt, sugar, and parmesan cheese. Give everything a good stir, then toss in all your chopped herbs—mix until the greens are beautifully speckled throughout the blend.
- Now for the wet team: In a separate bowl, whisk together the water, olive oil, and egg until smooth and well combined. Slowly pour this mixture into the dry ingredients, stirring as you go. You're aiming for a thick, pancake-like batter—if it’s too stiff, don’t hesitate to splash in a little more water.
- Fill the trays: Spoon the batter into a mini muffin tray, filling each cup about ¾ of the way to the top. They'll need some space to rise and puff up.
- Time to bake: Slide the tray into a preheated oven at 360°F and bake for about 25 minutes. They’ll come out pale but delightfully fluffy—press gently on the tops, and they should spring right back like little pillows.
Loved this recipe? Don’t forget to follow along on Nicole Cathrine for more recipe ideas that will be loved by all!
Leave a Reply