Baking recipe · from the recipe book

Garlic Herb Parmesan Muffins

Name: Garlic Herb Parmesan Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 muffins
Ingredients: 2 cups (250 g) All-purpose flour; 2⅛ tsp (10 g) Baking powder; ½ tsp (2 g) Baking soda; ½ tsp (3 g) Salt; ½ tsp (1 g) Black pepper; 2 tsp (2 g) Dried thyme; ⅔ cup grated (60 g) Grated Parmesan, divided; ½ cup chopped (30 g) Fresh parsley, finely chopped; 1 cup sprigs (8 g) Fresh dill, finely chopped; 5 cloves (15 g) Garlic, minced; ⅓ cup (75 g) Olive oil, divided; 2 large (100 g) Eggs, at room temperature; ¾ cup (180 ml, 200 g) Buttermilk, low-fat; 3 oz (80 g) Plain Greek yogurt, nonfat

Tender, golden muffins packed with fresh parsley, dill and thyme, with mellow sautéed garlic and a salty Parmesan crust.

Oven
50 min · 20 min hands-on
Makes 12 muffins
Vegetarian

Up to 30 g carbs
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

2 cups250 gAll-purpose flour
2⅛ tsp10 gBaking powder
½ tsp2 gBaking soda
½ tsp3 gSalt
½ tsp1 gBlack pepper
2 tsp2 gDried thyme
⅔ cup grated60 gGrated Parmesandivided
½ cup chopped30 gFresh parsleyfinely chopped
1 cup sprigs8 gFresh dillfinely chopped
5 cloves15 gGarlicminced
⅓ cup75 gOlive oildivided
2 large100 gEggsat room temperature
¾ cup (180 ml)200 gButtermilk, low-fat
3 oz80 gPlain Greek yogurt, nonfat

Steps

Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
Warm about one-fifth of the olive oil in a small skillet over low heat, add the garlic and cook 1 to 2 minutes until fragrant and barely golden; take off the heat and let cool.
In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and thyme.
Stir in three-quarters of the Parmesan, the parsley and the dill until the herbs are coated in flour.
In a second bowl, whisk the egg, buttermilk, Greek yogurt, the remaining four-fifths of the olive oil and the cooled garlic with its oil.
Pour the wet mixture into the dry mixture and fold gently just until no dry flour remains; a few lumps are fine.
Divide the batter among the 12 muffin cups and sprinkle the tops with the remaining quarter of the Parmesan.
Bake 18 to 20 minutes, until the tops are golden and a toothpick in the center comes out clean.
Cool in the tin for 5 minutes, then move the muffins to a rack and cool at least 5 more minutes before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipe More from the recipe book

Garlic Herb Parmesan Muffins

Ingredients

Steps

Made it

You might also like

Want one that fits your numbers?