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Baking recipe · from the recipe book

Garlic Herb Ricotta Muffins with Parmesan Tops

Tender, moist muffins packed with fresh parsley, dill, green onion and mellow garlic, with a crisp, savory Parmesan crust on top.

Garlic Herb Ricotta Muffins with Parmesan Tops

Ingredients

  • 2¼ cups280 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tsp1 gDried thyme
  • 2 large100 gEggsat room temperature
  • ¾ cup (180 ml)200 gMilk, 2%
  • ⅔ cup150 gPart-skim ricotta
  • ⅓ cup70 gOlive oil
  • 4 cloves12 gGarlicminced
  • ½ cup chopped25 gFresh parsleyfinely chopped
  • ⅔ cup sprigs6 gFresh dillfinely chopped
  • 2½ medium40 gGreen onionsthinly sliced, used in place of chives
  • ½ cup grated50 gGrated Parmesandivided

Steps

  1. Heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Warm the olive oil and the garlic in a small skillet over low heat for 2 to 3 minutes, just until fragrant and not browned. Pour into a large bowl and let cool for 5 minutes.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, black pepper and thyme.
  4. Into the bowl with the garlic oil, whisk the eggs, then the milk and the ricotta until smooth.
  5. Stir the parsley, dill and green onion into the wet mixture, then add 35 g (about 70%) of the parmesan.
  6. Add the flour mixture to the wet mixture and fold gently with a spatula until just combined; a few lumps are fine.
  7. Divide the batter evenly among the 12 muffin cups and sprinkle the remaining 15 g of parmesan over the tops.
  8. Bake 20 to 23 minutes, until the tops are golden and a toothpick in the center comes out clean.
  9. Cool in the pan 5 minutes, then move the muffins to a rack and cool at least 10 minutes more before serving.

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

Contains: Milk, Egg, Gluten.

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

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