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Baking recipe · from the recipe book

Parmesan Dill and Parsley Buttermilk Muffins

Tender, savory buttermilk muffins full of fresh dill, parsley and thyme, with nutty Parmesan, a little green onion and golden, crisp-edged tops.

Parmesan Dill and Parsley Buttermilk Muffins

Ingredients

  • 2¼ cups280 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tsp3 gGarlic powder
  • 2 tsp2 gDried thyme
  • 2 tsp8 gGranulated sugar
  • ½ cup grated50 gGrated Parmesandivided
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 1 cup sprigs8 gFresh dillfinely chopped
  • 2 medium30 gGreen onionsthinly sliced
  • 2 large100 gEggsat room temperature
  • 1¼ cups (300 ml)280 gButtermilk, low-fatat room temperature
  • ⅓ cup85 gOlive oildivided

Steps

  1. Preheat the oven to 400°F (200°C). Brush a 12-cup muffin pan with a small amount of the olive oil (about 1 teaspoon), keeping the rest of the olive oil for the batter.
  2. Chop the parsley and dill and slice the green onion before you start mixing so the batter isn't left waiting.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, dried thyme and sugar.
  4. Stir three-quarters of the Parmesan into the flour mixture, then add the parsley, dill and green onion and toss so the herbs are coated in flour.
  5. In a second bowl, whisk the eggs, buttermilk and the remaining olive oil until smooth to make the wet mixture.
  6. Pour the wet mixture into the flour mixture and fold gently with a spatula just until no dry flour remains; a few lumps are fine.
  7. Divide the batter evenly among the 12 muffin cups and sprinkle the tops with the remaining quarter of the Parmesan.
  8. Bake 18 to 20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 5 minutes, then move the muffins to a rack and cool at least 10 minutes more before serving warm.

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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