Herb and Cheese Muffins Recipe

Herb and cheese muffin cut in half topped with butter on a dark plate.

5 from 1 vote

These herb and cheese muffins are savory, loaded with melty cheese, and filled with herbs in every bite! Perfect with any meal or just a snack. Simple ingredients come together quickly for a no-fuss side.

Prep Time15

Course: Appetizer, Bread, Breakfast, Brunch, Dinner, Lunch, Side

Cuisine: American

Keyword: cheese muffins, herb and cheese muffins, savory herb and cheese muffins, savory muffins, savoury herbs ad cheese muffins

Servings:

Calories: 281kcal

Author: Leigh Harris

Ingredients

2 cups All-purpose flour
2/3 cup Cornmeal
4 tsps Baking powder
1 tsp Kosher salt
1/2 tsp Ground black pepper
2/3 cup Unsalted butter melted and cooled
1 1/4 cups Buttermilk room temperature
2 large Eggs room temperature
1/3 cup Fresh Italian flat-leaf parsley chopped fine
1/3 cup Green onions chopped fine (green tops only)
2/3 cup Fontina cheese shredded plus more for garnish
2/3 cup Pecorino Romano grated (or Parmesan cheese)

Instructions

Whisk the flour, cornmeal, baking powder, kosher salt, and black pepper. In a large bowl, melt the butter and allow it to cool. Slowly whisk in the buttermilk. Whisk in the eggs.
2 cups All-purpose flour, 2/3 cup Cornmeal, 4 tsps Baking powder, 1 tsp Kosher salt, 1/2 tsp Ground black pepper, 2/3 cup Unsalted butter, 1 1/4 cups Buttermilk, 2 large Eggs
Stir in half of the dry ingredients, add the parsley, green onions, fontina cheese, and Pecorino Romano. Add the remaining flour mixture, stirring just until combined and no large flour pockets remain. Set aside and allow the muffin batter to rest for 15 minutes while you preheat the oven.
1/3 cup Fresh Italian flat-leaf parsley, 1/3 cup Green onions, 2/3 cup Fontina cheese, 2/3 cup Pecorino Romano
Preheat oven to 400ºF. Prepare a 12-cup muffin pan with nonstick baking spray that contains flour or line it with paper liners.
Divide the batter evenly among the prepared muffin cups. Sprinkle a little extra fontina cheese on top of each muffin.
Bake for 10 minutes, reduce the oven temperature to 375ºF, and continue to bake for another 6-8 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, remove the muffins to a wire rack to cool completely.

Notes

Use room temperature buttermilk and eggs. These ingredients will incorporate much better when not cold.
Melt the butter and let it cool a little before adding the buttermilk and eggs. They can curdle and cook if the butter is too hot.
DO NOT overmix! Overmixing will result in dense, tough muffins.
Use an ice cream scoop (#16 cookie scoop) to divide into the muffin cups.
Letting the batter rest for 15 minutes will give you taller, more rounded muffin tops.

Nutrition