Olive Parmesan and Rosemary Muffins
Savor the irresistible flavors of these Olive Parmesan and Rosemary Muffins, a savory twist on traditional baked treats that's sure to impress at any meal. Perfectly balanced with the briny goodness of pitted olives, the nutty richness of grated Parmesan cheese, and the fragrant complexity of fresh rosemary, these muffins are a must-try for any foodie. Moist and tender thanks to a blend of olive oil, melted butter, and whole milk, they are easy to prepare and ready in just 40 minutes, making them an excellent choice for brunch spreads, picnic baskets, or even quick savory snacks. Serve them warm or at room temperature, and pair with a dollop of butter or cream cheese for an indulgent treat. Whether you're hosting guests or simply elevating your everyday meals, these Mediterranean-inspired muffins deliver unforgettable flavor in every bite!
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Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Kosher salt
- 1 tablespoon Fresh rosemary
- 50 grams Parmesan cheese, grated
- 100 grams Pitted black or green olives, chopped
- 2 large Eggs
- 120 milliliters Whole milk
- 60 milliliters Olive oil
- 30 grams Unsalted butter, melted
Directions
Step 1
Preheat your oven to 190°C (375°F) and grease a 12-cup muffin tin or line it with paper liners.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
Step 3
Finely chop the fresh rosemary and add it to the dry ingredients along with the grated Parmesan cheese and chopped olives. Stir to evenly distribute the ingredients.
Step 4
In a separate bowl, whisk the eggs until lightly beaten. Add the milk, olive oil, and melted butter, then whisk again until combined.
Step 5
Pour the wet ingredients into the dry ingredients and gently fold the mixture until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. These muffins pair wonderfully with a dollop of butter or cream cheese.
Nutrition Facts
| Serving size | (722.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2200.3 |
| Total Fat 125.4g | 0% |
| Saturated Fat 42.0g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 502.3mg | 0% |
| Sodium 3006.0mg | 0% |
| Total Carbohydrate 208.4g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 6.9g | |
| Protein 63.3g | 0% |
| Vitamin D 136.5IU | 0% |
| Calcium 867.6mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 636.4mg | 0% |
Source of Calories