Herb Muffins Recipe

Preheat oven and prepare pan

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter or oil. Set a wire rack nearby for cooling.

If using frozen or refrigerated butter for melting, melt it and let it cool slightly while you measure ingredients so it does not cook the eggs when combined.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine salt, and granulated sugar until evenly distributed and free of lumps.

In a separate bowl, whisk the eggs until blended. Add the milk (or buttermilk), plain yogurt, melted butter, and olive oil. Whisk until smooth and combined.

Taste the wet mixture for seasoning—add a pinch of salt if desired (remember there is salt in the dry mix and cheese).

Fold the chopped parsley, chives, thyme leaves, finely chopped rosemary, minced garlic, and freshly ground black pepper into the wet mixture. If using Parmesan, stir it into the herb mixture so it distributes evenly.

Reserve about 1 tablespoon of chopped chives and a pinch of the grated Parmesan to sprinkle on top of muffins before baking if you like a decorative finish.

Make a well in the center of the dry ingredients. Pour the wet-herb-cheese mixture into the well. Using a rubber spatula, gently fold the wet and dry ingredients together until just combined. Do not overmix; the batter should be slightly lumpy. Overmixing will make muffins tough.

If the batter seems very thick, add up to 2 tablespoons more milk to reach a scoopable, slightly thick batter (drops from a spoon but holds shape).

Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 to 3/4 full. Smooth the tops lightly with the back of a spoon if needed.

If reserved, sprinkle the tops with reserved chives and a light dusting of grated Parmesan. Lightly brush the tops with melted butter or a drizzle of olive oil and finish with a pinch of coarse sea salt or flaky salt.

Bake in the preheated 400°F (200°C) oven for 16–20 minutes, rotating the pan halfway through baking if your oven has hot spots. Muffins are done when the tops are golden, a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and internal temperature is about 205°F (96°C) if using an instant-read thermometer.

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool for another 10–15 minutes before serving so crumb sets and flavors meld.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes or microwave for 15–25 seconds to warm before serving. If refrigerated, bring to room temperature for 15–20 minutes for best texture.