Savory Herb and Cheese Muffin with Fresh Milled Flour
This muffin is cheesy, savory, and dangerously delicious! Try this for a new twist on the classic sweet muffin.
Ingredients
Wet Ingredients
- 1 cup plain yogurt
- 2 eggs
- ½ cup olive oil
Dry Ingredients
- 2 cups (260 grams) freshly milled flour
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Mix-Ins
- 1 ½ cups grated cheese (cheddar, parmesan, mozzarella, or a mix. Grate extra if you want to top muffins with a cheese crust)
- 1 teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon parsley
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C). Grease a muffin tin and set aside.
- In a large mixing bowl, whisk together all of the wet ingredients until smooth and well combined.
- Add the freshly milled flour and salt to the bowl with the wet ingredients. Gently stir just until incorporated. Cover and set aside to let the flour absorb the liquid for 10 minutes.
- After resting, sprinkle in the baking powder, baking soda, cheese, herbs and seasonings. Mix gently until everything is evenly combined, being careful not to overmix.
- Working quickly, spoon the batter into the prepared muffin tin, filling each cup evenly. If desired, top each muffin with a little more grated cheese for a cheesy, crispy top.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 7-8 minutes, or until the centers feel firm and the muffins are baked through.
- Remove from the oven and let cool slightly on a wire rack — or enjoy warm right away.
- Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins the same day they’re baked. Thaw at room temperature before serving.
Notes
* Herbs can be fresh or dried. If using fresh, feel free to increase the amount.