Herbed Breakfast Muffins

These Herbed Breakfast Muffins offer a sophisticated twist on the classic morning bake, blending the comfort of homemade bread with the fresh aroma of garden herbs. The batter comes together quickly, resulting in a tender, slightly crisp exterior and a soft, flavorful interior. Infused with fresh basil, parsley, dill, or chives, these muffins provide a savory counterpoint to sweet breakfast spreads, making them an ideal companion for eggs, cheese, or a light brunch. They are perfect for weekend gatherings or meal-prepping a hearty breakfast option that tastes fresh from the oven. Simple ingredients combine to create a versatile dish that appeals to both casual eaters and culinary enthusiasts looking for a quick, elegant start to the day.

Cooking Method: Baking

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 12

Calories: 624.2

Dietary: Vegetarian

Description

These Herbed Breakfast Muffins offer a sophisticated twist on the classic morning bake, blending the comfort of homemade bread with the fresh aroma of garden herbs. The batter comes together quickly, resulting in a tender, slightly crisp exterior and a soft, flavorful interior. Infused with fresh basil, parsley, dill, or chives, these muffins provide a savory counterpoint to sweet breakfast spreads, making them an ideal companion for eggs, cheese, or a light brunch. They are perfect for weekend gatherings or meal-prepping a hearty breakfast option that tastes fresh from the oven. Simple ingredients combine to create a versatile dish that appeals to both casual eaters and culinary enthusiasts looking for a quick, elegant start to the day.

Ingredients

1 tablespoon Margarine
2 cup All-purpose flour
2 tablespoon Sugar
2 teaspoon Baking powder
1/2 teaspoon Salt
3 tablespoon Fresh herbs -- * see note
1 cup Milk
1 lg Egg
3 tablespoon Margarine

Directions

1
Preheat oven to 450 degrees F (230 degrees C).
2
Grease 12 muffin cups with 1 tablespoon margarine.
3
In a large mixing bowl, combine flour, sugar, baking powder, and salt.
4
Stir in the chopped fresh herbs until evenly distributed.
5
In a separate bowl, whisk together milk, egg, and the remaining 3 tablespoons of margarine (melted or softened) until combined.
6
Pour the wet ingredients all at once into the flour mixture.
7
Stir just enough to moisten the dry ingredients; do not overmix.
8
Divide batter evenly among the prepared muffin cups, filling each 2/3 full.
9
Bake for 20 to 25 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean.
10
Let cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 624.2kcal

% Daily Value *
Total Fat 14.9g23%
Saturated Fat 4.8g24%
Cholesterol 94.5mg32%
Sodium 2998.7mg125%
Total Carbohydrate 102.8g35%
Dietary Fiber 3.2g13%
Sugars 11.2g
Protein 17.4g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Herbs: Use fresh chopped basil if serving muffins with a tomato dish. Parsley, dill, or chives can also be used based on personal preference.

Texture: The batter will be lumpy; this is normal and ensures tender muffins. Overmixing can make them tough.

Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Keywords: herbed, breakfast, muffins, savory, herbs, basil, parsley, dill, chives, vegetarian, brunch, quick bread, homemade, fluffy, golden, fresh, easy, oven-baked, flour, margarine

Read it online: https://www.chefs-mate.com/recipe/herbed-breakfast-muffins/