Best Parmesan Muffins Recipes

PARMESAN MUFFINS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.
• Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.

PARMESAN CORN MUFFINS

Steps:

• In a large bowl, combine the cornbread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full. , Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PARMESAN CORNMEAL MUFFINS

Steps:

• Position your oven rack in the middle of the oven, and preheat to 400°F Prepare your muffin tins by spraying the cups and the rims with nonstick cooking spray, or if using the paper cups, by dropping them inches If using the silicone pans, spray as directed and then place on baking pan.
• Whisk the flour ,cornmeal, 1/2 cup cheese, the sugar, baking powder, paprika, and salt in a medium until well combined. Set aside.
• In a large bowl, whisk the egg and sour cream until smooth, then whisk in the milk and oil. Use a wooden spoon to stir in the prepared flour mixture until moistened.
• Fill the prepared pans three quarters full. Use additional prepared pans for leftover batter. Sprinkle 1 teaspoon of remaining grated cheese over the top of each muffin. Bake for 20 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick should come out clean when inserted into one of the muffins.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock the muffins back and forth to release. Set muffins on rack to cool for an additional 5 minutes more. If storing or freezing, let cool completely, before putting in air tight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature. Or up to 1 month in the freezer.

JALAPENO CHEDDAR PARMESAN CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. (If you don't want to use paper liners, you could coat a muffin pan with cooking spray instead.) In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste. In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add the jalapeño, Parmesan and cheddar and gently toss to combine. Scoop the batter evenly into the muffin tray. Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar. Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

PARMESAN MUFFINS

Steps:

• In a large bowl, combine the flour, cheese, sugar, Italian seasoning, basil, baking powder, baking soda and salt. , In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

SAVOURY BARLEY MUFFINS WITH ROSEMARY AND PARMESAN

Steps:

• Preheat 400F (200C).
• In large bowl combine all dry ingredients EXCEPT cheese.
• In 2nd bowl lightly whisk together all wet ingredients.
• Stir wet into dry just til moist and roughly combined.
• Spoon into lined or greased muffin pan. I used silicon.
• Sprinkle cheese.
• Bake 12-15 minutes Mine baked for 14 1/2 mins because I happened to be passing by :P.
• These muffins are delicate hot out of the oven. Either wait a couple of mins before lifting them out to avoid decapitation or be really careful if u can't wait like me!
• Best devoured FRESH and STEAMING HOT out of oven.

PARMESAN CORN MUFFINS RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 400 degrees F. 2. Combine the first 3 ingredients. 3. Weigh or lightly spoon four into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until mouse. 4. Stir in 2 ounces cheese (about 1/2 cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray. sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives. 5. Bake at 400 degrees F for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

SAVORY FRESH HERB AND PARMESAN CHEESE MUFFINS TRIO

Steps:

• Direction for muffins 1. Heat small size skillet on medium heat, melt butter then cook garlic and onion, then cool it down. 2. In mixing bowl, put strained flour, eggs, milk and baking powder then stir well to mix it. 3. Add Parmesan cheese, tarragon, chive and rosemary then mix. Add cooked garlic and onion. 4. Divide in cup cake or muffin tray, bake in oven heated 375°F35-40 minutes
• Direction for garnish 1. Heat small size skillet on medium heat, cook beef then add teriyaki sauce to glaze. 2. Heat another skillet, cook zucchini and mushroom, salt and pepper as season.
• Finishing 1. Dig muffins little bit to put cocktail sauce, place sauce then cocktail shrimp on it. 2. Slice Teriyaki glazed beef as bite size then place on muffins 3. Put vegetable in dug muffins then add garnish.

MUSHROOM, PARMESAN AND BASIL MUFFINS

Steps:

• Preheat the oven to 200 degrees celsius.
• Line 18 muffin holes with paper patty pans.
• Whisk the milk, egg and oil in a jug.
• Sift the flour into a bowl and add the cheese, basil and mushrooms.
• Make a well in the centre and gently pour in milk, egg and oil mix and fold gently to combine (the batter should still be lumpy).
• Divide the mixture between the 18 paper patty pans and top with slices of the extra mushroom.
• Bake for 20 to 25 minutes or until a skew inserted through the centre comes out clean.
• Transfer to a wire rack to cool.

PARMESAN CORNBREAD MUFFINS

Steps:

• Preheat oven to 425°.
• Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk.
• Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
• Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese.
• Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

OLIVE, PARMESAN, AND ROSEMARY MUFFINS

Steps:

• Preheat the oven to 425°F
• Brush a 12-cup standard muffin pan with melted butter or oil.
• Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
• Make a well in the center.
• Whisk eggs and milk together.
• Pour the dry ingredients into the well along with the butter.
• Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
• Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
• Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
• Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.

POLENTA MUFFINS WITH ROSEMARY, PARMESAN, AND OLIVE OIL

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Grease 12-cup muffin tin.
• Whisk flour, polenta, rosemary, baking powder, baking soda, and salt together in large bowl. Stir in 1/2 cup Parmesan, breaking up any clumps, until coated with flour. In separate bowl, whisk sour cream, milk, sugar, oil, and eggs together until smooth. Gently fold sour cream mixture into flour mixture with rubber spatula until just combined; do not over mix.
• Using greased 1/3-cup measure, portion batter into prepared muffin cups. Sprinkle remaining 1/2 cup Parmesan over top of muffins. Bake until golden brown and toothpick inserted into center comes out clean, 15 to 20 minutes, rotating pan halfway through baking. Let muffins cool slightly in pan before removing. Serve warm or at room temperature.

SPINACH-PARMESAN LOAVES OR MUFFINS

Steps:

• Heat oven to 400°. Spray bottoms of 3 mini loaf pans (5½ x 3 inches).In a large bowl, whisk together flour, cheese, sugar, baking powder, basil, onion powder, salt, and pepper.In a medium size bowl, whisk egg, milk, and oil until blended. Stir in spinach. Make a well in the flour mixture pour in egg mixture. Fold or gently stir until dry ingredients are moistened.Spoon 1 cup of batter into each pan. Sprinkle 1 teaspoon grated parmesan over each. Bake at 400° for 24 to 30 minutes or until toothpick comes out clean.Remove pans to wire rack to cool for 5 minutes. Run a metal spatula around edges. Remove bread cool on rack. Cut each loaf into 10 slices.MUFFINS: Coat bottoms of muffin pans with cooking spray or line with muffin liners. For 12 standard muffins, spoon ¼ cup batter into each prepared muffin cup. Bake at 400° for 20 minutes. For 36 mini muffins, prepare 3 mini mufifn pans. Spoon 1 slighlty rounded tablespoon of batter into each prepared cup. Bake at 400° for 15 minutes.

SUNDRIED TOMATO & PARMESAN MUFFINS (WITH A TWIST)

Steps:

• Preheat oven to moderately hot (190° Celsius or 375° Fahrenheit. Fan forced ovens use 160° Celsius or 340° Fahrenheit).
• Sift dry ingredients into a large bowl. Stir through Parmesan, tomatoes, onions and garlic.
• Whisk together the cream cheese and egg (if using an electric mixer you must use the whisk attachment for this, the paddle won't do the job, start on slow). Gradually whisk in milk and oil until smooth (if using an electric mixer take the speed up to medium to incorporate the milk and oil). Gradually add in dry ingredients and mix until just combined (electric mixers can use a paddle for this part).
• Spoon into 12 muffin pans (or 6 Texas muffin pans). Sprinkle with extra Parmesan and bake for 20 - 25 minutes or until cooked through (a skewer will come out clean when inserted into one of the muffins) and are golden on top.
• Allow to cool in pan for 5 minutes before turning out onto a wire rack. Serve warm or cold.