Parmesan-Rosemary Mini Muffins

Parmesan-Rosemary Mini Muffins Recipe
Photo: David Prince; Styling: Linda Hirst
Parmesan and fresh rosemary combine for a major flavor profile in each tiny Parmesan-Rosemary Mini Muffin.


Makes 2 dozen

Recipe from

Coastal Living

Recipe Time

Prep: 20 Minutes
Bake: 12 Minutes


2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 cup (4 ounces) freshly grated Parmesan cheese
2 teaspoons chopped fresh rosemary
1 large egg, lightly beaten
1 cup milk
1/3 cup roasted garlic-flavored olive oil or extra virgin olive oil


1. Preheat oven to 375°. Line 2 (12-cup) miniature muffin pans with paper liners.

2. Combine first 7 ingredients in a large bowl. Whisk together egg, milk, and oil in a small bowl; stir egg mixture into flour mixture just until blended. (Do not overmix.) Spoon batter by rounded tablespoonfuls into prepared muffin pans.

3. Bake 12 to 15 minutes. Serve immediately.

Julia Dowling Rutland,

Coastal Living

April 2013
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