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Photo: David Prince; Styling: Linda Hirst Photo by: Photo: David Prince; Styling: Linda Hirst

Parmesan-Rosemary Mini Muffins

Parmesan and fresh rosemary combine for a major flavor profile in each tiny Parmesan-Rosemary Mini Muffin.

Coastal Living APRIL 2013

  • Yield: Makes 2 dozen
  • Prep time: 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.


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Parmesan-Rosemary Mini Muffins Recipe