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Parmesan-Muffins - Food Gypsy

Parmesan Muffins

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A sharp savory muffin, these work equally well for breakfast, brunch or snack time. Serve warm. Equally delicious with raspberry jam, creamy scrambled eggs or a light tomato pasta. Savory, cheesy, Parmesan-y. Yummy!


  • 1 egg
  • ½ cup plain yogurt (or sour cream)
  • 1 cup milk
  • ½ cup butter, melted
  • 2 ½ cups flour
  • ½ cup Parmesan cheese, grated
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon dried basil (to garnish)


  1. Preheat oven to 400° F (205°C) Prep 12- cup muffin tin, greased or lined with paper muffin cups.
  2. In bowl combine egg, yogurt, milk, and butter; whisk well.
  3. In another bowl combine flour, cheese, sugar, baking powder and salt. Make well in center pour in egg mixture. Stir until just blended.
  4. Spoon batter into prepared muffin tin, dividing equally. Top each muffin with a pinch of dried basil.
  5. Bake in pre-heated oven 400°F (205°C) for about 20 minutes.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Brunch
  • Cuisine: American