Parmesan Cheese Muffins Recipes

SAVOURY CHEESE MUFFINS

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan).
• Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
• Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
• Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

PARMESAN CHEESE MUFFINS

Steps:

• In a medium bowl, combine the warm milk, sugar and yeast. Cover with a kitchen towel and let it rest for 5 minutes.
• In the meantime, combine the flour, parmesan, salt, pepper and herbs in a large bowl. Reserve.
• When the yeast is bubbly and smelling like beer, add the egg and melted butter and whisk until well combined.
• Pour the liquid mixture into the dry ingredients and stir or whisk until smooth. Do not overmix.
• Spray a muffin tin with cooking spray or grease with oil. Pour the batter into the muffin tray, being careful not to fill it all the way to the top. You can sprinkle the muffins with extra parmesan and herbs, if desired.
• Cover the tray and let the dough rise for 1 hour.
• Preheat oven to 350 degrees F.
• Once dough has risen, bake the muffins for 25 to 30 minutes, or until golden brown. Remove from oven and let them cool slightly. Then, remove the muffins from the tray to a cooling rack so they can cool more.
• Serve warm!

SAVORY CHEDDAR ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Mix the flour, baking powder, baking soda, and salt in a bowl.
• In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

PARMESAN MUFFINS

Steps:

• Preheat oven to 400° F. Line a muffin tin with paper muffin cups or spray pan very well with cooking spray. Set aside.
• In a medium bowl, combine the flour, cheese, sugar, baking powder, paprika, and salt. Set aside.
• In a large bowl, combine the egg and sour cream until smooth. Whisk in the milk and oil.
• Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just moistened.
• Fill muffin cups 3/4-full.
• Bake for 20 minutes or until a toothpick inserted near the center comes out clean. Allow the muffins to cool on a wire rack for 10 minutes before serving.

PARMESAN HERB MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Grease bottoms of 12 muffin-pan cups or line with paper baking cups.
• Lightly spoon flour into measuring cup; level off.
• In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well.
• Add buttermilk (or sour milk), margarine and egg; stir just until dry ingredients are moistened.
• Fill prepared muffin cups 2/3rds full.
• Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
• Best served warm.

ZUCCHINI PARMESAN MUFFINS

Steps:

• In a large bowl, combine the first five ingredients.
• Add zucchini and stir until coated.
• Combine the eggs, milk and oil, stir into zucchini mixture just until moistened.
• Fill greased or paper-lined muffin cups two-thirds full.
• Sprinkle with parmesean cheese.
• Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire rack.

TRIPLE CHEESE & ONION MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
• Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

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.