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Parmesan Muffins

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In the mood for something savory? Try these Parmesan Muffins, which pair perfectly with a ton of dinner dishes … and are totally scrumptious for breakfast, too.

A close up view of one of the savory parmesan muffins cracked open to show the delicious center.

Parmesan Muffins

I know these muffins are likely different than what you’re used to, but trust me, they are going to be a new favorite of yours!

At my house, we enjoy some sort of bread with most of our meals. And from time to time, I don’t really want to spend hours and hours in the kitchen making bread products … at those moments, I need something quick, easy, and tasty.

These Parmesan Muffins are a nice change from the typical rolls or biscuits and whip up in no time! You probably have all the ingredients on hand. Give them a try – you’ll be glad you did. ? My readers and friends are certainly over the moon for them … they’ve said things like:

  • “Oh, I love the idea of a savory muffin! It would go great with a salad or soup! LOVE this!”
  • “I made these tonight… they were so delicious! warm with a little butter, yum!!!”
  • “Mmm, carbs and cheese has my vote any day ?”

Ready to dig into these savory muffins? Here’s the recipe!

Recipe for Parmesan Muffins

  • all-purpose flour
  • freshly grated Parmesan cheese
  • sugar
  • baking powder
  • paprika
  • salt
  • large egg, a room temperature
  • sour cream
  • milk
  • vegetable oil
Another look at this tasty batch of muffins, fresh from the oven, ready to be devoured.

How to make Parmesan Muffins: 

  1. Preheat oven to 400° F. Line a muffin tin with paper muffin cups or spray pan very well with cooking spray (or else you’ll have trouble getting the muffins out later!). Set aside.
  2. In a medium bowl, combine the flour, cheese, sugar, baking powder, paprika, and salt. Set aside.
  3. In a large bowl, combine the egg and sour cream until smooth. Whisk in the milk and oil.
  4. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just moistened.
  5. Fill muffin cups 3/4-full. Don’t fill them more than that, since they need space to rise!
  6. Bake for 20 minutes or until a toothpick inserted near the center comes out clean.
  7. Allow the muffins to cool on a wire rack for 10 minutes before serving. (If you leave them in the pan too long, they might get soggy!)

Parmesan Muffins: Questions & Answers

If you have questions about making parmesan cheese muffins, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.

  • How long will these muffins stay fresh?

About 2-3 days if you leave them out of the fridge/freezer. Just put them in a resealable container after they cool and keep them at room temperature.

  • Can you freeze these muffins?

Yes indeed! As always, put them in a resealable freezer bag first. They’ll stay for about 3 months. When you’re ready to chow down, just reheat them in the oven.

  • My muffins are a little hard. What happened?

You may have overmixed the batter. You’ll want to mix the wet and dry ingredients enough so that they’ve incorporated, but don’t overmix!

  • Is pre-grated cheese okay to use?

With this, you’ll want to grate your own parmesan. I know it’s a bit more work, but sometimes the pre-grated cheese in a package contains ingredients that don’t allow it to melt as well.

completed recipe for parmesan cheese muffins.

How did you like this parmesan muffins recipe?

These are crazy good, aren’t they?! Not something you eat every day, either! (Unless you’re obsessed with parmesan cheese, maybe!) Comment down below with your parmesan muffin experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’d be happy to help!

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Parmesan Muffins

Jamie Sherman
In the mood for something savory? Try these Parmesan Muffins, which pair perfectly with a ton of dinner dishes … and are totally scrumptious for breakfast, too.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Bread
Cuisine American
Servings 15 muffins
Calories 185 kcal

Equipment

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ – 1 cup Parmesan cheese
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • 1 large egg at room temperature
  • ½ cup sour cream
  • ⅔ cup milk
  • ½ cup vegetable oil

Instructions
 

  • 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.

Notes

  • Muffins will stay fresh about 2-3 days if you leave them out of the fridge/freezer. Just put them in a resealable container after they cool and keep them at room temperature

Nutrition

Serving: 1muffinCalories: 185kcalCarbohydrates: 17gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 22mgSodium: 254mgPotassium: 56mgFiber: 0.5gSugar: 4gVitamin A: 188IUVitamin C: 0.1mgCalcium: 132mgIron: 1mg

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.

Tried this recipe?Let us know how it was!

Originally published on June 20, 2012. Updated on May 25, 2020.

Reader Interactions

Comments

  2. Evelyn

    What a great change from cornbread or rolls:) Looks good.
    Jamie when you have a chance pop over and check out the great bloggers who I passed the Sunshine Award to.

    Reply

  6. Miz Helen

    Hi Jamie,
    This looks like an awesome muffin, I can't wait to try it, maybe this week end. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  8. Evelyn

    Oh Yes, thank you for bring these great little muffins to my party:) It makes me wish for some chili or even just a salad to eat with them. Thank you for sharing at Freedom Fridays.

    Reply
5 from 7 votes (7 ratings without comment)

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Love Bakes Good Cakes delivers delicious and simple family-friendly meals. Find everything from healthier recipes to over the top desserts!