These lemon herb savory muffins are a delightful twist on the traditional muffin, perfect for those who appreciate a blend of zesty and earthy flavors. Originating from my love for fresh herbs and the bright, uplifting taste of lemon, these muffins are a wonderful addition to any meal. They’re great for breakfast, a snack, or as a side dish for dinner. The combination of lemon and herbs like parsley and thyme creates a refreshing taste that brightens up any table.
These savory muffins pair beautifully with a light salad or a hearty soup. Consider serving them alongside a creamy tomato basil soup or a fresh garden salad with a lemon vinaigrette. They also make a great accompaniment to a roasted chicken or grilled fish, adding a burst of flavor to your meal. For a cozy brunch, serve them with scrambled eggs and a side of fruit.
Lemon Herb Savory Muffins
Servings: 12 muffins
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1/2 cup unsalted butter, melted
2 large eggs
1 cup milk
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
Stir in the chopped parsley, thyme, and Parmesan cheese.
In another bowl, beat the eggs and then add the melted butter, milk, lemon zest, and lemon juice. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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