Quick and delicious. Fantastic for a summer barbecue.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon dried rosemary
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 small onion, minced
- 2 teaspoons crushed garlic
- 1 egg, beaten
- 1 cup milk
- ¼ cup butter, melted
Instructions
- Preheat oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans, preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full.
- Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.
- A pebbly surface, feathery texture, and medium-coarse grain indicate a good muffin.
- Cheese can be shredded mozzarella, cheddar, Monterey Jack, or any combination.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 336 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe, but mine turned out pretty dry. Although I didn’t add as much cheese as recommended. Next time, I’ll add a bit more butter.
I think this recipe is great but substituted! Although I can’t stand when people say they made the recipe but substituted ingredients, I did only because I didn’t have what was asked. I used Basil instead of Rosemary and did not have the onion on hand so they were made without and they are great!
These are tasty, made exactly as noted. I baked then in a mini loaf pan and got 8 mini loaves for dinner. The 425 degree oven was too hot though, they are a bit crisper than I would have liked. Next time I’ll do 375 max. I will make again though, great with soup or stew.
Well….I kinda got off track. I looked outside at my rosemary plant and saw a lot of ice to cross to get to it, and I’d have to dig through the snow. So, I used 1 Tbs finely chopped jalapeno, a bit of cayenne, some garlic, and a Mexican cheese blend. Cut back on the sugar, only 2 Tbs which was perfect. The family raved about them. Thanks for the recipe! When the snow melts a bit I’ll try it!
I was a little skeptical after reading other reviews about the sugar in this recipe. I decided to follow the recipe as written, and see if modifications were needed. I am so glad I did. This recipe is perfect as written. I served these with beef barley and vegetable soup and a green salad for dinner. They were perfect on a cool fall evening.
Made as is. No changes. Loved them. Kept the extras in the fridge for a week and they were still delicious!
I thought these were really good. I used cheddar cheese and substituted Tarragon for rosemary, as I hate rosemary. They came out great. I would probably cut back on the sugar a bit, but I do think that it needs some sugar.
So easy and beyond good. Great for soups and certainly they make a simple meal feel special
fantastic just the way the recipe was written. I made to batches back to back. We ate them with chicken soup and then a few days later with beef stew.
Excellent recipe! Made as written and served with lentil soup.
These were an absolute hit with my friends! I only made two little changes. After reading some other reviews I sauteed the onions and garlic paste before adding them into the mix. I also didn’t have any dried rosemary, and was low on fresh, so I wound up using only about 2 tsp fresh rosemary instead of 1 tbs dried. They turned out so good! The sugar added a delicious hint of sweetness among the cheesy goodness of the bread. I will definitely be making this again. Thank you for the great recipe!
3/2017: Very good! Next time, I would decrease the baking soda to 2 or 2.5 tsp and increase the salt to 3/4 tsp. I used garlic powder and no onions. Also, I only needed to bake them for 17 minutes at 400.
MADE TWO CHANGES. I USED 1 TEASPOON HERBS DE PROVENCE INSTEAD OF GARLIC, ONION AND ROSEMARY… ALSO ONLY ONE TABLESPOON SUGAR. I SERVED CHICKEN SALAD ON ROMAINE LETTUCE. RAVES ALL AROUND!
Like other reviewers, I ommited the sugar and decreased the amount of rosemary and garlic. (Actually, I used garlic powder instead of fresh.) I also ommited the onion, partly because I was short on time and partly because of preference. These were delicious! However, they seemed to have more of a biscuity texture, which I didn’t mind. They were still pretty moist 🙂
You can take down the salt a touch, since the cheese is salty. Otherwise, it’s fine.
I made these tonight since I needed something to go with my Spaghetti dinner and they were fantastic! I substituted Greek Oregano for the Rosemary, used Garlic Salt in place of the crushed garlic, and left out the cheese since we have some dairy allergies in our house. This made 6 over-size muffins which were the perfect size for a great accompaniment to our Italian dinner. This will definitely be a new standard addition to our spaghetti meals!
Made according to the recipe except that I grated the onion. The grated onion was so wet that I added the onion to the liquid ingredients instead of the dry. I had the same experience as naples34102: way too much garlic for me. I tried one out of the oven, I tried one after they cooled, and I tried one the next day. The garlic isn’t so bad in the first couple of bites but after the muffin is finished, and expecially a few minutes after that, the garlic is overwhelming. I’ve used a lot of garlic in other dishes so I’m not sure why it’s so different in these muffins. I know everyone has a different level of like or tolerance but this was kinda like eating raw garlic.
Loved them!!
Wonderful taste. Made as written but used white cheddar cheese. Served these with cauliflower and white cheddar soup for dinner. Thanks for posting, FunWithFood. Will be making these again.
Oh my goodness these are delicious and very easy to make, my family devoured them. I followed the recipe exactly which is unusual for me and I still wouldnt change a thing. I do recommend greasing your pan very very well though and not using liners as the cheese can cause them to stick quite a bit. Thanks for the great recipe 🙂
Fabulous! I made these to go with Ybor City Salad from this site and because of that, I didn’t add the cheese since the salad has plenty. Due to pure laziness on my part, I used granulated onion and garlic which still worked out well and since I always have fresh rosemary, I replaced the dried with fresh. No doubt the recipe works as written but it can also take some changes and still be delicious. Gonna make these a LOT! Thanks bunches! :o)