Microwave Parmesan Herb Muffins
Submitted by pauly
Savory Parmesan and sage muffins made with powdered buttermilk for tangy flavor. Includes both conventional oven and microwave directions for quick baking.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minSavory muffins with grated Parmesan and sage make a surprisingly good side for soups, stews, or just a warm basket on the dinner table. These come together fast with pantry staples, and the powdered buttermilk is the clever shortcut that gives them tangy richness without needing fresh buttermilk on hand.
Hot water reconstitutes the buttermilk powder right in the batter, creating that acidic kick that reacts with the baking soda for a tender crumb. The sage and Parmesan keep things savory rather than sweet, with just a tablespoon of sugar to balance the herbs.
What makes this recipe especially handy is the dual method: bake a full batch in the oven, or use the microwave directions to cook six at a time in under three minutes. The microwave version uses a double paper liner to absorb moisture and cornflake crumbs on top for texture, since microwaved muffins don’t brown the way oven-baked ones do.
Chef Tips
- Stir just until moistened. Overmixing muffin batter develops gluten, which turns them tough and chewy instead of tender.
- For the microwave method, fill cups only half full. Microwave muffins rise more aggressively than oven-baked ones and will overflow if too full.
- The double paper cup trick is a must for microwave baking. The outer cup absorbs excess steam, so peel it off immediately after cooking.
- Serve these hot. Savory muffins lose their appeal as they cool, so time them to come out right before the meal.
Variations
- Rosemary Parmesan: Swap sage for fresh chopped rosemary for a more woodsy, aromatic muffin.
- Cheddar and chive: Replace Parmesan with sharp cheddar and sage with snipped chives for a different savory profile.
- Add crumbled bacon to the batter for a heartier muffin that works as a standalone breakfast grab.
Ingredients
Directions
Preheat oven to 400.
Line 12 muffin cups with paper baking cups.
In large bowl, combine flour, sugar, baking powder, baking soda, sage, buttermilk powder, and cheese.
Blend well. Add hot water, butter, and egg; stir just until dry ingredients are moistened.
Fill prepared muffin cups ⅔ full.
Bake 15 to 20 minutes, until toothpick inserted into center comes out clean.
Serve hot.
MICROWAVE DIRECTIONS: Prepare muffin batter as directed above.
Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking.
Fill cups ½ full. Sprinkle top of each muffin with cornflake crumbs.
Microwave 6 muffins on HIGH for 2½ to 3 minutes or until toothpick inserted in center comes out clean, rotating pan ½ turn halfway through baking.
Remove muffins from pan and immediatedly discard outer baking cups.
Cool 1 minute on wire rack before serving.
Repeat with remaining batter.
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