Fresh Herb Muffins Recipe

Fresh Herb Muffin

I have a new piece up on NPR‘s website: this one includes some tips about picnics and a recipe for fresh herb muffins!

For my metric-minded readers, here are the measurements to make the muffins:
– A small bunch of fresh flat parsley, about 25 sprigs
– A small bunch of fresh cilantro, about 25 sprigs
– A small bunch of fresh chives, about 20 sprigs
– 3 eggs
– 125 ml buttermilk (substitute plain yogurt or kéfir)
– 80 ml pesto
– 25 g grated parmesan
– 150 g all-purpose flour
– 11 g (one envelope) baking powder
– 1 tablespoon sesame seeds
– 1/2 teaspoon salt
– 1/2 teaspoon freshly-ground pepper
– A pat of butter to grease the muffin tins
And the oven should be preheated to 180°C.

(Previous contributions to Kitchen Window:
Cherry Soup with Hazelnut Rosemary Tuiles
Artichoke and Goat Cheese Mille-feuille,
Asparagus Confit with Almonds and Rosemary,
Chocolate and Candied Ginger Tartlets.)

  • Oliver

    Hi Clotilde,

    With all the fresh herbs, your Herb Muffin is right down my ally – and if summer ever finds its way back to Munich, I’ll have it on the list for the next picnic.

  • Alisa

    That was a very nice read. Makes me wish I had indulged in picnicking this summer. Here’s hoping for a late summer heat wave!

  • blossom

    fresh herb for muffins, what a great idea. so versatile and so healthy!

  • Rosemary

    I sure like the photo, maybe all food should be pictured in its “native habitat”, never mind china and chargers!

  • Patsy

    What serendipity! My son just returned my faithful old muffin tin. I will try this right away, with herbs from my garden and the market. A lovely summery treat. Thanks, Clotilde.

  • Brett

    Clotilde, I’m a bit of a picnic fanatic and your ideas are inspiring. It looks like we’re going to get a small break from our summer fog here in San Francisco this week, so I can’t wait to pack up some of my favorite ideas from your list (sardines, of course; sandwich fixins, including anchovy paste and baba ghanoush; dessert sandwiches with raspberries and chocolate-hazelnut spread–yum!) and head out to Golden Gate Park. Thank you for the ideas!

  • Melinda

    these muffins sound great! however, my parsley has been taken hostage by no less than 6 future Black Swallowtail Butterflies… so i’ll have to find an alternative source for my parsley… i’ll be at the farmers market first thing on saturday!

  • shauna

    Clotilde, you are always an inspiration. We have so many fresh herbs available in Seattle right now that farmers sell fistfuls at the market for one dollar. I’ll have to experiment with the gluten-free version of this, but I will prevail!

  • kathie

    Could you enlighten me? What’s Cilantro? Is it known by another name (i.e. what is it in french?)
    We’re having a barbecue on Saturday if it doesn’t rain and I’d love to provide some of these muffins too. Thanks.

  • clotilde

    Kathie – Cilantro is the same as “coriander”, “coriandre” in French — here it is the fresh herb, not the seeds, that is called for. Note that you can substitute another blend of fresh herbs than the three mentioned in the recipe, depending on what you have on hand…

  • Betsy

    I had most of the herbs in my garden so I decided to make this last night. I don’t have cilantro (too delicate to grow in the NE of the US and alot of work for little result) but I have lots of rosemary, thyme and sage so I added that plus the parsley and chives. the pesto makes the muffin very GREEN of course. and although it wasn’t a dry muffin it really needed a little somethin-somethin. with a cheese spread or a juicy garden tomato topping, it was quite nice.

  • shauna

    Last night, I had a dinner party for dear friends and made all recipes I had read on my favorite food blogs. Of course, I just had to try these muffins. Oh, they are bliss. I made the pesto fresh, which explodes in the mouth in little increments. And even with gluten-free flour, they were spectacular.

    Thank you again.

  • clotilde

    Shauna and Betsy – Thanks so much for reporting back, I’m glad you liked them. My neighbors, Maxence and I could not stop eating them — and I had made a double batch!

    If you have any leftovers the next day, I recommend reheating them for a few minutes in the oven or toaster oven…

  • babette

    I’m a retired flight attendant and seriously miss flying to Paris. I can hardly wait to read your new book. Thank you for being you.

  • http://www Kara


    Just bought some fresh herbs this morning at our local co-op. Your picnic article with NPR is inspiring. Thank you for embracing the wonders of food. Kara

  • Latha

    This was my first attempt at a savoury muffin. It has such simple flavors, the kind that makes you visualise the rustic fields, small garden in a farm house…. i replaced the parsley with dill and yet was awesome. thanks for sharing a recipe from your picnic basket, Clotilde! I had one question, though… if i would like to top the muffin with a slice of goat cheese and then bake which type of cheese would you recommend? I’ve no clue about the baking qualities of a cheese and hence seeking your help…

  • clotilde

    Thanks for reporting back Latha! Any type of goat cheese (fresh, semi-dry or dry) should work as a topping. And if you want to try something different, you can fill your tins halfway up, plop a chunk of goat cheese in the center, and pour the rest of the batter to cover: your muffins will then have a gooey cheese center.

  • Liz

    Light and fluffy, these muffins are really wonderful. Plus, despite my living at high altitude, they rose without adjustment (which never, ever happens). Thanks for sharing!

  • Elli

    Hi Clotilde, is it possible to make this muffin with added bits of cooked chopped chicken, for the die-hard protein lovers? :-)

    • clotilde

      Sure! It should be good, too.

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