Parmesan Muffins with Prosciutto and Basil

I have become a really big fan of the NPR app on my iPad.  I am a news junkie, and they have a wide variety of articles.  I really like the Arts & Life section, especially the food section.  They have articles on food trends, companies/specific brands and a ton of mouthwatering recipes.  I get hungry every time I open the app.
I had great success with the first recipe I tried from, Creamy Limoncello, so I decided to try another recipe.  I picked these muffins because I loved every ingredient in the title – parmesan, prosciutto and basil.  What’s not to like?! These were simple to make, and they were packed with a ton of flavor.  I served them with some Italian grilled chicken and it was perfect.    

Parmesan Muffins with Prosciutto and Basil
(Printable Recipe)

3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup finely grated Parmesan cheese
½ cup minced prosciutto
1 Tbsp dried basil
10 Tbsp unsalted butter, softened
2 tsp sugar
1 tsp Dijon mustard
2 large eggs
1 ½ cups plain low-fat yogurt

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray four mini muffin tins with vegetable oil-spray. To make regular-size muffins, use two regular muffin tins and reduce the oven temperature to 375 degrees.

Mix flour, baking powder, baking soda, Parmesan cheese, prosciutto and basil in a medium bowl.

Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.

Whisk mustard and eggs together, then beat into butter mixture until it forms pea-size lumps.

Add dry ingredients and yogurt into the butter mixture, alternating between dry ingredients and yogurt one third at a time. Beat until smooth.

Divide batter evenly among muffin cups.  Bake until golden brown, about 12 minutes for mini muffins or 25 minutes for regular size muffins.

*Warm leftovers in a 300- to 325-degree toaster oven.*

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  1. My husband (and I – who are we kidding here) would be all over these! He's not into sweets and I bet these are great at any time of the day. I love your blog and your recipes!

  2. These sound super good Steph and I look forward to trying them. "NPR app on my iPad" – is this some sort of oriental language? 🙂

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