Monday, April 1, 2013

Garlic Mushroom Parmesan Muffins #MuffinMonday

This week’s Muffin Monday ingredient is mushrooms!  I have to admit that when I first got the email, I was taken aback.  As much as I love mushrooms, I wasn’t sure about mushroom muffins.  But I am never at a loss for muffin inspiration for long.  I sautéed the mushrooms with a healthy helping of fresh garlic and butter because mushrooms and garlic and butter are best friends.  And they play nicely with Parmesan as well, so I added some of that to the muffins, along with a small jalapeño that was going begging in my daughter’s refrigerator.  I knew if I left him behind, he would probably never be used and it made me sad to think of Señor Jalapeño all shriveled and finally thrown away.  He gave his short life to make these muffins better.  To him, I say, gracias.

5 oz or 140g  Cremini or other mushrooms
2 large cloves garlic
1 small jalapeño
2 tablespoons butter
2 cups flour
2 teaspoons baking powder
3 oz or 85g freshly grated Parmesan cheese
1/2 teaspoon salt
2 eggs
1/4 cup or 60ml sunflower or canola oil
3/4 cup or 180ml milk

Preheat your oven to 350°F or 180°C and prepare your muffin tin by spraying it with non-stick spray or lining it with paper muffin cups or greasing it with a little olive oil or butter.

Slice the mushrooms and set aside 12 cross-sections to add to the top of the muffin batter before baking.  Finely chop the rest of the mushrooms.

Peel and mince your cloves of garlic.  Mince your jalapeño.

Sauté the mushrooms, garlic and jalapeño in the butter until the mushrooms are golden.

They are going to get watery first.

Just keep cooking till they dry up again and brown a little.  Set aside to cool.

Meanwhile combine your flour, baking powder, Parmesan and salt in a large mixing bowl.

In another small bowl, whisk your eggs with the oil and milk.

Fold your wet ingredients into the dry ones.

Then fold in the sautéed mushrooms, garlic and jalapeño.

Divide the batter between the muffin cups.  Top each with the reserved slices of mushroom.

Bake in your preheated oven for about 20-25 minutes or until a toothpick comes out clean.



  1. These are so cute with that lil mushroom on top!

  2. Adorable. There's not one single thing on those that I don't like! Pinning! I think they will make lovely tailgating food next fall for sure!

  3. Thanks, Kayle! I love adding extra ingredients to the tops to give folks a clue of what to expect. Especially with nuts, as a possible warning to the allergic.

  4. Fill a Thermos with hot soup and you will be the hit of the parking lot!

  5. Muffins with mushrooms??? I never would have put the two together, but I definitely have to try these!

  6. What a unique and glorious muffin! This would be the perfect accompaniment to a Pot Roastt I'm making Sunday! They are gorgeous too! I'm glad you enjoyed my's fun reliving memories through text ..even though I didn't get the Foo Yung! lol

  7. I wouldn't have done it either, Melissa, but that is the good part of taking part in Muffin Monday. It pushes me out of my comfort zone. And then I discover tasty things I might not have tried. So it's all good!

  8. Thank you, Lisa! I still think you need to make the egg foo yung. Just to say you did. :)

  9. I've never put mushrooms in muffins, but these sound phenomenal! I love mushrooms in everything!!


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