Leek and Parmesan muffins are the perfect sweet but savory gesture

Audrey Michels

Contributing Writer

Savory muffins are entirely underrated. They're perfect for letting someone know you’re thinking of them or for serving at a fancy brunch — but no one ever said they had to be sweet and stuffed with berries. These savory muffins are packed with leeks and sprinkled with Parmesan for the ultimate subversion of brunch expectations.

Serve these with butter as an alternative to rolls with dinner, or make them mini with a dab of sour cream and a spear of fresh chive for an unexpected hors d’oeuvre. The possibilities are boundless if you simply allow yourself to break free from muffin preconceptions.

Cooktop Cove

Leek and Parmesan muffins

20 minutes

30 minutes

50 minutes

2 tablespoons unsalted butter

1 leek, sliced into half-moon strips

1 2/3 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon white pepper

2 eggs

1 cup buttermilk

1/4 cup canola oil

1/2 cup Parmesan cheese

Heat the oven to 375 F.

Spray a muffin pan with nonstick cooking spray.

Melt the butter in a medium skillet over medium heat until the bubbles disappear.

Add the leek and cook, stirring regularly until softened, about 5 minutes. Transfer the leeks to a plate to cool.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and white pepper.

In a medium mixing bowl, thoroughly whisk together the eggs, buttermilk and canola oil.

Add the wet ingredients to the dry, and mix them until just combined.

Add the leeks and about 3/4 of the Parmesan cheese, and mix one final time.

Spoon the batter into the prepared muffin tin, and sprinkle the tops of the muffins with the remaining Parmesan cheese.

Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 20-25 minutes.

Let the muffins cool slightly before turning them out onto a wire rack to cool completely.

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