Fresh Herb Muffins Recipe

A popular item at French picnics is the cake salé, our version of the American quick bread. While I like to bake and slice a loaf for a party buffet, I find the muffin shape better suited to picnic enjoyment.

These delicious fresh herb muffins are a fabulous picnic item, but will also work well in place of bread with a salad of young greens and fresh goat cheese, or with a summer soup!

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Fresh Herb Muffins Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Makes 8 muffins.

Fresh Herb Muffins Recipe


  • 1 small bunch fresh flat parsley, leaves only
  • 1 small bunch fresh cilantro
  • 1 small bunch fresh chives
  • 3 large organic eggs
  • 120 ml (1/2 cup) plain yogurt or buttermilk
  • 80 ml (1/3 cup) pesto, homemade or store-bought
  • 25 grams (1/4 cup) freshly grated parmesan
  • 150 grams (1 1/4 cup) all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat the oven to 175°C (350°F) and grease a medium-size muffin tin, or line it with muffin liners.
  2. Rinse and dry the herbs, and chop them roughly. Set aside.
  3. In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy. Add in the buttermilk, pesto, and parmesan, and whisk again.
  4. In a small bowl, sift together the flour and baking powder.
  5. Pour the flour mixture into the egg mixture, stirring with a wooden spoon until just incorporated. Don’t overmix the dough; it’s fine if a few lumps remain. Fold in the herbs.
  6. Scoop the batter into the prepared muffin tin, filling them to about two-thirds of their capacity. Sprinkle with sesame seeds and bake for 25 minutes, until golden. Transfer to rack to cool completely.

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