Chive and Dill Muffins

Chive and Dill Muffins

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Laka kuharica - Easy Cook 7

"Savory muffins ideal for a weekend breakfast."
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40 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
  2. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
  3. Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
  4. Pour 1/3 cup batter into each prepared muffin cup.
  5. Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.


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Excellent flavor, but a very dry, coarse crumb texture.

Although we could taste the chives, dill, and tanginess from the yogurt we still considered them bland and very dry.

This recipe was fantastic. Everyone loved the texture of it; it wasn't dry at all. These were ideal for our brunch. Everyone asked for the recipe and at the next two get-togethers, other peop...

This cornbread was awesome and not dry at all. The only thing I changed was I used margarine instead of butter and a heaping tbsp each of the herbs in dry form because that's what I had. This wa...

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