These muffins are a delightful twist on the classic savory muffin, featuring a blend of aromatic herbs and creamy Asiago cheese.
Preheat your oven to 400°F (200°C).
Ensure your oven is fully preheated before baking for even cooking.
Lightly grease a 12-cup muffin tin or line it with paper liners.
Using paper liners can make cleanup easier and prevent sticking.
In a large mixing bowl, combine the cake flour, sugar, baking powder, baking soda, salt, and chopped rosemary.
Sifting the dry ingredients can help avoid lumps and ensure a smooth batter.
In another bowl, whisk together the olive oil and yogurt until smooth.
Using room temperature yogurt can help the ingredients combine more easily.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Fold in half of the shredded Asiago cheese.
Avoid overmixing to keep the muffins light and fluffy.
Divide the batter evenly among the muffin cups. Sprinkle the remaining Asiago cheese on top.
Filling the cups evenly ensures consistent baking.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the minimum baking time to avoid overbaking.
Remove the muffins from the oven and let them cool slightly before serving.
Serve warm for the best flavor and texture.
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