"Technically, you could just chop the herbs and fold them right into the batter, just know that they won't keep their bright pretty color once they're baked,"
"Herbs like rosemary and thyme are sturdier and can handle more heat without losing much of their character."
"With tender herbs like basil, I would consider either infusing them into an oil or butter and using that to replace the oil or butter in the batter,"
Fresh herbs can elevate breads, pastries, and desserts when used according to their structure. Woody herbs such as rosemary and thyme can be chopped and folded directly into batter or dough and withstand oven heat, though their color may dull. Tender leafy herbs such as basil and mint risk discoloration or scorching and perform best when infused into oil or butter, used in frostings or fillings, or otherwise buffered from direct heat. Baking times typically remain the same regardless of herb choice. Choosing the right incorporation method preserves herb character and enhances final baked goods, from rustic breads to delicate cupcakes.
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