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Savory Goat Cheese, Basil, and Sun-Dried Tomato Muffins

Goat cheese, basil, and sun-dried tomato muffins, made with whole wheat flour and olive oil–each and every bite pops with flavor! With tangy smooth cheese and intense tomato essence, these savory muffins are superb cornerstone eats for cool weather meals.

Goat Cheese, Basil, and Sun-Dried Tomato Muffins pulled apart

The perfect match for steaming hot soup and a crisp green salad, you’ll also be wanting these rustic almost biscuit-like muffins for breakfast, with eggs and coffee, or as a simple snack, just because. Just because we love our muffins.

Today’s savory goat cheese, basil, and sun-dried tomato muffins are the first in a muffintalk series. I’m talking sweet, savory, vegan, gluten-free, paleo, healthful, and every once in a while, a bit of decadence.

Goat Cheese, Basil, and Sun-Dried Tomato Muffins horizontal view

Muffintalk! Let’s define muffins as small domed cakes that rise above some sort of container. A basic muffin is a mix of flour, leavening, milk, salt, and fat, and often something to make them sweet. Then there are the add-ins—you know, blueberries, nuts, cheese etc.–sweet or savory, a baker’s options overflow. Grab your whisks, let’s bake.

Talking muffins, baker’s choices and seasonal, should cranberry cornmeal, sweet potato date nut, or candied ginger be the next recipe up? What about you, is there a special muffin flavor you’d like to see here next?

Be sure to check out these favorite muffin recipes already up here on the blog:

Goat Cheese, Basil, and Sun-Dried Tomato Muffins | Letty's Kitchen

Goat Cheese, Basil, and Sun-dried Tomato Muffins recipe details:

  • To soften sun-dried tomatoes, put in a small bowl, cover with hot water and let sit about 10 minutes while you prep the other ingredients. Drain off the extra water before chopping.
  • Option: Substitute chopped parsley leaves in place of fresh basil.
  • Ground from white wheat berries instead of hard red wheat berries, white whole wheat flour includes the bran, germ and endosperm of the wheat grain, but has a sweeter, lighter flavor and color than regular whole wheat flour.

ingredients for Goat Cheese, Basil, and Sun-Dried Tomato Muffins

  • Bakers trick: Preheat the oven 25 degrees hotter than the recipe requires. After placing the filled muffin tins in the oven to bake, lower to the regular temperature, in this case 375°F. to 350°F.
  • A cookie scoop like this comes in mighty handy for portioning muffin and cookie batters.

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  • Hey Letty..! i love your post and your muffins looks so yummy and delicious, i will make it in upcoming few days, Thanks for sharing….! Reply · 6 October, 2017

  • I was very happy to search out this net-site.I wanted to thanks to your time for this glorious read!! I definitely enjoying every little little bit of it and I’ve you bookmarked to take a look at new stuff you blog post. Snapchatest Reply · 6 October, 2017

  • Alene

    Do you think these would work with gluten free flour? They sound so wonderful. Reply · 21 May, 2020

    • Yes, I’m sure these muffins would come out close to the same substituting a GF flour blend. Which blend is your favorite? Some GF folks have definite opinions. Reply · 21 May, 2020

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