Get my newest recipe via email:

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.

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here.
For more vegetarian recipe ideas, peruse my Pinterest boards.
Find daily vegetarian and healthy living ideas on my Facebook page.
Follow me on Instagram! It’s my favorite!

** If you make this recipe, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!


5 from 1 vote
Goat Cheese, Basil, and Sun-Dried Tomato Muffins horizontal view
Print
Goat Cheese, Basil, and Sun-dried Tomato Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Healthy with whole wheat flour and olive oil, these savory muffins are splendid cornerstones for cool weather meals. 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.

Course: Component, Snack
Cuisine: American, Vegetarian
Servings: 12 muffins.
Author: Letty Flatt | Letty's Kitchen
Ingredients
  • 1/3 cup sun-dried tomatoes chopped (see note)
  • 2 cups white whole wheat flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 ounces soft goat cheese cut or crumbled in ½-inch pieces
  • 3 tablespoons finely chopped fresh basil
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 1 large egg
Instructions
  1. Preheat the oven to 375°F. (see note) Line 12 muffin cups with paper cupcake liners, or spray generously with cooking spray.
  2. Sift or whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl. Set aside.
  3. Whisk together the buttermilk, olive oil and the egg until well blended. Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well and stir gently with a spatula. Mix only until there are no more streaks of flour.
  4. Gently mix in the goat cheese, basil, and softened chopped sun-dried tomatoes.
  5. Divide the batter evenly among the prepared muffin cups. Lower the oven to 350°F and bake 12 to 15 minutes, until the muffin tops feel firm and a skewer inserted into the centers comes out clean. Do not overbake.

  6. Cool about 10 minutes, and then remove from the pan. Serve warm.

Recipe Notes
  • 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.
  • For the best rise: Preheat the oven 25 degrees hotter than the recipe requires. After placing the filled muffin tins in the oven to bake, lower to the baking temperature, in this case 375°F. to 350°F.
You will love these savory goat cheese, basil, & sun-dried tomato muffins. Healthy with whole wheat flour and olive oil, they're perfect with a bowl of steaming hot soup or a plate of freshly cooked eggs!

3 comments

  • 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 · 2 weeks ago

  • 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 · 2 weeks ago

Leave a Reply