With tangy smooth cheese and intense tomato essence, these goat cheese, basil, and sun-dried tomato muffins score big on the flavor scale. Round out your next soup and salad dinner with these savory treats!
These muffins are the perfect match for steaming hot soup and a crisp green salad. Rustic, almost biscuit-like, you’ll find them delicious for breakfast too. Think scrambled eggs or maybe an omelet.
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, so many possiilities. You’ll love these savory ones!
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Goat Cheese, Basil, and Sun-dried Tomato Muffins recipe details:
- Ground from white wheat berries instead of hard red wheat berries, white whole wheat flour (afilliate link) includes the bran, germ and endosperm of the wheat grain, but has a sweeter, lighter flavor and color than regular whole wheat flour.
- Bakers trick: Preheat the oven 25 degrees hotter than the recipe requires. Just when you place the filled muffin tins in the oven to bake, lower to the regular temperature, in this case from 375°F. to 350°F.
- A cookie scoop like this (affiliate link) comes in mighty handy for portioning muffin and cookie batters.
- Option: Substitute chopped parsley leaves in place of fresh basil.
Be sure to check out these favorite muffin recipes up here on the blog:
- Savory Cottage Cheese Dill Muffins. Another excellent savory muffin.
- Blueberry Hemp Muffins.
- Vegan and gluten free Apple Cinnamon Quinoa Muffins.
- Corn Muffins with Green Chiles and Cheese.
- Maple Cranberry Pumpkin Muffins.
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Goat Cheese, Basil, and Sun-dried Tomato Muffins
Ingredients
- â…“ cup sun-dried tomatoes oil-packed, drained, and chopped (see note)
- 2 cups white whole wheat flour (8 ounces)
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 4 ounces soft goat cheese crumbled in ½-inch pieces
- 3 tablespoons finely chopped fresh basil
- 1 ½ cups plain whole milk yogurt
- ¼ cup olive oil
- 1 each large egg
Instructions
- Preheat the oven to 375°F. (see note) Line 12 muffin cups with paper cupcake liners, or spray generously with cooking spray.
- Sift or whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl. Set aside.
- Whisk together the yogurt, olive oil and the egg until well blended. Make a well in the center of the dry ingredients. Pour the yogurt mixture into the well and stir gently with a spatula. Mix just until there are no more streaks of flour.
- Gently mix in the goat cheese, basil, and chopped sun-dried tomatoes.
- Divide the batter evenly among the prepared muffin cups. Lower the oven temperature to 350°F. Bake 12 to 15 minutes, until the muffin tops feel firm and a skewer inserted into the centers comes out clean. Do not overbake.
- Cool about 10 minutes, and then remove from the pan. Serve warm.
Notes
- Instead of oil-packed sun-dried tomatoes, you can substitute the dry ones. 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.
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….! · 6 October, 2017
Thank you Sam! · 8 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 · 6 October, 2017
Do you think these would work with gluten free flour? They sound so wonderful. · 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. · 21 May, 2020