Sun Dried Tomato Muffins
Elevate your savory snacking game with these irresistible Sun-Dried Tomato Muffins, a perfect blend of Mediterranean-inspired flavors! Bursting with the tangy richness of sun-dried tomatoes, the comforting creaminess of cheddar and Parmesan cheeses, and the herbaceous kick of fresh basil and oregano, these muffins are a savory treat that’s as satisfying as it is delicious. Made with a simple one-bowl mixing technique, these moist and fluffy muffins are ready in just 35 minutes, making them an ideal choice for brunches, picnics, or on-the-go snacks. Their golden-browned tops and tender texture pair beautifully with soups, salads, or a pat of butter fresh from the oven. Easy to make and packed with bold flavors, these Sun-Dried Tomato Muffins are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 tablespoon granulated sugar
- 1 cup milk
- 0.25 cups olive oil
- 2 pieces large eggs
- 0.5 cups sun-dried tomatoes, chopped
- 0.75 cups shredded cheddar cheese
- 0.25 cups grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- 0.25 teaspoons ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Stir well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the milk, olive oil, and eggs until fully combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing, as this can make the muffins dense.
Fold in the sun-dried tomatoes, shredded cheddar cheese, grated Parmesan cheese, chopped basil, oregano, and ground black pepper. Mix until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat briefly before serving for the best flavor.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 44.9 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1010 mg | 78% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2498 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
