Tomato Rosemary Muffins
Elevate your muffin game with these savory Tomato Rosemary Muffins, a deliciously unique twist on the classic baked treat. Packed with juicy cherry tomatoes, fragrant fresh rosemary, and a savory boost of grated Parmesan cheese, these muffins are the perfect balance of herbal, cheesy, and slightly tangy flavors. The tender, golden-brown crumb is light yet satisfying, thanks to a delicate blend of olive oil and milk in the batter. Ready in just 35 minutes, these muffins are ideal for brunch spreads, light snacks, or as an elegant side to soups and salads. With their beautiful specks of tomato and rosemary, they’re as visually appealing as they are flavorful. Whether served warm or at room temperature, these savory muffins are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 1 cup (halved) Cherry tomatoes
- 2 tablespoons (finely chopped) Fresh rosemary
- 1 large Egg
- 1 cup Milk
- 0.25 cup Olive oil
- 0.5 cup (grated) Parmesan cheese
- 0.25 teaspoons Ground black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with oil.
In a large mixing bowl, combine the flour, baking powder, salt, granulated sugar, and black pepper. Whisk until evenly mixed.
Fold in the halved cherry tomatoes, finely chopped rosemary, and grated Parmesan cheese. Mix gently to evenly distribute the ingredients.
In a separate bowl, whisk the egg, milk, and olive oil together until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Be careful not to overmix; the batter should be just combined.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve them warm or at room temperature. Enjoy as a savory snack or as a side dish!
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2618 mg | 114% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 28.9 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 834 mg | 64% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1078 mg | 23% | |
*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.
