Sun-Dried Tomato, Basil, and Parmesan Muffins

by Shawnda on April 1, 2009

in Freezer Friendly,Muffins and Scones

[Take a large, super unlady-like bite of muffin.]

[Lick fingers, wipe on jeans.]

[Enter a witty antedocte that somehow relates to food and marriage.]

[Or not.]

[Click Post.]

Another batch of savory muffins using the “master recipe” from 1 Mix, 100 Muffins. I loaded these muffins with sun-dried tomatoes, fresh basil, and a mound of Parmesan.

There were 12. And now there are none. Sometimes things (and math!) really are that simple.

Sun-Dried Tomato, Basil, and Parmesan Muffins

The perfect savory muffins studded with sundried tomatoes, basil, and parmesan


  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • Coarsely ground black pepper, to taste
  • 2 large eggs, room temp
  • 1 cup buttermilk, room temp
  • 6 Tbsp unsalted butter, melted and cooled
  • 3/4 cup "sun-ripened" tomatoes, chopped*
  • 1/3 cup grated Parmigiano-Reggiano, plus additional 1-2 Tbsp for garnish
  • 1/4 cup fresh basil, chiffonade


  1. Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.
  2. Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, tomatoes, basil, and Parmesan cheese. Mix on medium speed until just combined - do not overmix.
  3. Scoop the batter into the muffin pan. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.
  4. Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.
  5. * I always buy "sun-ripened" tomatoes. Moisture-wise, they're a happy medium between tomatoes packed in oil and the completely dehydrated tomatoes that you have to recharge with hot water. You can eat these straight from the package :) If you have oil-packed tomatoes, drain the oil (the original recipe called for the reserved oil to supplement or replace the butter). If you use completely dry tomatoes, I'd recharge them a bit to soften them.


Yields: 12 muffins

Adapted from 1 Mix, 100 Muffins

Estimated time: 35 minutes

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