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Sun Dried Tomato Savory Muffins

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These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 9 muffins 1x
  • Category: Appetizers
  • Diet: Vegetarian

These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.

Ingredients

Scale
  • 2.6 ounces (75g) canned sun-dried tomatoes, drained and chopped
  • 3.1 ounces (90g) goat cheese, chopped
  • ½ cup (120 ml) milk
  • 3 large eggs
  • 1 ¼ cup (150g) all-purpose flour
  • 2 teaspoons (10g) baking powder
  • Salt and freshly ground pepper
  • 5 Tablespoons (75ml) olive oil
  • 1 Tablespoon honey
  • ¼ cup (30g) walnuts, chopped (optional)
  • 12 basil leaves

Instructions

  1. Preheat the oven to 350°F (180°C). Line a muffin pan with muffin liners and set aside.
  2. Heat the milk in a small saucepan or in the microwave until just warm.
  3. In a large bowl, whisk the eggs, then add the flour, baking powder, salt and pepper. Gently pour the olive oil and then the hot milk, while stirring constantly.
  4. Stir in the dried tomatoes, goat cheese, walnuts, and honey. Gently fold in the basil leaves, and mix until just combined (do not over mix).
  5. Divide the batter into the muffin pan cavities lined with muffin liners*.
  6. Bake for 20-25 minutes in the oven until golden brown. Remove the muffins from the pan and let cool before serving**.

Notes

* If you do not use muffin liners, generously grease the muffin pan cavities with melted butter or vegetable oil before using.

** To make your muffins pretty, top them with additional chopped goat cheese, sun-dried tomatoes and basil leaves, as seen on the photos.