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Donna R. Luis

Mediterranean-Inspired Tomato Basil Muffins

Tender, savory muffins made with chopped cherry tomatoes, Greek yogurt, olive oil, Parmesan or Romano cheese, and fragrant basil and parsley. These lightly herbed muffins bake into soft, flavorful portions with a moist texture and a satisfying cheesy finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9
Course: Bread, Muffins
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons grated Parmesan or Romano cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
Wet Ingredients and Add-Ins
  • 1 large egg
  • 1/2 cup plain Fage Greek yogurt
  • 3 tablespoons olive oil
  • 1/2 cup chopped cherry tomatoes
  • 3 tablespoons milk
Optional Garnish
  • Extra dried parsley or dried basil for sprinkling over the batter before baking

Equipment

  • Muffin tin with at least 9 cavities
  • Mixing bowls for wet and dry ingredients
  • Measuring cups and measuring spoons
  • Spoon or spatula for mixing
  • Nonstick cooking spray or grease for preparing the muffin tin

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F (175°C).
  2. Prepare the Muffin Tin: Spray 9 cavities of a muffin tin with nonstick cooking spray, or grease them thoroughly.
  3. Combine the Dry Ingredients: Place the flour, grated Parmesan or Romano cheese, salt, baking powder, baking soda, dried basil, dried parsley flakes, and garlic powder in a mixing bowl and combine.
  4. Combine the Wet Ingredients: In a separate bowl, mix the egg, plain Greek yogurt, olive oil, chopped cherry tomatoes, and milk.
  5. Make the Batter: Add the wet ingredient mixture to the dry ingredients and gently combine until a batter forms.
  6. Fill the Muffin Cups: Divide the batter evenly among the 9 prepared muffin cavities. Sprinkle the tops with a little extra dried parsley or dried basil, if desired.
  7. Bake the Muffins: Bake for 18 to 22 minutes, or until the centers test done.
  8. Finish and Serve: Remove the muffins from the oven once fully baked and serve as desired.

Notes

  • Gently combine the wet and dry ingredients to form the batter, following the original method.
  • Parmesan or Romano cheese can be used for the savory, cheesy flavor in these muffins.
  • Make sure the muffin tin is well greased or coated with nonstick spray before adding the batter.
  • The recipe makes 9 muffins, so divide the batter among 9 prepared muffin cavities.
  • Chopped cherry tomatoes add moisture and small bursts of fresh tomato flavor throughout the muffins.
  • The optional sprinkle of dried parsley or basil adds an attractive finishing touch and extra herb flavor.
  • Begin checking the muffins toward the lower end of the baking time and bake until the centers test done.
  • These muffins are best enjoyed as a savory alternative to traditional sweet muffins.