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    Home»Breakfast Recipes»Savory Cheese and Tomato Muffins
    Breakfast Recipes

    Savory Cheese and Tomato Muffins

    Arif-By Arif-December 9, 2024Updated:March 15, 2025No Comments5 Mins Read
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    Savory Cheese and Tomato Muffins
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    Jump to Recipe·Print Recipe

    Hey there, friends! Let’s talk about one of my favorite go-to recipes: savory cheese and tomato muffins. These little bursts of flavor are perfect for breakfast, brunch, or even a midday snack. If you love cheesy comfort food with a fresh twist, these muffins will definitely hit the spot.

    Think of them as the savory version of cupcakes. But instead of frosting, you’ve got gooey cheese, juicy tomatoes, and a little kick from herbs. Best part? You don’t need any fancy baking skills to whip these up. Just a few basics, and you’re good to go.

    Let me walk you through each step — like we’re hanging out in the kitchen together. Sound good?

    Savory Cheese and Tomato Muffins

    What You Need to Know

    Want to know why these muffins are a must-bake? Here’s a quick rundown:

    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Servings: 6 muffins (but you can double the recipe if needed!)
    • Difficulty: Super easy. Seriously, beginner-friendly.
    • Make-Ahead Tip: Perfect for meal prep! Store them for quick snacks during the week.

    Tools You’ll Need

    Nothing fancy here! Just the basics:

    • A muffin tin (a 6- or 12-cup tin works).
    • Mixing bowls — one large, one medium.
    • A whisk and spatula.
    • Muffin liners (optional).
    • A wire rack for cooling.
    Savory Cheese and Tomato Muffins Recipe

    Let’s Talk Ingredients

    Here’s your ingredients list (and some tips to tweak them if needed):

    Dry Stuff:

    • Flour (1 ½ cups or 180g): All-purpose works perfectly. If you’re gluten-free, just swap this for a 1:1 baking blend.
    • Baking powder (2 tsp): This gives the muffins their fluffy texture.
    • Salt (½ tsp) and pepper (¼ tsp): A little seasoning makes a big difference.

    Wet Ingredients:

    • Milk (⅔ cup or 160ml): Whole milk adds richness, but plant-based milk works too.
    • Egg (1 large): Room temp eggs mix better into the batter.
    • Olive oil (2 tbsp): Keeps the muffins moist and flavorful.

    The Fun Fillings:

    • Cheddar cheese (1 cup shredded): Sharp cheddar is my go-to, but mozzarella or parmesan would taste amazing too.
    • Cherry tomatoes (⅓ cup, halved): Sweet and juicy! Don’t forget to save a few halves for topping.
    • Spinach (¼ cup chopped): Adds freshness and a splash of green.
    • Dried Italian seasoning (1 tsp): A blend of oregano, basil, and thyme for that herby touch.

    Step-by-Step: Let’s Bake!

    Bake Savory Cheese and Tomato Muffins

    Step 1: Preheat Your Oven

    Start by setting your oven to 375°F (190°C), so it’s nice and hot by the time our muffins are ready to bake. Grease your muffin tin or line it with paper liners for easy cleanup.

    Step 2: Mix the Dry Ingredients

    Grab a large bowl. Add your flour, baking powder, salt, and pepper. Give it a good whisk. This helps everything mix evenly (no salty surprises!).

    Step 3: Whisk the Wet Ingredients

    In a separate bowl, whisk together your milk, egg, and olive oil. It should look smooth and slightly frothy. If you’re using plant-based milk, don’t worry — it works just as well.

    Step 4: Fold in the Good Stuff

    Here’s where the magic happens. Slowly pour the wet ingredients into the dry bowl. Use a spatula to gently fold everything together. Don’t overmix — the batter should be a little lumpy. Once combined, fold in the cheese, chopped spinach, and most of the halved cherry tomatoes. Save a few tomato halves for garnish.

    Pro Tip: Overmixing = dense muffins. So stay light-handed here!

    Assembling the Savory Cheese and Tomato Muffins

    Step 5: Fill and Garnish

    Spoon the batter into the muffin tin, filling each cup about ¾ full. Take those reserved tomato halves and press one into the top of each muffin. This makes them look fancy (and taste great!).

    Step 6: Bake to Perfection

    Pop the tin into the oven and bake for 20–25 minutes. You’ll know they’re done when the tops are golden brown and a toothpick comes out clean.

    Step 7: Cool and Serve

    Once they’re out of the oven, let the muffins rest in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Or… eat one warm. I won’t judge.

    Variations Savory Cheese and Tomato Muffins

    Variations and Customizations

    Want to make these muffins your own? Here are a few ideas:

    • Make them gluten-free: Use a 1:1 gluten-free baking mix. Works like a charm!
    • Vegan version: Swap the milk for almond or oat milk, use vegan cheese, and replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).
    • Cheesy remix: Try parmesan for a nutty flavor or mozzarella for extra gooeyness.
    • Add veggies: Diced bell peppers or caramelized onions would be delicious.

    How to Serve and Store

    How to Serve  Savory Cheese and Tomato MuffinsSavory Cheese and Tomato Muffins

    Serve Them Like This:

    • Use a rustic wooden board for serving (like in the photos!). Garnish with fresh spinach leaves and cherry tomatoes for that pop of color.
    • Pair them with a bowl of warm tomato soup or a crisp green salad.

    Storing and Reheating:

    • Short-term: Store in an airtight container at room temp for up to 2 days or in the fridge for 5 days.
    • Freezing: Wrap each muffin in foil or plastic wrap and freeze for up to 2 months.
    • Reheating: Pop them in the oven at 350°F for 10 minutes or microwave for 30 seconds.
    Storing Savory Cheese and Tomato Muffins

    Final Thoughts

    So there you have it — cheesy, fluffy, savory goodness in muffin form! These muffins are a total crowd-pleaser and ridiculously easy to make. Whether you’re hosting brunch or just meal-prepping for the week, they’re guaranteed to be a hit.

    If you try this recipe, I’d love to hear how it went. Did you add your own twist? Let me know! Time to get baking!

    Print

    Savory Cheese and Tomato Muffins

    Savory Cheese and Tomato Muffins
    Print Recipe

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    These savory cheese and tomato muffins are light, fluffy, and packed with cheesy goodness, juicy tomatoes, and hints of spinach and herbs. Perfect for breakfast, brunch, or a snack, they’re an easy-to-make crowd-pleaser.

    • Author: Arif-
    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Total Time: 40 minutes
    • Yield: 6 muffins 1x
    • Category: Appetizer, Snack, Breakfast
    • Cuisine: Western

    Ingredients

    Scale

    Dry Ingredients:

    • 1 ½ cups (180g) all-purpose flour
    • 2 tsp baking powder
    • ½ tsp salt
    • ¼ tsp black pepper

    Wet Ingredients:

    • ⅔ cup (160ml) milk (whole or plant-based)
    • 1 large egg (room temperature)
    • 2 tbsp olive oil

    Mix-ins:

    • 1 cup (100g) shredded cheddar cheese
    • ⅓ cup (60g) cherry tomatoes, halved (reserve 6 for topping)
    • ¼ cup (5g) fresh spinach, finely chopped
    • 1 tsp dried Italian seasoning (or a mix of oregano and basil)

    Instructions

    1. Preheat and Prepare:
      Set your oven to 375°F (190°C). Lightly grease a muffin tin or line it with paper liners.
    2. Combine Dry Ingredients:
      In a large bowl, whisk together the flour, baking powder, salt, and pepper until evenly mixed.
    3. Mix Wet Ingredients:
      In a separate bowl, whisk the milk, egg, and olive oil until smooth.
    4. Combine and Fold:
      Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined (don’t overmix). Fold in the cheese, chopped spinach, and most of the cherry tomatoes, leaving 6 halves for garnish.
    5. Fill Muffin Tin:
      Divide the batter evenly into the prepared tin, filling each cup about ¾ full. Top each with a reserved tomato half, cut side up.
    6. Bake:
      Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
    7. Cool and Serve:
      Let the muffins rest in the tin for 5 minutes before transferring them to a wire rack to cool completely.

    Notes

    Serving Suggestions:

    • Serve warm with soup or salad for a light meal.
    • Perfect for brunch buffets or packed lunches.

    Tips & Tricks:

    • For extra flavor, sprinkle sesame seeds or grated parmesan on top before baking.
    • Avoid overmixing to keep muffins light and airy.

    Storage & Reheating:

    • Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
    • Freeze individually wrapped muffins for up to 2 months. Reheat in a 350°F oven for 10 minutes or microwave for 30 seconds.

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

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    Arif Author @ Cakeshungry.com

    Hi there! Welcome to Cakeshungry.com. I’m Arif, and baking is my happy place. I’ve always loved whipping up cakes and desserts that make people smile. Whether you’re hunting for classic recipes, fresh flavor ideas, or a few baking tips to up your game, you’re in the right spot. Baking isn’t just about the treats—it’s about the joy that comes with them. So, let’s bake something amazing together and make life a little sweeter, one cake at a time!

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