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Savory Cheese and Tomato Muffins

Savory Cheese and Tomato Muffins
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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.

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.

Find it online: https://cakeshungry.com/savory-cheese-and-tomato-muffins/