Tomato Basil Muffins

Tomato basil  muffins are the perfect savory quick bread for dinner, filled with cherry tomatoes, basil, and Parmesan cheese.
Tomato Basil Muffins

Tomato Basil Muffins

By Sue Lau | Palatable Pastime

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Tomato basil  muffins is my recipe of the day with the blogging group Muffin Monday.  We group up the  last  Monday of the month to post new muffin recipes.

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Tomato Basil Muffins

Where has the  month gone? (to hell in a hand basket, by the looks of shelter in place).

But all the bad news aside, I did manage to come up with a muffin I liked, after having a few disastrous attempts with  a sweet  potato muffin before running out of sweet potatoes. And no way to quickly shop for more. It turns out my baking powder was off.  Not past date so go figure.

It has led to these yummy muffins,  which is perhaps fate working at its best!

What I  like best about these is the savory nature, which instead of making them perfect for breakfast finds them  to be more suitable for supper or snacking.

Indeed,  instead of taking the time and effort to bake yeast bread or roll out biscuits or let dinner rolls rise, this is easily stirred together and baked off in less than half an hour.

The muffins are great either plain,  with butter or something like softened cream cheese. Whichever way you like them!

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Tomato Basil  Muffins

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Tomato Basil Muffins

Tomato Basil Muffins

Sue Lau
5 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Bread, Muffins
Cuisine American
Servings 9
Calories 115 kcal


  • muffin tin


  • 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
  • 1 large egg
  • 1/2 cup Fage plain Greek yogurt
  • 3 tablespoons olive oil
  • 1/2 cup chopped cherry tomatoes
  • 3 tablespoons milk


  • Preheat oven to 350F.
  • Spray 9 cavities of a muffin tin with nonstick spray or grease well.
  • Mix wet and dry ingredients separately, then combine gently to make a batter.
  • Divide batter among muffin tin cavities; sprinkle with a little extra dried parsley or basil if desired.
  • Bake for 18-22 minutes or until the centers test done.


From the kitchen of


Calories: 115kcalCarbohydrates: 12gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 20mgSodium: 146mgPotassium: 66mgFiber: 0.5gSugar: 1gVitamin A: 81IUVitamin C: 2mgCalcium: 51mgIron: 1mg
Keyword cherry tomatoes, savory herbs
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Tomato Basil Muffins

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7 responses

  1. Oooh, a schmear of cream cheese would be perfect on these, Sue! What a great idea. Personally, I think savory muffins would be my ideal breakfast. I could never resist something warm and cheesy.

  2. I like that you made savory muffins, since kids love muffins, I am always forced to make sweet muffins. When I get chance I try this it is going to great with my soup.

  3. I made these,,,but I used paper in the pan instead of greasing the pan,, they stuck to the paper and can’t get them out,, the taste is great though.

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