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These Sun-Dried Tomato Basil Muffins with Mozzarella come out of the oven with pockets of melted cheese, sun-dried tomatoes, and basil in every bite.
What You'll Need
The dry ingredients:
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Flour, baking powder, baking soda, salt, semi-dried basil
The wet ingredients:
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Eggs, buttermilk, olive oil, shredded mozzarella cheese, sun-dried tomatoes
Optional:
- Butter for brushing the tops
How to Make Them
- Preheat oven to 375°F. Line a muffin tin or lightly grease it.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and basil.
- In a separate bowl, whisk eggs, buttermilk, and olive oil until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined.
- Fold in the mozzarella cheese and sun-dried tomatoes.
- Divide the batter evenly among 12 muffin cups (or slightly fuller for 10 larger muffins). Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Brush the tops with melted butter while warm, if desired.
- Let muffins cool in the pan for a few minutes before transferring to a wire rack.
Tips for Success
-
No buttermilk? Add 1 teaspoon of vinegar to 1 cup of whole milk and let sit for 5 minutes.
Herb note: Fresh, dried, or semi-dried basil all work depending on what you have on hand.
Cheese choices: Mozzarella melts smoothly, but you can use shredded provolone for a sharper, more pronounced flavor.
Storage
- Store muffins in an airtight container in the refrigerator for 3 to 4 days.
- Freeze up to 2 months and thaw at room temperature or warm before serving.
Variations
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Herb swap: Try oregano or Italian seasoning instead of basil.
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Spicy kick: Add a pinch of red pepper flakes to the batter.
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Mini muffins: Make 24 instead of 12 and bake 10 to 12 minutes.
Serving Ideas
- Serve warm alongside tomato soup or Italian Sausage Minestrone for a simple, comforting meal.
- Pack into lunchboxes with fruit and cheese for an easy savory option.
- Serve with eggs for a quick breakfast or brunch plate.
If you usually bake sweet muffins, this recipe is a great place to start with savory ones. You may also enjoy our Brown Sugar Bacon Palmiers and Italian Herb Muffins.
Sun-Dried Tomato Basil Muffins with Mozzarella
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon semi-dried basil
- 2 large eggs
- 1 cup buttermilk
- ¼ cup olive oil
- ½ cup shredded mozzarella cheese
- ½ cup sun-dried tomatoes, chopped and patted dry
- 2 tablespoons butter, melted (for brushing tops, optional)
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin or grease well.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and basil.
- In a separate bowl, whisk eggs, buttermilk, and olive oil until smooth.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in mozzarella and sun-dried tomatoes.
- Divide batter evenly among 12 muffin cups (or fill slightly fuller for 10 muffins).
- Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Brush tops with melted butter while warm, if using.
- Cool in pan 5 minutes, then transfer to a wire rack.
More Brunch Recipes:
- Egg and Green Chile Molletes from A Kitchen Hoor's Adventures
- Strawberry Meringue Cake from Art of Natural Living
- Air Fryer French Toast Muffins from Blogghetti
- Chopped Salad with Bacon and Blue Cheese from A Day in the Life on the Farm
- Blueberry Pear Goat Cheese Tart from Cindy's Recipes and Writings
- Chocolate Chip Scones from Hezzi-D's Recipe Box
- Carrot and Cheddar Gratin from Karen's Kitchen Stories
- Sun-Dried Tomato Muffins from Jolene's Recipe Journal
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