Sun-Dried Tomato & Olive Muffins

This recipe started years ago in my kitchen as an experiment for when a friend came over to my home. I made it once, and never made it again for some reason, even though we all really enjoyed them hot out of the oven! Fast forward a few years, and that same friend who I just co-hosted a baby shower for, specifically requested that I make these for her shower. I was so incredibly honored! 🙂 At the same time, I realized that it had been so long since I had made them and had never written the recipe down…oops!

I tested this recipe until it’s perfection in time for the baby shower and it was a hit, again. The subtle flavor of the cheese mixed in with the tanginess of the olives and heartiness of the sun-dried tomatoes is divine. I hope you get to share this with your families and loved ones over this beautiful holiday season.


Sun-Dried Tomato and Olive Muffin

Note: You can make mini muffins or full-sized ones, just be sure to adjust your baking time accordingly!

Yield: 12 full-size muffins or 24-30 mini muffins
1 cup milk, (preferably not fat-free – I use whole milk)
1/4 cup vegetable oil
1 egg (can be substituted with egg-replacer powder)
2 cups all-purpose flour
1/4 cup grated cheese blend (of your choice)
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon dried or fresh tarragon (optional)
1 tablespoon paprika
2 1/2 teaspoons baking powder
3/4 teaspoon Kosher salt
1/2 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup pimiento-stuffed olives
grated cheese blend of your choice, reserved, for topping the muffins

Heat oven to 400 degrees F. Grease your muffin pan with either melted butter or cooking spray.

In a large bowl, beat the milk, oil and egg using a fork or whisk. Fold in the flour, shredded cheese, basil, tarragon, paprika, baking powder and salt using a spatula, just until all of the flour is moistened.

Continue to fold in sun-dried tomatoes and olives. Divide batter evenly among muffin cups using a cookie scoop and fill each cup to approximately 2/3 full. Sprinkle the top of each muffin with the reserved shredded cheese.

Bake your muffins on the middle rack of the oven for 18 to 20 minutes or until golden brown (depends on your oven strength, so watch them!).

Immediately remove from pan to wire rack. Serve warm if desired.

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