Sundried Tomato Muffins
Savory, tangy, and full of flavor, tomato muffins with sun-dried tomatoes and creamy feta are the perfect twist on your usual muffin! Great for brunch, snacks, or alongside your favorite soup.
Tomato muffins are one of my favorite ways to celebrate tomato season! They remind me of all the comforting, tomato-packed recipes I love, like a classic Southern tomato pie or a rustic tomato galette. They’ve got that same bright, tangy flavor, but in an easy, grab-and-go muffin form. These muffins bring all those summer vibes without the fuss of an elaborate dish or the need for fresh tomatoes. Bring them to your next picnic alongside this easy potato salad.
Why You’ll Love This Recipe
- A flavor explosion. Tangy sun-dried tomatoes + creamy feta = a savory match made in muffin heaven.
- Not your average muffin. Who says muffins have to be sweet? These are SO delicious and are great for brunch spreads, snacks, or sides.
- Easy-peasy, no fuss. Simple ingredients, quick prep, and big flavor without the hassle.
- Grab-and-go goodness. Perfect for picnics, lunch boxes, or an anytime snack attack.
Ingredient Notes
- All-purpose flour: The base of the muffins, providing structure.
- Baking staples: Baking powder, baking soda and salt help the muffins rise, brown beautifully, and bring out all the flavors.
- Seasonings: Garlic powder and onion powder add a subtle savory depth.
- Milk: Using room temperature milk helps the batter mix smoothly and produces a tender crumb.
- Unsalted butter: Melted butter adds richness and moisture.
- Eggs: Provide structure and help bind ingredients together. Room temperature eggs blend more evenly.
- Sun-dried tomatoes: Packed with concentrated tomato flavor and chewiness, they add tang and texture. Chop them finely to distribute flavor evenly.
- Feta cheese: Adds a creamy, salty bite that pairs perfectly with the tomatoes.
- Fresh herbs: Use fresh parsley or basil to bring brightness.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Different cheese. Instead of feta cheese, try shredded Parmesan, mozzarella, or sharp cheddar cheese.
Olive twist. Stir in chopped Kalamata or black olives for a Mediterranean vibe.
Spicy kick. Add a pinch of red pepper flakes or diced jalapeños for heat.
Gluten free. Use a 1:1 gluten-free flour blend to make these muffins friendly for gluten-free eaters.
How to Make Tomato Muffins
- In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and onion powder. Set aside.
- In another bowl, whisk milk, melted butter, and eggs. Pour into the dry ingredients and stir until just combined.
- Fold in sun-dried tomatoes, feta, and fresh parsley or basil until evenly mixed.
- Divide batter into muffin cups and bake at 400°F for 18–20 minutes, or until a toothpick comes out mostly clean.
Expert Tips
Don’t over-mix. Stir the batter just until the ingredients come together to keep your muffins light and tender.
Room temperature ingredients. Make sure milk and eggs are at room temp to help the batter blend smoothly and rise evenly.
Drain sun-dried tomatoes. If using oil-packed sun-dried tomatoes, drain and pat them dry to prevent soggy muffins.
Grease the muffin tin. The cheese tends to stick to paper liners making the muffins difficult to unwrap. It’s best to grease the tin with nonstick cooking spray or a little olive oil.
Storage Tips
Store muffins in an airtight container for up to 3 days to keep them soft and fresh. For longer freshness, refrigerate in an airtight container for up to 1 week. Reheat in the microwave or toaster oven until warm.
To freeze, wrap muffins individually in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 3 months.
To thaw, let frozen muffins thaw at room temperature or warm them briefly in the microwave or oven before serving.
Recipe FAQ
Fresh herbs give the best flavor, but dried can be used. Use about one-third the amount and add them with the dry ingredients.
Fresh tomatoes are juicier, which may affect the texture. If you use fresh, drain excess liquid and chop finely to avoid soggy muffins.
Overmixing the batter or using expired leavening agents can cause dense muffins. Mix just until combined and check freshness of baking powder/soda.
Related Recipes
Keep the deliciousness going with more easy, flavorful savory recipes.
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Get the Recipe: Sundried Tomato Muffins
Ingredients
- 2 cups (250 g) all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup (240 ml) milk, room temperature
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- ½ cup sundried tomatoes, chopped
- ½ cup crumbled feta cheese
- 2 Tablespoons chopped fresh parsley or basil
Instructions
- Preheat oven to 400℉. Grease a 12-cup muffin tin with nonstick cooking spray or butter. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder and onion powder. Set aside.
- In a separate bowl, whisk together the milk, melted butter and eggs. Add the wet ingredients to the dry ingredients. Stir just until combined.
- Add the sundried tomatoes, feta and fresh parsley (or basil). Stir just until incorporated.
- Divide batter among muffin cups. Bake at 400℉ for 18 to 20 minutes or until a toothpick inserted into the center comes out with little to no crumbs.
