Savor these savory Herbed Tomato Cheese Muffin Crowns, bursting with the tangy flavor of sun-dried tomatoes, creamy goat cheese, and aromatic Italian herbs. Perfect as a breakfast treat, side dish, or snack, these muffins are quick to whip up and bake to golden perfection in just 12 minutes.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minChef Tips
- Sun-Dried Tomatoes: If using oil-packed sun-dried tomatoes, pat them dry with a paper towel before chopping to avoid adding excess oil to the batter. If using dry-packed tomatoes, rehydrate them in warm water for 10 minutes, drain, and chop.
- Room Temperature Ingredients: Using room-temperature milk and egg helps the batter combine smoothly and promotes even baking. To quickly warm them, place the egg in a bowl of warm water for 5 minutes and microwave the milk for 10–15 seconds.
- Avoid Overmixing: Stir the batter just until the dry ingredients are moistened. Overmixing can result in tough, dense muffins.
- Goat Cheese Distribution: Crumble the goat cheese into small pieces before folding it in to ensure even pockets of creamy cheese throughout the muffins.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 5 minutes or microwave for 10–15 seconds to refresh.
- Freezing: Freeze baked muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat in a 350°F (175°C) oven for 8–10 minutes.
Optional Variations
- Cheese Swap: Replace goat cheese with crumbled feta for a saltier, tangier flavor or shredded cheddar for a milder, melty texture.
- Herb Boost: Add 1 tablespoon of fresh chopped basil or parsley to the batter for a brighter, fresher herb flavor.
- Spicy Kick: Incorporate ¼ teaspoon of red pepper flakes or a pinch of cayenne pepper for a subtle heat.
- Vegetable Add-In: Fold in ¼ cup of finely diced zucchini or roasted red peppers (patted dry) for extra texture and flavor.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for structure.
Equipment
- 6-cup muffin crown pan (muffin top pan) OR a baking sheet (if using alternative method)
- Non-stick cooking spray or butter (for greasing)
- Parchment paper (optional, for baking sheet method)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Wooden pick or toothpick
- Cooling rack
- Cookie scoop or large spoon (optional, for portioning batter)
Ingredients
Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C). If using a muffin crown pan, grease a 6-cup muffin crown pan with butter or non-stick spray. If using a baking sheet, line it with parchment paper or lightly grease it.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, Italian seasoning, baking powder, salt, and baking soda until evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the milk, melted butter, and egg until smooth. Stir in the chopped sun-dried tomatoes.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined and no large dry flour pockets remain. Be careful not to overmix, as this can make the muffin crowns dense.
- Add Goat Cheese: Gently fold in the crumbled goat cheese, ensuring it’s evenly distributed without overworking the batter.
- Prepare Batter for Baking:
- Muffin Crown Pan Method: Divide the batter evenly among the 6 muffin crown cups, filling each about ¾ full (approximately ¼ cup of batter per cup). Use a spoon or cookie scoop for even portions.
- Baking Sheet Method: If you don’t have a muffin crown pan, cover the batter and chill it in the refrigerator for 30 minutes to firm up. After chilling, scoop 6 equal portions (about ¼ cup each) onto the prepared baking sheet, spacing them 2 inches apart. Gently mound each portion into a round shape, about 3 inches wide and ½ inch thick, to mimic the muffin crown shape.
- Bake: Bake for 10–12 minutes, or until a wooden pick inserted into the center of a muffin crown comes out clean and the tops are lightly golden. If using a baking sheet, check for doneness at 10 minutes, as shapes may vary slightly.
- Cool: Let the muffin crowns cool in the pan (or on the baking sheet) for 3–5 minutes, then transfer them to a wire rack to cool slightly. Serve warm or at room temperature.
Comments
