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Savory Caprese Muffins

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Savory Caprese Muffins
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 12
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Savory Caprese Muffins

Soft and dense savory muffins filled with fresh basil, mozzarella and sun-dried tomatoes.

Ingredients

2 1/4
cups all-purpose flour
2
teaspoons baking powder
1 1/4
teaspoons salt
1/2
teaspoon baking soda
1 1/4
cups buttermilk
2
tablespoons plus 1 teaspoon olive oil
2
eggs
4
ounces cubed fresh mozzarella (or mozzarella pearls)
1/2
cup sun-dried tomatoes, julienned
2
tablespoons fresh basil, chopped

Directions

  • 1 Heat oven to 350°F. Grease a 12-cup standard muffin tin.
  • 2 In a large bowl, whisk flour, baking powder, salt and baking soda. In a separate medium bowl, whisk buttermilk, olive oil and eggs.
  • 3 Stir wet ingredients into dry ingredients with a wooden spoon or spatula. Gently stir in cubed mozzarella, sun-dried tomatoes and fresh basil.
  • 4 Spoon batter evenly into prepared muffin tin cups. Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean.
  • 5 Cool muffins 2 minutes in pan. Run a butter knife around edges of each muffin to loosen from pan, then transfer muffins to a cooling rack. Serve warm or fully cooled.
  • 6 Recipe adapted from <a href="http://www.willcookforsmiles.com" target="_blank"> Will Cook for Smiles</a>
See Step By Step

Step By Step  

Sun-dried tomatoes, basil and mozzarella make these muffins snack-perfect.

As prepared by Girl Versus Dough,

Bake them for brunch or a party snack. These caprese muffins go with anything!

This recipe, adapted from Will Cook for Smiles, mixes fresh basil, tangy sun-dried tomatoes and gooey melted mozzarella cheese to make dense and flavorful muffins. You’ll never want to make a muffin without cheese in it again.

I often find myself craving a muffin (come to think of it, this might be all the time). But I also often find myself not wanting a sweet muffin. So I’m torn – do I eat a sweet muffin and chase it with potato chips to get my salt and muffin fix? Or do I go the more delicious and efficient route and make these cheese-filled Savory Caprese Muffins of greatness?

Thankfully for all, the latter wins out much more often than the former.

You see, there's nothing quite like these muffins. They’re soft and dense and pillowy from the olive oil and eggs in the batter, but they’re packed with flavor from fresh chopped basil, julienned sun-dried tomatoes and cubes of fresh mozzarella cheese.

When they bake in the oven, the cheese oozes out like a pool of heavenly savory-ness, and after you let them cool for a bit, you open them up and choirs of angels will sing and the sun will shine and there will be cheese, glorious, ooey-gooey cheese. IN A MUFFIN.

Let’s do this.

 

Savory Caprese Muffins

First, prepare your ingredients. Chop up some fresh basil, cube up some fresh mozzarella (or use mini mozzarella pearls) and buy some julienned sun-dried tomatoes from the store (or chop up some whole sun-dried tomatoes).

 

Savory Caprese Muffins

In a large bowl, whisk together the dry ingredients.

 

Savory Caprese Muffins

In a separate bowl, whisk together the wet ingredients, including buttermilk and olive oil. Stir the wet ingredients into the dry ingredients with a wooden spoon.

 

Savory Caprese Muffins

Gently stir the basil, sun-dried tomatoes and cubed mozzarella into the batter. Divide the batter among 12 greased muffin cups.

Bake the muffins at 350°F for about 20 to 25 minutes, until a toothpick inserted in the center comes out clean and you see all that cheese ooze (sounds gross, tastes incredible).

 

Savory Caprese Muffins

Once the muffins have cooled a minute or two in the muffin tin, run a butter knife along the edges of each muffin to loosen them from the pan, then transfer them to a cooling rack.

Cool just a few minutes more before serving (so you don’t burn your tongue on that cheese; not that I know anything about this, ahem) or let them cool completely.

 

Savory Caprese Muffins

Drumroll, please.

 

Savory Caprese Muffins

Serve them as a side with soup or chili, eat them for breakfast with eggs or enjoy one as a savory snack.

In any case, you’re about to fall in love.

See Recipe
Tips  

Swap fresh basil for 1/2 cup chopped fresh spinach, if desired.

Add a few pinches of red pepper flakes to the batter for a little added spice.

Nutrition Information 
No nutrition information available for this recipe
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