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.
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).
In a large bowl, whisk together the dry ingredients.
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.
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).
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.
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.