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Smoked Gouda, Sun-Dried Tomato and Parsley Muffins

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  • Prep 10 min
  • Total 35 min
  • Servings 10
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Savory muffins filled with pockets of melted gouda cheese, tart sun-dried tomatoes and fresh parsley. Adapted from the "Dishing Up Vermont" cookbook.
by: Girl vs Dough
Updated Jan 7, 2015
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  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup milk
  • 2 eggs
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons chopped sun-dried tomato halves
  • 1/4 cup chopped fresh parsley
  • 1 cup shredded smoked gouda cheese (about 4 ounces)


  • 1
    Preheat oven to 375°F (350°F if using a dark or nonstick muffin pan). Line 10 to 12 cups of a muffin pan (10 for substantial muffins, 12 for slightly less tall muffins) with paper baking cups. Lightly spray the bottoms of each paper cup with cooking spray and set aside.
  • 2
    In a large bowl, whisk together flours, baking powder, mustard, salt and pepper. In a separate large bowl, whisk together milk, eggs, butter, tomatoes and parsley.
  • 3
    Add the milk mixture to the flour mixture and stir with a wooden spoon or spatula until just combined. Fold in gouda cheese (the mixture will still be a little lumpy; this is OK).
  • 4
    Scoop batter evenly into prepared baking cups and bake 25-30 minutes, or until muffins are a golden brown and a toothpick inserted in the center of one muffin comes out clean.
  • 5
    Remove from oven and immediately place on a cooling rack to cool slightly before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Happy SPRRRRRRRRING, everyone!

    Winter sure has its charms (though I can’t really think of any of them right now), but this sudden shift into spring-like weather has me all giddy and excited for more sunny spring days ahead.

    I’m looking forward to farmers markets (and the produce—egads, the non-root vegetable and citrus-only produce!), more walks and bike rides outside and enjoying ice cream without freezing my tail off afterward (oh, who am I kidding; it could be -40 degrees and I’d still eat ice cream).

    And I’m kicking off my official spring baking celebration with these Smoked Gouda, Sun-Dried Tomato and Parsley Muffins.

    This recipe is adapted from a delicious cookbook (the recipes are delicious, not the actual cookbook. Ahem.) that focuses on all Vermont foods (hello, my east coast besties!) – like cheese, apples, cheese, berries, maple syrup and cheese. These savory muffins sounded particularly yummy (and of course, cheesy).

    Stuffed with pockets of melted smoked gouda, tart sun-dried tomatoes and fresh parsley, I knew I’d hit on something special the moment I pulled them out of the oven, inhaled a whiff of their bright and savory aroma and burned my tongue on one in a moment of impatient weakness.

    The combination of cheese, tomatoes, herbs and white and wheat flours gives these muffins a light and fresh flavor and a pleasant blend of textures. They taste unbelievable straight from the oven (plus about 10 minutes – see above, impatient burning of the tongue), but they also taste great after they’ve had a chance to rest overnight and let their flavors meld and develop. And they take less than an hour to make, giving you more time to enjoy the new spring sunshine.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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