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Home » Main Dishes » Vegetarian » Sundried tomato and pesto savoury muffins

Sundried tomato and pesto savoury muffins

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These delicious savoury muffins are soft, light and fluffy – perfect served warm from the oven for lunch or a snack. Great for lunch boxes & picnics too!

Do you like savoury muffins? I think I might prefer them over the more conventional sweet kind. They certainly went down well with my daughter Kipper and DH when I made a batch for lunch one Sunday.

Cake for lunch! Yay! Even if it is flavoured with sun-dried tomatoes and cheese…

delicious savoury muffins

Store cupboard savoury muffins

We ate these yummy muffins still warm from the oven, and they were soft, light, fluffy and altogether scrumptious. They were also a doddle to make, so I will certainly be adding them to the “Easy and Fabulous” recipe file.

All the ingredients were assembled from the contents of the pantry and fridge – this is a great recipe to use up odds and ends. A lone spring onion here, the end of a jar of sun-dried tomatoes there, that sort of thing.

hand taking a delicious savoury muffin.

Everything’s better with pesto…

The pesto was a last minute addition. I spotted it as I went for the sun-dried tomatoes and thought it would add extra flavour, which it absolutely did. You could probably add a bit more without any problem if you really like pesto, or if you wanted to finish off a jar, or something like that.

Sun-dried tomato and pesto savoury muffins.

Eat with toppings or without

DH split his muffin open and dolloped humous on it, whereas Kipper and I just dived in and ate them. You could also spread these savoury muffins with cream cheese, tapenade, or even just butter. Assuming you feel that they need further adornment. I’m not convinced.

There was one savoury muffin left, and I had it for a snack a couple of days later. It was still moist and just as tasty as when it was fresh. Store them in an airtight box and they’ll be fine for at least a day or two, so why not make a batch for family lunch boxes? They make a terrific change from sandwiches.

Makes 6 super-tasty savoury muffins.

These delicious savoury muffins are soft, light and fluffy - perfect served warm from the oven for lunch or a snack. Great for lunch boxes & picnics too!

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delicious savoury muffins.

Sun-dried tomato & pesto savoury muffins

Prevent your screen from going dark
Deliciously soft, light and fluffy savoury muffins- perfect for lunch or a snack. Great for lunch boxes & picnics too!
4.67 from 9 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 mins
Course Lunch, Snack
Cuisine European
Servings 6 muffins
Calories 167 kcal

Ingredients
 
 

  • 125 g plain flour
  • 1 tablespoon baking powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 100 ml milk or non-dairy alternative
  • 1 egg
  • ½ teaspoon balsamic vinegar
  • 1 tablespoon pesto
  • 2 tablespoon oil from a jar of sun-dried tomatoes or extra virgin olive oil
  • 50 g sun-dried tomatoes in oil, drained
  • 2 spring onions
  • 50 g grated hard cheese

Instructions
 

  • Preheat the oven to 200°C (400°F). Line a 6-cup muffin tin with paper or silicon liners.
  • Mix together the flour, baking powder, pepper and salt in a bowl and set aside.
  • In a jug, whisk together the milk, egg, balsamic vinegar, pesto and oil.
  • Finely chop the drained sun-dried tomatoes, and finely slice the spring onions.
  • Add the sun-dried tomatoes, onions and liquid ingredients to the flour mixture and gently stir together until just combined. Add about ⅔ of the cheese and fold in.
  • Divide the mixture between the prepared muffin cases – they should be quite full. Sprinkle the remaining cheese over the muffins.
  • Bake at 200°C (400°F) for 20-25 minutes until risen, golden brown, and a toothpick inserted into the centre of a muffin comes out clean.
  • Allow to cool briefly before serving.

Notes

While you can adjust the amounts of tomatoes, pesto, spring onion and cheese to your liking, the balsamic vinegar is present not only for flavour but also as an acid to activate the raising agents, and should not be omitted.

Nutrition

Nutrition Facts
Sun-dried tomato & pesto savoury muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
167
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
30
mg
10
%
Sodium
 
373
mg
16
%
Potassium
 
202
mg
6
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin A
 
265
IU
5
%
Vitamin C
 
9
mg
11
%
Calcium
 
157
mg
16
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword baking, cheese, pesto, tomato
Tried this recipe?Let us know how it was!

More tasty quick bread recipes

If you like these, you might also enjoy my cheese & olive picnic muffins (below), this quick and easy soda bread with yogurt, or this delicious vegetable soda bread.

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Reader Interactions

Comments

  1. Elaine Mitchell

    September 01, 2022 at 9:34 pm

    The double function did not double the flour or the milk.

    Reply
    • Helen

      September 02, 2022 at 12:37 pm

      Thanks for bringing this to my attention Elaine. I’ve updated the recipe card so it should be working now 🙂

      Reply
  2. Summer Yule

    June 01, 2020 at 1:13 pm

    I doubled up on the pesto and they were perfect. Great served warm! I felt the cheese negated the need for butter or other toppings.

    Reply
    • Helen

      June 01, 2020 at 1:47 pm

      Thanks Summer. So glad to hear you enjoyed them.

      Reply
  3. Claire Scott

    December 02, 2018 at 4:18 pm

    5 stars
    These are so delicious but does anyone know if they are freezable ?

    Reply
    • Helen

      December 02, 2018 at 8:00 pm

      Hi Claire, thanks for your comment – I’m so glad you like them! I’ve never tried freezing them. I always just make a small batch and eat them within a day or two! However I can see no reason why they wouldn’t freeze OK. If you decide to try, please come back and tell us how you got on! Thanks and all the best, Helen.

      Reply
  4. Rebecca

    August 09, 2018 at 2:42 pm

    Hi Helen, could I omit the cheese from these? Would they still turn out okay?

    Reply
    • Helen

      August 09, 2018 at 3:18 pm

      Hi Rebecca. Yes, I’ve made them without the cheese before and they still turn out fine. I hope you enjoy them!

      Reply
  5. C Wheeler

    March 05, 2018 at 1:51 pm

    5 stars
    Absolutely lovely. Every Monday I task myself with making something
    different for lunch while my husband is out, The smell got him as soon as he walked in and the taste was amazing, Intended to save some but unfortunately they were too good, Definitelty a do againer,

    Reply
    • Helen

      March 05, 2018 at 2:08 pm

      Thanks so much for your lovely comment. I’m really glad you both enjoyed them so much 🙂

      Reply
  6. Lisa

    February 26, 2018 at 3:27 pm

    I added pine nuts. Delish!

    Reply
    • Helen

      February 26, 2018 at 8:04 pm

      OOoh, yum! Great idea Lisa – I’ll give them a go next time.

      Reply
  7. Ali

    October 04, 2017 at 1:16 pm

    Is it possible to sub oat flour for the plain flour?

    Reply
    • Helen

      October 04, 2017 at 8:01 pm

      Hi Ali. I haven’t tried with oat flour so I don’t know how it would behave. If you have a go, please come back and let us know how it turned out! Thanks, Helen.

      Reply
  8. Tina

    August 21, 2017 at 10:00 am

    Just about to make these …is it really a tablespoon of baking powder, or should it be teaspoon?

    Reply
    • Helen

      August 21, 2017 at 10:18 am

      Hi Tina – yes, it’s a tablespoon! It sounds a lot but I promise it’s right. Your muffins will be tall, light and fluffy 🙂

      Reply
      • Tina

        August 22, 2017 at 9:02 am

        Yes they were thanks, and delicious too!

        Reply
  9. Julie McPherson

    May 12, 2017 at 1:04 pm

    Oh goodness, these do look yummy and they would be perfect for a family picnic. Commenting as BritMums Baking Round-up Editor

    Reply
    • Helen

      May 12, 2017 at 1:32 pm

      Thanks Julie! Yes, they’re great for picnics – now we just need the weather…

      Reply
  10. Andrea @ The Petite Cook

    May 09, 2017 at 3:39 pm

    I love savoury muffins, and this sundried tomato & pesto combo sounds absolutely divine!

    Reply
    • Helen

      May 09, 2017 at 7:04 pm

      Thanks Andrea! I love sundried tomatoes and pesto together. We chuck them both in with pasta for a super-speedy and delicious dinner, too.

      Reply
  11. Katie Bryson (@cookingkt)

    May 09, 2017 at 3:12 pm

    5 stars
    Goodness these look good… I need access to your ‘easy and fabulous’ recipe file….

    Reply
    • Helen

      May 09, 2017 at 7:03 pm

      Sorry Katie, the file only exists in my head! I probably ought to write it all down somewhere though.

      Reply
  12. Ceri

    May 09, 2017 at 1:15 pm

    5 stars
    These sound great, and I love how the cheese looks in the tops. I’d cover mine in butter 🙂

    Reply
    • Helen

      May 09, 2017 at 1:47 pm

      Thanks Ceri. I’m totally with you – lashings of butter on everything!

      Reply
  13. Gail

    May 08, 2017 at 8:53 pm

    I am so excited to try these! Do they freeze well?

    Reply
    • Helen

      May 09, 2017 at 6:27 am

      I haven’t tried, but I don’t see why not… Come back and let me know if you try! Thanks, Helen x.

      Reply
      • Gail

        June 01, 2017 at 10:29 am

        OK, they freeze great! After defrosting, I put them on a parchment paper lined cookie sheet in a warm oven (around 100C) for about an hour and they were amazing!

        Reply
        • Helen

          June 13, 2017 at 2:01 pm

          Thanks Gail! That’s great to know!

          Reply
  14. Monika Dabrowski

    May 08, 2017 at 2:25 pm

    5 stars
    Great recipe, Helen, I am a huge fan of savoury muffins! Also the links on your blog seem to be working fine.

    Reply
  15. Pnina

    May 08, 2017 at 10:39 am

    What is spring onion and can I omit the pesto? Also on you picture on the bottom looks like you have olives? Do I just add them?

    Reply
    • Helen

      May 08, 2017 at 10:52 am

      Hi Pnina. Spring onions are sometimes called salad onions or green onions I think – they’re long and thin and quite mild and usually used in salads. You can leave out the pesto with no problem. The photo at the bottom is for another similar recipe – cheese and olive picnic muffins
      Hope this helps! Helen x.

      Reply
    • Gail

      May 09, 2017 at 3:23 pm

      Hi Pnina, not sure where you live, but in Israel they are called בצל ירוק (green onions) and in America they will be called scallions.

      Reply
  16. Alma Vorrei

    May 08, 2017 at 7:41 am

    5 stars
    These muffins sound absolutely delicious! I’ve never made savoury muffins before so I must give them a try. Thank you 🙂

    Reply
    • Helen

      May 08, 2017 at 10:11 am

      Thanks Alma. I must admit I prefer savoury muffins to sweet ones, on the whole. Maybe it’s just the novelty of savoury cake…?

      Reply
  17. Miriam

    May 08, 2017 at 6:27 am

    Helen,
    Thanks so much for sharing this recipe. I tried making savory muffins for my kids to take to eat supper in the park the other week, and they came out way too dense and flat. I’m excited to try your picnic muffin recipe!

    Reply
    • Helen

      May 08, 2017 at 10:10 am

      Thanks Miriam! I hope your kids enjoy them 🙂

      Reply

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