With bits of sun-dried tomato, green herby sprinkles, and creamy goat cheese tang in every bite, these savory goat cheese muffins positively burst with bright flavors! Rustic, almost biscuit-like, they’re a winning match with steaming hot soup and a crisp green salad.
Muffins can be made savory or sweet, depending what you put in them, maybe berries, nuts, and cheese. These tender muffins are definitely savory–thanks to tangy goat cheese, chopped sun-dried tomatoes and minced herbs.
A basic muffin is simply a mix of flour, leavening, milk, salt, and fat. Here, the flour is whole wheat, the leavening is an egg plus baking soda and baking flour. Yogurt sits in as the milk quotient and olive oil for the fat.
In these Cottage Cheese Dill Muffins, also savory, the milk is cottage cheese and yogurt, the add-ins are green onions and fresh dill.
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Goat Cheese, Sun-dried Tomato and Fresh Herb Muffins recipe details:
- More often than not, I have fresh parsley or cilantro in my fridge, so more often than not, I substitute chopped parsley leaves in place of fresh basil.
- Bakers trick: Preheat the oven 25 degrees hotter than the recipe requires. Just after you place the filled muffin tins in the oven and close the door to bake, lower to the regular temperature, in this case from 375°F. to 350°F.
- A cookie scoop like this (affiliate link) comes in mighty handy for portioning muffin and cookie batters.
What is white whole wheat flour? Why use it in savory goat cheese muffins?
Ground from white wheat berries instead of hard red wheat berries, white whole wheat flour (affiliate link) includes the bran, germ and endosperm of the wheat grain, but has a sweeter, lighter flavor and color than regular whole wheat flour.
More muffin favorites you want to make:
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Goat Cheese Muffins with Sun-dried Tomato and Fresh Herbs
Healthy with whole wheat flour and olive oil, these savory muffins are splendid cornerstones for cool weather meals. The perfect match for steaming hot soup and a crisp green salad.
Servings: 12 muffins.
- ⅓ cup sun-dried tomatoes oil-packed, drained, and chopped (see note)
- 2 cups white whole wheat flour or all-purpose flour (8 ounces)
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 4 ounces soft goat cheese crumbled in ½-inch pieces
- 3 tablespoons finely chopped fresh basil or parsley (see note)
- 1 ½ cups plain whole milk yogurt
- ¼ cup olive oil
- 1 each large egg
Preheat the oven to 375°F. (see note) Line 12 muffin cups with paper cupcake liners, or spray generously with cooking spray.
Sift or whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl. Set aside.
Whisk together the yogurt, olive oil and the egg until well blended. Make a well in the center of the dry ingredients. Pour the yogurt mixture into the well and stir gently with a spatula, mixing only until a few streaks of flour remain. Resist the urge to mix until smooth.
Gently fold in the goat cheese crumbles, chopped sun-dried tomatoes and minced basil or parsley.
Divide the batter evenly among the prepared muffin cups. Lower the oven temperature to 350°F. (See note.) Bake 12 to 15 minutes, until the muffin tops feel firm and a skewer inserted into the centers comes out clean. Do not overbake.
Cool about 10 minutes, and then remove from the pan. Serve warm.
- Instead of oil-packed sun-dried tomatoes, you can substitute the dry ones. To soften sun-dried tomatoes, put in a small bowl, cover with hot water and let sit about 10 minutes while you prep the other ingredients.
- I often have fresh parsley on hand. Basil not so often. So, I (most often) put chopped parsley in these muffins.
- For the best rise: Preheat the oven 25 degrees hotter than the recipe requires. After placing the filled muffin tins in the oven to bake, lower to the baking temperature, in this case 375°F. to 350°F.
Calories: 159kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 195mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
This is an update of the Savory Cottage Chesse and Dill muffins I posted here back in September 2015!
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I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.