These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.

These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.

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I like muffins, but if I think about it, I believe I like savory muffins even more! There is something slightly addictive to savory muffins that’s hard to describe. They are perfectly moist, tender, not overly sweet, and they work any time of the day!

These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.

Here’s a Mediterranean version of them that is directly inspired from my Savory Madeleines recipe (with an additional touch of honey). These muffins feature some sun-dried tomatoes, goat cheese and fresh basil, bringing a sweet and savory touch to them all at once.

Why you’ll love these savory muffins

  • A great bite-sized party food
  • Bursting with Mediterranean flavors
  • Works any time of the year, for any occasion (garden party, baby shower, housewarming party, game day, Thanksgiving, Christmas, etc.)
These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.

The recipe ingredients

  • Eggs + milk + olive oil + honey + flour + baking powder + salt and pepper. This mixture creates the egg-based batter you need to make savory muffins in general. Keep in mind that the milk needs to be warmed up before using.
  • Sun-dried tomatoes. Prefer sun-dried tomatoes from a jar, and chopped them finely.
  • Goat cheese. Use fresh or semi-dry goat cheese, or replace with feta if desired.
  • Fresh basil. It brings subtle and refreshing flavors.
  • Walnuts (optional). They add a little crunch to the muffins. Note that the recipe also works without walnuts.
These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.

How to make savory muffins?

  • Chop the sun-dried tomatoes and the goat cheese into small pieces, and chop the fresh basil leaves.
  • Prepare the egg batter and remember to use warm milk. This will help when mixing the ingredients together.
  • Add the chopped ingredients to the batter and stir (do not overmix).
  • Evenly distribute into the muffins pan and bake for about about 20 minutes, or until baked through.
These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.
These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.
These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.
These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.

Pro tips for success

  • Warm up the milk before using. This will help mix with the other ingredients. Heat the milk until warm to the touch (no need for a thermometer).
  • Chop the ingredients into small pieces. Muffins taste better when the filling is spread out, so the smaller the pieces the better. Also, do not forget to chop the fresh basil too.
  • Fill the muffins pan almost up to the top. You want your muffins to rise but still keep their shape.
  • Adjust the baking time if needed. Every oven is different so keep an eye on your oven and do the toothpick test to ensure the muffins are baked through. If underbaked the muffins will collapse after baking ; if overbaked the crumb will be on the drier side (instead of moist).
  • Stylize your muffins for a nice finish-up presentation! This is totally optional, but make these sun-dried tomato appetizer muffins very festive!
These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.
These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.
These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.

Recipe variations

  • Use canola oil. You can substitute olive oil with canola oil or sunflower oil. For extra Mediterranean flavors, stick to olive oil.
  • Add olives. A few chopped black kalamata olives or green olives will be a great addition to the recipe.
  • Use feta instead of goat cheese. It works equally well in these savory muffins.
  • Create a savory bread version. Yes, that works! Just pour the batter to a loaf pan and bake for about 45-50 minutes or until baked through.
  • Create savory madeleines using this recipe! Simply use the batter to fill a madeleines pan, filling up to ¾ full. Adjust the baking time, as madeleines are usually smaller and as a result bake quicker than the savory muffins version.
These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.

How to store these savory muffins

I recommend storing these sun-dried tomato muffins in an airtight container in the refrigerator for 2-3 days after baking. They also freeze well. Thaw at room temperature. You can enjoy as is or warm them up in the microwave for a few seconds.

More finger food ideas you’ll love:

These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.
Print

Sun Dried Tomato Savory Muffins

These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.
Print
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 9 muffins 1x
  • Category: Appetizers
  • Diet: Vegetarian

These sun-dried tomato savory muffins with goat cheese make a fantastic and festive one-bite appetizer everyone loves.

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We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale
  • 2.6 ounces (75g) canned sun-dried tomatoes, drained and chopped
  • 3.1 ounces (90g) goat cheese, chopped
  • ½ cup (120 ml) milk
  • 3 large eggs
  • 1 ¼ cup (150g) all-purpose flour
  • 2 teaspoons (10g) baking powder
  • Salt and freshly ground pepper
  • 5 Tablespoons (75ml) olive oil
  • 1 Tablespoon honey
  • ¼ cup (30g) walnuts, chopped (optional)
  • 12 basil leaves

Instructions

  1. Preheat the oven to 350°F (180°C). Line a muffin pan with muffin liners and set aside.
  2. Heat the milk in a small saucepan or in the microwave until just warm.
  3. In a large bowl, whisk the eggs, then add the flour, baking powder, salt and pepper. Gently pour the olive oil and then the hot milk, while stirring constantly.
  4. Stir in the dried tomatoes, goat cheese, walnuts, and honey. Gently fold in the basil leaves, and mix until just combined (do not over mix).
  5. Divide the batter into the muffin pan cavities lined with muffin liners*.
  6. Bake for 20-25 minutes in the oven until golden brown. Remove the muffins from the pan and let cool before serving**.

Notes

* If you do not use muffin liners, generously grease the muffin pan cavities with melted butter or vegetable oil before using.

** To make your muffins pretty, top them with additional chopped goat cheese, sun-dried tomatoes and basil leaves, as seen on the photos.

Cheese, Party Foods, Quick & Easy, Vegetarian, Year Round

Did you make this recipe?

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