Best 3 Tomato Herb Muffins Recipes

**Savor the Delight of Fresh Herbs and Juicy Tomatoes in Scrumptious Muffins:**

Indulge in the delectable treat of tomato herb muffins, a culinary masterpiece that combines the vibrant flavors of fresh herbs, juicy tomatoes, and fluffy muffin batter. These muffins are not just a morning delight; they are perfect for any time of the day, whether you're looking for a quick breakfast, a hearty snack, or a delightful addition to your lunch box. With variations ranging from classic tomato basil to tantalizing sun-dried tomato and feta, these muffins offer a burst of flavors to suit every palate. Dive into the world of savory muffins and discover the perfect balance of tangy tomatoes, aromatic herbs, and soft, tender crumb. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 3 tried and tested recipes!

HERB & SUN-DRIED TOMATO MUFFINS

Herb & Sun-Dried Tomato Muffins image

Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. - Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, room temperature
1-1/4 cups 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packed sun-dried tomatoes, finely chopped

Steps:

Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 8g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

CHEESY GARLIC, HERB, PAPRIKA & TOMATO MUFFINS

Cheesy Garlic, Herb, Paprika & Tomato Muffins image

This muffin recipe is very simple, and produces a heap of tasty muffins that can be served either hot or cold. I prefer them hot, 5-10mins after they are pulled from the oven. They are perfect as a snack, lunch, brunch, afternoon tea, etc., and also particularly good for picnics (e.g. used as a substitute for bread, served alongside salads and cold meats). This recipe has by and large been taken from Alison Holst's cookbook "Meals Without Meat," however I have tweaked it here and there to improve the flavour :) Enjoy!

Provided by wildschwein

Categories Quick Breads

Time 22m

Yield 12 muffins, 6-12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups grated cheese (cheddar preferable, however other mild-tasting cheeses would be suitable also)
1 1/2 cups self-raising flour (preferably wholemeal)
1/2 teaspoon salt
1 tablespoon raw sugar
1 pinch cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1 teaspoon garlic granules
1 teaspoon dried herbs
1 egg
1 cup milk
2 tomatoes (each sliced into 6)
1 tablespoon melted butter

Steps:

Preheat oven to 210°C.
Put the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules, and herbs into a large bowl.
Mix lightly with your fingertips to combine. Make a well in the center.
In another container, beat the egg and milk until evenly combined.
Pour all the liquid onto the dry ingredients.
Fold the two mixtures together, drawing in all the flour from the sides of the bowl until all ingredients are incorporated. Try not to overmix.
Grease your deep muffin pan well.
Spoon mixture off a tablespoon, helping it off with another spoon, into the pan. Fill each hole with as much as is needed to use up all of the batter.
Place a slice of tomato on top of each muffin. Lightly brush each slice with a little melted butter or oil.
Sprinkle with additional salt, cheese or paprika if desired.
Bake at 210C for about 12 minutes, or until tomato slices are cooked (they'll look a bit shrivelled), muffins spring back when pressed, and muffins look golden brown.
Remove from oven and set aside to cool for 5-10 minutes before removing from pan.
To easily remove from pan, slide a butterknife around the sides of each muffin, and then lift. Tip: If muffins are stuck, put a plate or rack on top of muffin tray and flip tray over. Smooth a wet teatowel or sponge over the base of each muffin cavity for 1 or so minutes, then give the tray a light shake. Keep spongeing and lightly shaking until all muffins have come out. This method should release your muffins from their tray without breaking.
Serve!

Nutrition Facts : Calories 308.7, Fat 13.9, SaturatedFat 8.3, Cholesterol 70.1, Sodium 1002, Carbohydrate 32.5, Fiber 1.5, Sugar 3.5, Protein 13.4

TOMATO HERB MUFFINS

Tomato Herb Muffins image

Yield 12 muffins

Number Of Ingredients 10

Ingredients

2 1/2 cups tomato purée (4 medium tomatoes blended)
1 cup rolled oats
1 teaspoon crushed rosemary
1/2 teaspoon thyme
3 tablespoons canola oil
3 tablespoons sorghum molasses
2 cups unbleached flour
1 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt

Steps:

Preheat the oven to 350°F. In a mixing bowl, stir the tomato purée, rolled oats, rosemary, and thyme, and let set for 10 minutes to soften the rolled oats and herbs. Add the oil and molasses to the bowl of tomato ingredients. Sift the flour, cornmeal, baking powder, and salt into the liquid ingredients, and mix. Fill lightly oiled muffin tins to the top, and bake for 20 minutes. Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutrition Facts : Nutritional Facts Serves

Tips:

Use fresh, ripe tomatoes for the best flavor. If you don't have fresh tomatoes, you can use canned diced tomatoes, but drain them well before using.
Chop the tomatoes finely so that they distribute evenly throughout the muffins.
Use a variety of herbs in your muffins. Some good options include basil, oregano, thyme, and rosemary.
Don't overmix the batter. Overmixing can make the muffins tough.
Line your muffin tins with paper liners or grease them well to prevent the muffins from sticking.
Bake the muffins at a high temperature (400 degrees F) for a short time (20-25 minutes) so that they rise quickly and evenly.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Tomato herb muffins are a delicious and versatile snack or breakfast food. They are easy to make and can be customized with a variety of ingredients. Whether you like them plain or loaded with cheese, bacon, or vegetables, tomato herb muffins are sure to please everyone at your table.