Recipe: Savory Tomato-Basil Morning Muffins

updated Jan 21, 2020
Savory Tomato-Basil Morning Muffins
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(Image credit: Maria Midoes)

Part muffin, part frittata, these savory breakfast muffins boast a texture that’s soft, airy, and rich. Plus, there’s a secret ingredient that gives these muffins an added protein boost. If savory foods dominate your morning cravings, these tomato-basil muffins are for you!

Embrace Cottage Cheese

If you’re not a fan of cottage cheese, don’t be turned off by its inclusion at the top of the ingredient list. It’s one of the few foods I just can’t bring myself to eat on its own, but when blended into other recipes, I welcome it with open arms. When mixed and cooked into muffins, its texture can’t be detected. Instead, it offers a lovely creaminess that makes these muffins moist and light — and extra filling.

Savory Tomato-Basil Morning Muffins

Makes 12

Nutritional Info


  • 1 cup

    cottage cheese

  • 1/2 cup

    grated Parmesan cheese

  • 4

    large eggs, lightly beaten

  • 1/4 cup

    tomato purée

  • 1 1/3 cups

    all-purpose flour

  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    smoked paprika

  • 1/2 teaspoon

    kosher salt

  • 1/2 cup

    coarsely chopped fresh basil leaves


  1. Arrange a rack in the middle of the oven and heat to 400°F. Grease or line a 12-cup muffin tin with paper liners.

  2. Mix the cottage cheese, Parmesan, eggs, and tomato purée together in a large bowl. Add the flour, baking powder, smoked paprika, and salt, and stir until no lumps remain. Fold in the fresh basil.

  3. Divide the batter between the muffin cups. Bake until the muffins are puffed and golden-brown, 30 to 35 minutes. Let cool in the tin on a wire cooling rack until cool enough to handle, 4 to 5 minutes. Gently remove from the pan and place on the rack to cool completely.

Recipe Notes

Storage: Store the muffins in a covered container in the refrigerator for up to 4 days.