These savory muffins are bursting with Mediterranean vibes!
Picture juicy sun-dried tomatoes, fresh basil, and creamy cottage cheese all baked into a fluffy, cheesy muffin.
They’re awesome for breakfast, lunch, or a savory snack.
I make these anytime I’m craving something cozy and homemade, but don’t want anything too fussy.
Plus, the flavors are fresh, herby, and just a little bit fancy.
What You’ll Need
- 1 cup (250g) cottage cheese (full fat or low fat)
- 2 large eggs
- 1/3 cup milk (any kind)
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 1/2 cups all-purpose flour (or white whole wheat flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sun-dried tomatoes, drained and finely chopped
- 1/3 cup fresh basil, chopped (or 1 1/2 tbsp dried basil)
- 1/2 cup grated Parmesan cheese
Why I Love This Recipe
There’s a reason these muffins have a permanent spot in my recipe book:
- Savory and satisfying—perfect for when you want a break from sweet stuff.
- Packed with real Mediterranean flavors from basil, sun-dried tomato, and good olive oil.
- So easy to meal-prep and perfect for grab-and-go lunches.
- Amazing texture—moist and cheesy, never dry.
- Smells incredible while baking; honestly, that’s half the reason I make them!
The first time I baked these, I ate three right out of the oven. They taste like a trip to a little Italian bakery, but in your own kitchen.
Makes: 12 Muffins
Prep Time: 12 Minutes
Cook Time: 20-24 Minutes
Total Time: 32-36 Minutes
Macros (Per Muffin, based on 12 muffins)
- Calories: ~140
- Protein: ~7g
- Fat: ~7g
- Carbs: ~12g
- Fiber: ~1g
(Macros may vary depending on exact ingredients.)
Why This Recipe Works (Quick Science)
- Cottage cheese keeps muffins moist and adds a protein boost.
- Eggs and olive oil add richness and help everything hold together.
- Sun-dried tomatoes and fresh basil bring tons of flavor and color.
- A mix of baking powder and soda makes the muffins rise perfectly, even with heavy add-ins.
- Parmesan cheese amps up the umami and gives a cheesy finish.
Common Mistakes
- Using dry, tough sun-dried tomatoes: Always use the kind packed in oil or rehydrate dry ones in hot water.
- Overmixing the batter: Makes the muffins dense and tough.
- Not chopping the tomatoes and basil small enough: Big pieces can sink or make the muffin crumb uneven.
- Skipping the salt: Parmesan is salty, but a little extra brings all the flavors out.
What to Serve With
- A simple side salad (arugula is great!)
- A bowl of soup (tomato, minestrone, or chicken)
- Sliced avocado or fresh mozzarella
- Iced tea or sparkling water with lemon
Pro Tips
- Pat sun-dried tomatoes dry before chopping so muffins aren’t greasy.
- Use silicone liners or parchment—cheese can stick to regular paper liners.
- Fresh basil is best, but dried basil works in a pinch.
- Don’t skip the Parmesan, it adds the perfect salty, cheesy finish.
- Let muffins cool for 10 minutes so they set and release easily.
Tools Required
- 2 mixing bowls
- Whisk
- Spatula or large spoon
- Muffin pan (12-cup)
- Paper, silicone, or parchment muffin liners (optional)
- Measuring cups and spoons
- Knife and cutting board
Substitutions & Variations
- Swap fresh basil for 1 1/2 tbsp dried basil.
- Use feta or shredded mozzarella instead of Parmesan.
- Add chopped spinach for extra greens.
- Make it spicy: Add a pinch of red pepper flakes.
- Gluten-free: Use a 1:1 gluten-free flour blend.
Make Ahead Tips
- Muffins freeze well—wrap tightly and freeze up to 2 months.
- Store in the fridge for up to 5 days; just reheat in the microwave or oven.
Instructions
1. Preheat Oven & Prep Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with liners or spray with nonstick spray.
2. Mix Wet Ingredients
In a large bowl, whisk together 1 cup cottage cheese, 2 large eggs, 1/3 cup milk, and 1/4 cup olive oil until smooth.
3. Add Herbs & Cheese
Add 1 tsp dried oregano, 1/2 tsp garlic powder, 1/3 cup chopped fresh basil, 1/2 cup grated Parmesan cheese, and 1/2 cup finely chopped sun-dried tomatoes to the wet mixture. Stir to combine.
4. Mix Dry Ingredients
In a separate bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
5. Combine Wet and Dry
Add the dry mixture to the wet ingredients. Fold together with a spatula until just combined—don’t overmix!
6. Fill Muffin Pan
Spoon the batter evenly into your muffin cups, filling each about 3/4 full. Sprinkle extra Parmesan on top if you want.
7. Bake
Bake in the preheated oven for 20–24 minutes, or until golden and a toothpick comes out clean.
8. Cool & Serve
Let muffins cool in the pan for 10 minutes, then transfer to a rack to cool completely. Enjoy warm or room temp!
Leftovers & Storage
- Store in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for 10–15 seconds, or in a toaster oven for crisp edges.
- Freeze cooled muffins up to 2 months.
FAQ
Q: Can I use dry-packed sun-dried tomatoes?
A: Yes, but soak in hot water for 10 minutes, then pat dry and chop.
Q: Can I make these gluten-free?
A: Absolutely! Use a 1:1 gluten-free flour blend.
Q: Can I use low-fat cottage cheese?
A: Yes, both low fat and full fat work.
Q: Can I add spinach?
A: Yes, finely chop and stir in up to 1/2 cup.
Q: Can I skip the Parmesan?
A: You can, but it really adds flavor! Swap for feta or shredded mozzarella if you like.
Conclusion
If you’re craving something savory, cheesy, and a little bit Mediterranean, these Sun-Dried Tomato & Basil Cottage Cheese Muffins are the answer. They’re easy, satisfying, and totally impressive! Give them a try and let me know in the comments what you think or if you have any questions. Happy baking!
