Jalapeño & Sun-Dried Tomato Muffins Recipe – Easy Savory Bake

Last Updated on 4 months by Neha Deshmukh

Jalapeño & Sun-Dried Tomato Muffins Recipe – Easy Savory Bake

Introduction

Okay, let’s be real – sometimes you just need a savory muffin. I stumbled upon this recipe a few years ago when I was craving something a little different for brunch, and honestly, it’s been a staple ever since. These Jalapeño & Sun-Dried Tomato Muffins are packed with flavor, a little bit of spice, and are surprisingly easy to whip up. They’re perfect for a quick breakfast, a satisfying snack, or even as a side with soup. Trust me, you’ll love them!

Why You’ll Love This Recipe

These aren’t your average sweet muffins! They’re bursting with the tangy sweetness of sun-dried tomatoes, a kick from the jalapeños, and a lovely savory flavor from the parmesan. Plus, they come together in under 30 minutes – perfect for when you’re short on time but still want something homemade and delicious. They’re also incredibly versatile, which we’ll get into later!

Ingredients

Here’s what you’ll need to make a batch of these delightful muffins:

• 2 cups all-purpose flour (about 250g)
• ½ cup chopped jalapeño pepper (about 60g)
• ½ cup chopped sun-dried tomatoes (about 75g)
• ½ cup chopped spring onion (about 50g)
• ½ cup grated parmesan cheese (about 50g)
• 3 eggs
• 4 tablespoons olive oil (60ml)
• 1 tablespoon chili flakes
• 0.125 teaspoon salt (a pinch!)
• ½ teaspoon sugar
• 1 teaspoon baking powder
• 1.5 tablespoons milk (about 22ml)
• Freshly cracked black pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Flour Type & Alternatives: I usually use all-purpose flour for this recipe, but you could experiment with whole wheat flour for a nuttier flavor. If you’re gluten-free, I’ve included a variation down below!
• The Heat: Understanding Jalapeño Peppers: Jalapeños can vary in heat. Remove the seeds and membranes for a milder flavor, or leave them in if you like a good kick. I usually leave some seeds in for a nice warmth.
• Sun-Dried Tomatoes: Oil-Packed vs. Dry-Packed: I prefer oil-packed sun-dried tomatoes for this recipe because they’re softer and more flavorful. If you’re using dry-packed, rehydrate them in hot water for about 15-20 minutes before chopping.
• Parmesan Cheese: Freshly Grated vs. Pre-Grated: Freshly grated parmesan is always best. It melts beautifully and has a much more intense flavor than the pre-grated stuff. It’s worth the extra minute!
• Olive Oil: Choosing the Right Variety: A good quality extra virgin olive oil will add a lovely flavor to the muffins. Don’t use anything too overpowering, though – you want the other flavors to shine.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan, or line it with paper liners.
2. In a large bowl, whisk together the eggs, sugar, and salt until everything is nicely combined.
3. In a separate bowl, whisk together the flour and baking powder. Now, add in the chopped jalapeños, sun-dried tomatoes, spring onions, and chili flakes. Give it a gentle mix – you don’t want to overwork the dry ingredients.
4. Pour the wet egg mixture into the bowl with the dry ingredients. Add the olive oil and milk. Gently fold everything together with a spatula until just combined. Remember, a few lumps are okay!
5. Fold in the freshly cracked black pepper and half of the grated parmesan cheese.
6. Divide the batter evenly among the muffin cups, filling each about halfway. Sprinkle the remaining parmesan cheese over the top of each muffin.
7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely (or, let’s be honest, enjoy them warm!).

Expert Tips

A few little secrets to muffin success!

• Achieving the Perfect Muffin Rise: Don’t overmix the batter! Overmixing develops the gluten in the flour, which can result in tough muffins. Gently fold until just combined.
• Avoiding Overmixing: The Key to Tender Muffins: Seriously, this is the most important tip. Lumps are your friend!
• Adjusting Spice Level to Your Preference: Feel free to adjust the amount of jalapeño and chili flakes to suit your taste. Start with less and add more if you like things extra spicy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Jalapeño & Sun-Dried Tomato Muffins: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and use a vegan parmesan cheese alternative.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.
• Spice Level Adjustments: Mild to Extra Hot: Use milder peppers like poblano for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptation: Brunch or Picnic Muffins: Add some crumbled feta cheese or a sprinkle of everything bagel seasoning for a fun twist.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with…

• A dollop of butter or cream cheese
• A side of scrambled eggs for breakfast
• A fresh salad for lunch
• A bowl of hearty soup for dinner

Storage Instructions

• Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in the refrigerator for up to 5 days.
• Freezer: These muffins freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 3 months.

FAQs

Got questions? I’ve got answers!

• Can I make these muffins ahead of time? Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before baking.
• What’s the best way to store leftover muffins? An airtight container is your best friend.
• Can I freeze these muffins? Yes! They freeze really well.
• Can I substitute the jalapeños with another pepper? You can! Poblano peppers are a good mild alternative, or serrano peppers for more heat.
• What can I serve with these muffins to make it a complete meal? A side of fruit salad, yogurt, or a simple green salad would be perfect.
• Are sun-dried tomatoes essential to this recipe? Can I omit them? While they add a lot of flavor, you can omit them if you’re not a fan. You might want to add a little extra salt and herbs to compensate.