breakfast muffins recipe
The Best breakfast muffins recipe
Easy Breakfast Tomato Garlic Muffins
A delightful blend of savory tomato sauce and aromatic garlic in fluffy muffins, perfect for a hearty breakfast or brunch. Lightly sweetened and packed with flavor!
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk (or almond milk)
- 1 large egg
- 1/4 cup melted butter (or oil)
- 1/4 cup granulated sugar
- 1 cup tomato sauce (or crushed tomatoes)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 cup shredded mozzarella cheese (optional)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with paper liners. -
2
In a large bowl, whisk together flour, salt, baking powder, and baking soda. Stir in milk, egg, melted butter, and sugar until a smooth batter forms. -
3
In a small bowl, mix tomato sauce, minced garlic, olive oil, oregano, and black pepper. Set aside. -
4
Fill each muffin cup about 2/3 full with the dough mixture. -
5
Spoon about 1 tbsp of tomato sauce mixture onto each muffin, spreading lightly with a spatula. -
6
If using, sprinkle shredded cheese over the sauce in each muffin cup. -
7
Bake for 20-25 minutes, or until muffins are golden brown and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Baking muffin tin
- Oven
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of red pepper flakes or a dash of hot sauce to the tomato mixture.
- Substitute whole wheat flour for a healthier option, but adjust liquid slightly if needed.
- Let muffins cool for 5 minutes before serving to ensure they hold their shape.
Variations
- Add diced bell peppers or spinach to the dough for extra veggies.
- Use a mix of cheeses like cheddar and feta for a savory twist.
Watch Video Of How Easy Breakfast Tomato Garlic Muffins Works
❓ Frequently Asked Questions About Breakfast Tomato Garlic Muffins
1. What is the best way to store leftover breakfast muffins to keep them fresh longer?
Leftover muffins can be stored in an airtight container at room temperature for up to 2 days. For longer freshness, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag or container. To reheat, warm them in the oven at 350°F (175°C) for 5–7 minutes or microwave for 20–30 seconds.
2. Can I substitute any ingredients in the recipe if I don’t have specific items like almond flour or Greek yogurt?
Yes! For almond flour, you can use whole wheat flour (adjust liquid slightly if needed) or oat flour for a nutty alternative. For Greek yogurt, plain yogurt or mashed banana works well. If using buttermilk, mix 1 tbsp vinegar or lemon juice with milk to mimic the tanginess.
3. Why do my muffins turn out dense instead of fluffy?
Dense muffins often result from overmixing the batter, not using enough leavening (baking powder/soda), or not letting them rest before baking. Gently fold wet and dry ingredients together until just combined, avoid overmixing. For extra fluffiness, let the batter rest for 5–10 minutes before baking.
4. How can I customize the flavors of these muffins with different fruits, chocolate, or spices?
For fruit variations, add blueberries, strawberries, or banana slices before baking. For chocolate, fold in chocolate chips or chopped dark chocolate. Spice it up with cinnamon, nutmeg, or cardamom. For a blueberry lemon twist, mix lemon zest with blueberries and a splash of lemon juice.
5. What’s the best way to make sure the muffins bake evenly without burning on the bottom?
Preheat the oven to the correct temperature (usually 350°F/175°C) for at least 10 minutes. Use a muffin tin lined with parchment liners to prevent sticking. Avoid overfilling (½ cup batter per muffin). For even baking, rotate the tin halfway through if your oven isn’t well-ventilated.
