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Baking recipe · from the recipe book

Roasted Pepper Mozzarella Basil Muffins

Tender, fluffy muffins with gooey pockets of melted mozzarella, sweet roasted bell peppers and fresh basil, finished with golden cheesy tops.

Roasted Pepper Mozzarella Basil Muffins

Ingredients

  • 2 medium260 gRed bell pepperseeded and cut into strips
  • ⅔ cup chopped100 gGreen bell pepperseeded and cut into strips
  • ⅓ cup75 gOlive oildivided
  • 2¼ cups280 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tsp1 gDried oregano
  • 3 cloves9 gGarlicminced
  • 6 oz170 gPart-skim mozzarellacut into small cubes, divided
  • 2 large100 gEggs
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅔ cup (160 ml)150 gMilk, 2%
  • ⅔ cup leaves15 gFresh basilchopped

Steps

  1. Heat the oven to 425°F (220°C) and line a sheet pan with foil.
  2. Toss the red bell pepper and green bell pepper with 10 g of the olive oil (about 2 teaspoons) on the pan; roast 20 to 25 minutes until soft and charred at the edges.
  3. Let the roasted red bell pepper and green bell pepper cool 10 minutes, then chop them into small pieces and pat dry with a paper towel.
  4. Lower the oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
  5. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and oregano.
  6. In a second bowl, whisk the egg, Greek yogurt, milk, garlic and the remaining 65 g of olive oil until smooth.
  7. Set aside about one quarter of the mozzarella cubes for the tops.
  8. Pour the egg mixture into the flour mixture and stir just until a few dry streaks remain.
  9. Fold in the chopped roasted red bell pepper and green bell pepper, the basil and the remaining three quarters of the mozzarella until just combined; the batter should be thick.
  10. Divide the batter among the muffin cups and press the reserved mozzarella cubes onto the tops.
  11. Bake 20 to 24 minutes, until golden and a toothpick in the center comes out clean of batter (melted cheese is fine).
  12. Cool in the tin 5 minutes, then move to a rack and cool 10 minutes more before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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