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Baking recipe · from the recipe book

Rosemary Garlic Cheddar Muffins with Sun-Kissed Tomato

Tender, golden muffins scented with rosemary and browned garlic, studded with sharp cheddar pockets and juicy bits of tomato under a crisp cheesy top.

Rosemary Garlic Cheddar Muffins with Sun-Kissed Tomato

Ingredients

  • 2 cups260 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tsp3 gDried rosemarycrumbled
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 6 cloves18 gGarlicminced
  • ¼ cup60 gOlive oil
  • 2 large100 gEggsroom temperature
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ½ cup (120 ml)120 gMilk, 2%
  • 1⅓ cups shredded160 gCheddar cheeseshredded
  • 1 cup150 gCherry tomatoesquartered and patted dry

Steps

  1. Heat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Warm the olive oil in a small skillet over low heat, add the garlic and cook 2 minutes until fragrant and barely golden; stir in the rosemary, then pour into a bowl to cool for 5 minutes.
  3. In a large bowl whisk the flour, baking powder, baking soda, salt and black pepper.
  4. In the bowl with the garlic oil, whisk in the egg, Greek yogurt and milk until smooth.
  5. Set aside one quarter of the cheddar for the tops. Toss the remaining three quarters of the cheddar, the parsley and the cherry tomatoes into the flour mixture to coat.
  6. Pour the wet mixture into the dry and fold just until no dry flour remains; the batter should be thick and lumpy.
  7. Divide the batter among the cups and sprinkle the reserved quarter of the cheddar on top.
  8. Bake 20–22 minutes, until the tops are golden and a toothpick in the center comes out clean.
  9. 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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