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Savory Tomato and Olive Muffins

Adapted from Muffins Galore, Catherine Atkinson
Course Breafkast/Teatime, Snack


For the muffins:

  • 2 cups AP flour
  • 1 T baking powder
  • 1 T sugar
  • ¼ cup freshly grated Asiago cheese
  • 3 T chopped fresh basil
  • 1 large egg
  • ¾ cup milk (we used 1% with a drizzle of cream)
  • ½ cup unsalted butter, melted
  • 1 T extra virgin olive oil
  • 4 medium sized ripe tomatoes, seeded, squeezed gently to remove excess juice and chopped
  • cup roughly chopped pitted olives, green, black or a mix
  • 1 clove garlic, minced
  • ½ t salt
  • freshly ground black pepper to taste

For the topping:

  • ¾ cup panko crumbs
  • ¼ cup freshly grated Asiago cheese


  1. Preheat the oven to 400 F. Line your muffin tin with liners and lightly spray them with nonstick spray. Set aside.
  2. Whisk together the flour, baking powder, sugar, Asiago cheese, basil and salt. Set aside.
  3. Whisk together the egg, milk, melted butter, olive oil, chopped tomatoes, chopped olives, garlic and freshly ground black pepper. Pour this mixture into the dry mixture, and gently combine but do not overmix.
  4. Spoon the batter into the prepared muffin tin, filling almost to the top. If you have leftover batter, either prepare a second tin or wait to bake that batter.
  5. Mix together the topping ingredients. Sprinkle the topping over the muffin batter in the tin.
  6. Bake for 20 minutes, or until the muffins have risen and are golden brown. Cool in the pan for 5 minutes, before turning out onto a cooling rack. Serve warm or cold.