Tomato Muffins Recipe

Name: Tomato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray or paper baking cup; 2 cups all-purpose flour; ¼ cup yellow cornmeal (can use white, also); ¼ cup sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 2 large eggs, at room temperature; 1 (10 3/4 ounce) can condensed tomato soup; ¼ cup grated parmigiano-reggiano cheese; 2 teaspoons lemon juice

Servings: persons

nonstick cooking spray or paper baking cup
2 cups all-purpose flour
¼ cup yellow cornmeal (can use white, also)
¼ cup sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs, at room temperature
1 (10 3/4 ounce) can condensed tomato soup
¼ cup grated parmigiano-reggiano cheese
2 teaspoons lemon juice

1
Position oven rack in the center of the oven and preheat to 400F Spray the muffin tin cups and rims with the nonstick spray or drop the paper cups inches If using the silicone pans, spray as directed, and then set on a baking sheet.
2
Whisk the flour, cornmeal,sugar, baking soda, baking powser, and salt in a medium bowl until well combined.
3
Set aside.
4
In a large bowl, whisk the eggs until lightly beaten, then whisk in the tomato soup, melted butter, and lemon juice.
5
Stir in the cheese, then add the flour mixture, stirring only until moistened but of a uniform color.
6
Do not overmix.
7
Fill the prepared pans 3/4 full.
8
Use leftover batter for a second baking.
9
Bake for 18 minutes or until the muffins have bumpy, rounded tops and a toothpick inserted into one of them comes out with a few moist crumbs attached.
10
Set the pan on a wire rack to cool for 10 minutes.
11
Gently rock each muffin back and forth to release from the pan, then set on the wire rack to cool for an additional 5 minutes before serving.
12
If storing or freezing, cool completely, then store in air tight containers or freezer proof bags.
13
The muffins will stay fresh for up to 24 hours at room temperature, or up to 2 months in the freezer.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: nonstick cooking spray or paper baking cup, 2 cups all-purpose flour, ¼ cup yellow cornmeal (can use white, also), ¼ cup sugar, and more.

Yes, Tomato Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions