Sun Dried Tomato Corn Muffins

Rise and shine with a savory muffins breakfast. Try a savory twist on breakfast muffins with these Sun Dried Tomato Corn Muffins. 
Sun Dried Tomato Corn Muffins via RDelicious Kitchen @RD_Kitchen

This month, Recipe ReDux members were challenged to create new healthy takes on eating savory or dinner-inspired dishes for breakfast.
Growing up in an Italian family, bread was accompanied with dinner on the side with any dish. We did eat a lot of Italian dishes growing up, so fresh Italian bread was typically served with those dinners. The times we strayed away from our Italian roots, there was still bread on the table and often cornbread since that was one of my sister’s favorites.
Sun Dried Tomato Muffins via RDelicious Kitchen @RD_Kitchen
I remember not thinking some of the dinners didn’t pair well with the sweet corn bread, so I took the opportunity with this challenge to change it up a little and create a savory corn muffin.

Sun Dried Tomato Muffins via RDelicious Kitchen @RD_Kitchen
These savory corn muffins were great on their own. I also melted a little cheddar cheese on top. My mind instantly started thinking of recipes to pair these muffins with, like a hearty soup, chili, or sauteed collard greens. These would even be great cut up and turned into a savory corn bread stuffing.
Sun Dried Tomato Muffins via RDelicious Kitchen @RD_Kitchen

Do you prefer savory or sweet corn muffins?  

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Sun Dried Tomato Corn Muffins

  • Author: Julie @ RDelicious Kitchen
  • Yield: 8


  • 1 ¼ cup finely ground cornmeal
  • ½ cup white whole-wheat flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup plain full fat (or 2%) Greek yogurt
  • 2 tablespoons honey
  • ¼ cup milk
  • 3/4 cup sun-dried tomatoes, chopped


  1. Preheat oven to 350 degrees F. Spray eight wells of the muffin tin with cooking spray.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. In a small bowl, whisk together melted butter, egg, vanilla extract, yogurt, honey, and milk.
  4. Stir wet ingredients into dry ingredients. Mix until just combined. Fold in sun-dried tomatoes.
  5. Scoop about 1/3 cup of batter into eight muffin wells.
  6. Bake for 13-15 minutes or until tops turn golden and center feels firm to the touch.

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RDelicious Kitchen @RD_Kitchen

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Sun Dried Tomato Muffins via RDelicious Kitchen @RD_Kitchen

Check out more savory recipes from Recipe ReDux members!