Basil Pesto Muffins Recipe | Vegetarian Times Skip to main content

Basil Pesto Muffins

These savory muffins add an extra-special element to a holiday breadbasket. You may want to double the recipe—most guests will want seconds!



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2  ½  cups all-purpose flour
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2 tsp. baking powder
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¾ tsp. salt
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1 cup olive oil, divided
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¾ cup whole milk
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2 eggs
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1 ¾ cups packed, fresh basil, chopped
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1 cup grated vegetarian Parmesan cheese
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cup sun-dried tomatoes packed 
in oil, chopped
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3 cloves garlic, minced (1 Tbs.)
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¼ cup chopped pine nuts
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Coarse sea salt, for garnish


1  Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.

2  Whisk together flour, baking powder, and salt in large bowl; form well in center.

3  Whisk together ¾ cup oil, milk, and eggs in glass measuring cup with pour spout.

4  Pour mixture into well of dry ingredients; stir only until dry ingredients are moistened.

5  Fold in basil, Parmesan, sun-dried tomatoes, and garlic.

6  Scoop ½ cup batter into each muffin cup, filling two-thirds full. Drizzle 1 tsp. remaining olive oil over each muffin. Sprinkle pine nuts and sea salt on top of each muffin.

7  Bake muffins 20 to 22 minutes, or until toothpick inserted in centers comes out clean.

8  Heat broiler to high with rack 6 inches from element. Broil muffins 2 to 3 minutes, or until tops are golden.

Nutrition Information: 

Unit (Serving Size): 
per muffin
7 g
Total Fat: 
24 g
Saturated Fat: 
4 g
24 g
38 mg
481 mg
1 g
1 g
makes 12 muffins