These BLT muffins infuse the flavors of the beloved sandwich into an on-the-go breakfast.
The muffins were developed by Nancy Boehm, my good friend, an amazing pastry chef and the best business partner in the world, who always has a hankering for savory baked goods in the morning. We’re so lucky that she shared the recipe at Pint Size, as we now make them daily and customers love them. If you’re not a fan of BLTs, feel free to mix and match other savory ingredients here – as long as you keep the measurements the same, they should turn out great.
Yields | 12 muffins |
- ½ cup sun-dried tomatoes
- 2 cups unbleached, all-purpose flour
- ¼ cup whole-wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp granulated sugar
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup crumbled blue or Feta cheese or shredded Swiss or Cheddar cheese
- ¾ cup grated Parmesan cheese, divided
- ½ cup cooked and crumbled bacon
- ½ cup lightly sautéed fresh spinach
- 2 Tbsp finely diced fresh basil leaves
- ½ cup whole milk
- ½ cup full-fat sour cream
- ¹⁄₃ cup olive oil
- 1 egg
| Preparation | Hydrate sun-dried tomatoes in hot water for 20 minutes, drain well and chop into ¼-inch pieces. Preheat oven to 375°F. Line a muffin tin with baking cups.
In a large mixing bowl, whisk together flours, baking powder and soda, sugar, salt and pepper. Add cheeses, reserving ¼ cup Parmesan, as well as bacon, spinach, basil and hydrated sun-dried tomatoes, stirring to combine with a spatula.
In a separate bowl, whisk together remaining ingredients and pour into dry ingredients; stir until just combined. Dough may be lumpy, but don’t overmix. Using an ice-cream scoop, portion batter evenly into prepared muffin tin and sprinkle remaining Parmesan over top. Bake until golden brown and firm, 20 to 25 minutes.