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Smoked Gouda, Sun-Dried Tomato and Parsley Muffins

Smoked Gouda, Sun-Dried Tomato and Parsley Muffins

Savory muffins filled with pockets of melted gouda cheese, tart sun-dried tomatoes and fresh parsley. Adapted from the "Dishing Up Vermont" cookbook.MORE+LESS-

1

cup unbleached all-purpose flour

2

teaspoons baking powder

1

tablespoon ground mustard

1/4

teaspoon freshly ground pepper

4

tablespoons unsalted butter, melted

3

tablespoons chopped sun-dried tomato halves

1/4

cup chopped fresh parsley

1

cup shredded smoked gouda cheese (about 4 ounces)

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  • 1

    Preheat oven to 375°F (350°F if using a dark or nonstick muffin pan). Line 10 to 12 cups of a muffin pan (10 for substantial muffins, 12 for slightly less tall muffins) with paper baking cups. Lightly spray the bottoms of each paper cup with cooking spray and set aside.

  • 2

    In a large bowl, whisk together flours, baking powder, mustard, salt and pepper. In a separate large bowl, whisk together milk, eggs, butter, tomatoes and parsley.

  • 3

    Add the milk mixture to the flour mixture and stir with a wooden spoon or spatula until just combined. Fold in gouda cheese (the mixture will still be a little lumpy; this is OK).

  • 4

    Scoop batter evenly into prepared baking cups and bake 25-30 minutes, or until muffins are a golden brown and a toothpick inserted in the center of one muffin comes out clean.

  • 5

    Remove from oven and immediately place on a cooling rack to cool slightly before serving.

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More About This Recipe

  • Happy SPRRRRRRRRING, everyone!

    Winter sure has its charms (though I can’t really think of any of them right now), but this sudden shift into spring-like weather has me all giddy and excited for more sunny spring days ahead.

    I’m looking forward to farmers markets (and the produce—egads, the non-root vegetable and citrus-only produce!), more walks and bike rides outside and enjoying ice cream without freezing my tail off afterward (oh, who am I kidding; it could be -40 degrees and I’d still eat ice cream).

    And I’m kicking off my official spring baking celebration with these Smoked Gouda, Sun-Dried Tomato and Parsley Muffins.

    This recipe is adapted from a delicious cookbook (the recipes are delicious, not the actual cookbook. Ahem.) that focuses on all Vermont foods (hello, my east coast besties!) – like cheese, apples, cheese, berries, maple syrup and cheese. These savory muffins sounded particularly yummy (and of course, cheesy).

    Stuffed with pockets of melted smoked gouda, tart sun-dried tomatoes and fresh parsley, I knew I’d hit on something special the moment I pulled them out of the oven, inhaled a whiff of their bright and savory aroma and burned my tongue on one in a moment of impatient weakness.

    The combination of cheese, tomatoes, herbs and white and wheat flours gives these muffins a light and fresh flavor and a pleasant blend of textures. They taste unbelievable straight from the oven (plus about 10 minutes – see above, impatient burning of the tongue), but they also taste great after they’ve had a chance to rest overnight and let their flavors meld and develop. And they take less than an hour to make, giving you more time to enjoy the new spring sunshine.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


5 Savory Recipes Starring Gouda Cheese

Gouda goodness. Rolls off the tongue nicely doesn’t it? And Gouda cheese does a pretty fabulous job of making your taste buds happy, too.

Cheese producers in the Netherlands began making the big, beautiful and wax-coated wheels in the sixth century and haven’t stopped since—according to The Food Lover’s Companion by Sharon and Ron Herbst, Gouda makes up 60 to 65 percent of the country’s cheese production. But Gouda isn’t strictly a Dutch product it’s produced authentically throughout Europe and even by families in the states.

The taste of Gouda takes many forms, from the rich, almost nutty aged varieties to the mellow and soft younger cheeses. A tinge of sweetness is typical and the uses are endless. We suggest serving slices of a younger version atop sandwiches, and trying a smoked Gouda in creamy mac and cheese or savory sun-dried tomato muffins for depth and full-bodied flavor.


Add-in options for these savoury muffins

These Cheese Muffins are absolutely terrific as is, and it’s how I make them most of the time.

Having said that though, it’s a sensational base for all sorts of add ins. Imagine the possibilities! I’ve used sun dried tomatoes, olives and feta in the photo below. Try mushrooms, spinach, zucchini (grated and excess liquid squeezed out), BACON, ham, chorizo, even cooked chicken. You could really turn these savoury muffins into a mini meal!

I’ve added some more suggestions in the recipe notes – basically, just add 1 1/4 to 1 1/2 cups of whatever add ins you want.

Give me any combination of cheese, garlic, butter and bread, and it’s all over. It’s almost worrying that I have not one, but FIVE versions of garlic bread in various forms on this blog:

Garlic Bread. (Skip the artisan bread. Gotta use cheap French stick!)

Now if you’ll excuse me, I need to grab one of these Cheese Muffins while they’re still warm. One of the most torturous photo shoots I’ve done in a while! – Nagi x

MORE SAVOURY MUFFIN RECIPES


SAY CHEESE IN ITALIAN

FONTINA
- a traditional mountain cheese from the Valle d'Aosta in Piemonte. Full-fat and semi-soft with a sweetish flavor, fontina melts evenly and so is particularly good for cooking.

GORGONZOLA
- a blue cheese, originally made in Gorgonzola in Lombardia but now produced in other regions as well. It melts well and is often used in sauces. If not available, use another blue cheese.

MASCARPONE
- a cream cheese originally from Lombardia. Made with cream rather than milk, it is very high in fat. mascarpone is generally used in desserts such as tiramisu or instead of cream in sau ces. Widely available, it is usually sold in tubs.

PECORINO
- one of Italy's most popular cheeses, virtually every region produces a version. Made from sheep's milk and always by the same method, although the results varies according to the milk and aging process. Pecorino Romano is a well-known hard variety from Lazio and Sardinia.

PROVOLONE
- curd cheese made from cow's milk. The curds are spun and worked into large pear- or tube-shaped cheeses, then immersed in brine and bound with string. Available fresh or matured and eaten as a table cheese or used in cooking.

RICOTTA
- meaning "recooked". It is a soft cheese made by recooking the whey left over from making other cheeses and draining it in baskets. It is produced as a by-product of many different types of cheese and varies in fat content. Hard, salted versions are available and there is also a ricotta made from buffalo milk. Fresh ricotta cut from a wheel has a better texture and flavor than that sold in tubs.

TALEGGIO
- a mountain cheese originally from the Italian Alps near Bergamo, but now also made in other regions. Taleggio is a very good table and cooking cheese and should be eaten young - its flavor becomes more acidic with age. It is made in squares and has a pink-yellow crust and creamy center.