Popover-meets-muffin with these Garlic, Cheese, & Pesto Muffins that are filled with you guessed it, savory garlic, creamy pesto and gooey cheese.
I’m sharing this brunch recipe that would also be perfect for breakfast in bed. After making a delicious pesto for my lemon pesto pasta, I had a bit leftover and decided to create a savory muffin that would be perfect for brunch or served alongside your favorite meal! They are a popover-meets-muffin that I am calling “puffins”!
They’re filled with cheese, garlic, and a creamy pesto and and seriously the best muffins (or, I guess puffins) I have EVER had. In fact, I ate the entire batch myself and have zero regrets. They were totally worth it!
Now, if making the pesto seems like too much work, you can buy store made BUT it won’t be as good (what can I say, I’m biased).
If you do decide to make your own (good call) the recipe is in this post but I will include it below, too so you don’t have to go back and forth.
The awesome thing about these puffins is that they have the outer shell of a muffin (muffin tops episode of Seinfeld, anyone?) but the buttery smooth inside of a popover. I mean, that’s pretty much the holy grail of the muffin world, right?
And while they might be buttery soft, a spread of butter takes these over the top. And I can only imagine how delicious these would be served up with some warm soup. Ugh, I’m hungry just thinking about it!
You’ll need tulip paper liners but if you don’t have these, feel free to use cupcake liners or a well greased muffin tin.
Garlic, Cheese, & Pesto Muffins "Puffins"
Popover-meets-muffin with these Garlic, Cheese, & Pesto Muffins that are filled with you guessed it, savory garlic, creamy pesto and gooey cheese.
Ingredients
Muffins
- 4 eggs
- 3/4 cup vegetable oil
- 1 cup milk
- 1/2 cup american cheese, grated
- 2 cups all-purpose flour
- 2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup pesto, homemade or store-bought
Homemade Pesto sauce (optional)
- 1/2 cup parsley (1 parsley bunch)
- 1/4 cup fresh basil, packed
- 1 garlic clove
- 1/4 cup olive oil
- 1/2 tsp salt
- 2 tsp fresh lemon juice
- 2 tsp pine nuts (optional)
Instructions
- Preheat oven at 350°F.
- In a large bowl, combine all of the wet ingredients (excluding the pesto) and mix together until well combined.
- Slowly add the flour and fork together until just combined.
- Line a cupcake tin with tulip liners (or cupcake liners) and fill about 3/4 full.
- Bake for about 25-30 minutes.
- Remove from the oven and serve warm with fresh butter
Pesto Sauce (optional)
- To make the pesto, simply combine all of the pesto ingredients in the food processor and pulse together until smooth.
- Take a chopstick or a straw and dip in the pesto mixture, dip into the muffins and gently swirl through the mixture (I did this about 2-3 times with each muffin).
Notes
You'll need tulip paper liners but if you don't have these, feel free to use cupcake liners or a well greased muffin tin.
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