Tomato, Basil & Parmesan Muffins
⏲ ~37 min total · prep 16 · cook 21 · 4 servings
Breakfast⏱ 40 min total🔥 2.7g net carbs⚡ ≈471 kcal/serving~11% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 2 cups superfine blanched almond flour
- 2 tsp aluminum-free baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
- 1/4 cup butter, melted and cooled slightly
- 2/3 cup grape tomatoes, finely chopped, seeds squeezed out and patted dry
- 1/4 cup chopped fresh basil
- 3/4 cup finely grated parmesan cheese
Instructions
- Preheat the oven to 375°F and line 10 cups of a 12-cup muffin tin with paper liners.
- Chop the grape tomatoes, squeeze out the seeds and juice over the sink, then press them between paper towels until mostly dry — this is what keeps the crumb from going soggy.
- Whisk the almond flour, baking powder, salt, and pepper in a large bowl.
- Beat the eggs with the melted butter, stir into the dry mix just until combined, then fold in the parmesan, basil, and drained tomatoes.
- Divide the batter among the 10 lined cups, filling each about three-quarters full.
- Bake 20-22 minutes, until the tops are deep golden and firm to the touch and a toothpick in the center of a muffin comes out clean.
- Cool in the tin 10 minutes, then transfer to a rack — the rest lets the steam escape so the liners peel off clean.
Why this recipe works
- Dried tomatoes on purpose Chopped grape tomatoes get squeezed and patted nearly dry before they touch the batter. That is the whole defense against a soggy crumb.
- A savory direction Parmesan, basil, and black pepper in the batter put these next to eggs at breakfast instead of next to jam.
- Almond flour base Two cups of superfine blanched almond flour hold the crumb together at 2.7 grams of net carbs a muffin.
Tips for making this recipe well
Squeeze over the sink
Chop, squeeze out the seeds and juice, then press between paper towels until mostly dry. Wet tomatoes are the one thing that wrecks this crumb.
Fill three-quarters
Ten lined cups, each about three-quarters full. That level bakes into level tops.
Read the tops
Deep golden and firm to the touch at 20 to 22 minutes, with a toothpick coming out clean from the center.
Cool before peeling
Ten minutes in the tin lets the steam escape so the liners come off clean. Peel early and half the muffin goes with the paper.
Serving suggestions
Split a warm muffin and butter it, or serve one beside scrambled eggs when breakfast leans savory. The parmesan and basil hold their own at room temperature, which makes these easy to pack for later in the morning. At 2.7 grams of net carbs a muffin, two of them with a couple of fried eggs still fits a keto day without arithmetic gymnastics.
Storage and meal prep
Cool them completely before they go into an airtight container; trapped steam softens the crust you baked for. Refrigerate up to 4 days and warm 15 seconds in the microwave, or eat them cold from the container. They freeze well for up to 3 months. Thaw overnight in the refrigerator, or warm a frozen muffin in a low oven until heated through and the top tastes baked again.
Variations worth trying
- Sun-dried tomatoes Oiled sun-dried tomatoes, patted very dry, and chopped fine; use about half the quantity of fresh.
- Different herb Thyme or oregano takes the place of basil for a more wintery muffin.
- Cheese swap Pecorino romano sharpens them; shredded mozzarella mellows them.
- Add olives A quarter cup of chopped black olives folded in with the tomatoes.
Frequently asked questions
Can I use fresh mozzarella?
It carries too much water for this batter and drags the crumb down. Hard grating cheeses like parmesan or pecorino are the right tools.
Why did mine turn out soggy?
Tomato water, almost every time. Chop, squeeze, and press the tomatoes until the towels come away nearly dry before they touch the batter.
Can I make 12 muffins instead of 10?
The batch is portioned for 10 filled cups at three-quarters full. Stretched across 12, they come out shorter; check a few minutes early.
Can I skip the butter?
Melted coconut oil swaps in measure for measure. Expect nearly the same crumb; the flavor barely registers under parmesan and basil.
Do these freeze?
Well. Freeze up to 3 months, thaw overnight in the refrigerator, and warm before eating if you want the tops to taste baked again.
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