Spelt Savoury Tomato Breakfast Muffins Recipe

Name: Spelt Tomato Breakfast Muffins: Soft and Savoury Bites
Prep time: 15 min
Cook time: 22 min
Total time: 42 min
Yield: 12
Ingredients: 280 g spelt flour; 2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp salt; 1/4 tsp black pepper; 1 tsp dried oregano; 2 eggs; 200 ml whole milk; 60 ml olive oil; 200 g cherry tomatoes; 40 g sun-dried tomatoes; 100 g feta cheese; 2 tbsp fresh basil; 2 spring onions

Fluffy spelt muffins packed with feta, tomato, and basil

Golden spelt savoury tomato breakfast muffins in a tin, topped with feta crumbles and cherry tomato halves on a wooden table

Spelt savoury tomato breakfast muffins are wholegrain muffins built from spelt flour, cherry tomatoes, sun-dried tomato, and feta, baked at 190 C / 375 F for about 22 minutes until golden. They land closer to a savoury scone than a sweet muffin, with a soft crumb and salty pockets of cheese running through it.

Spelt flour has a lower gluten strength than regular wheat, so the crumb stays tender without much effort. It also carries a faint nutty flavor that works well against the sweetness of roasted tomato.

Fold the wet ingredients into the dry ones just until the flour disappears. Overmix a spelt batter and the muffins turn dense and a bit rubbery, which is the one mistake worth watching for here.

These hold up well for weekday mornings. Make a batch on Sunday and you’ve got breakfast sorted through midweek.

Why You’ll Love This Recipe

Ready in about 40 minutes start to finish
Freezer-friendly for grab-and-go mornings
Lower gluten load than standard wheat muffins
No mixer needed, just two bowls and a spoon

Hand folding cherry tomatoes, feta, and basil into spelt muffin batter in a glass bowl on a marble counter

Ingredient Notes

Spelt flour: Gives a soft, slightly nutty crumb with less gluten strength than wheat flour. Whole wheat flour works as a substitute but bakes a bit denser.
Feta cheese: Adds salty pockets through the batter. Goat cheese or cheddar both work if feta isn’t on hand.
Cherry tomatoes: Pat them dry with a paper towel before folding in, or the extra moisture makes the batter soggy.
Sun-dried tomatoes: Bring a concentrated, slightly sweet tang. Skip them and add an extra handful of cherry tomatoes if needed.
Olive oil: Keeps the muffins moist for a few days without the dairy fat of butter. Any neutral oil works too.
Fresh basil: Chopped chives or parsley are fine swaps if basil isn’t in season.

Split spelt tomato breakfast muffin on a plate with a soft-boiled egg, arugula, and coffee on a linen napkin

Print Recipe

Freezer-friendly

Spelt Tomato Breakfast Muffins: Soft and Savoury Bites

Difficulty: Easy Prep Time 15 mins Cook Time 22 mins Rest Time 5 mins Total Time 42 mins

Cooking Temp: 190 C Servings: 12 Estimated Cost: £ 0.45 Calories: 150

Best Season: all_year_round

Dietary:

C Contains dairy and eggs C Contains gluten (spelt) V Vegetarian

Description

These muffins fold cherry tomatoes, sun-dried tomato, and feta into a wholegrain spelt batter, baking into a soft, savoury crumb you can eat with your hands on the way out the door.

Instructions

Make the Batter

Heat the oven to 190 C / 375 F. Grease a 12-cup muffin tin or line with paper cases.
Whisk the spelt flour, baking powder, baking soda, salt, pepper, and oregano together in a large bowl.
In a separate bowl, whisk the eggs, milk, and olive oil until smooth.
Pour the wet mixture into the dry ingredients and fold with a spatula just until the flour disappears. A few lumps are fine, overmixing makes the crumb tough.
Fold in the cherry tomatoes, sun-dried tomatoes, feta, basil, and spring onions until evenly distributed.

Bake the Muffins

Divide the batter between the muffin cups, filling each about three-quarters full.
Bake for 20 to 22 minutes, until the tops are golden, spring back when touched, and a toothpick inserted in the center comes out clean.
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to finish cooling.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 150kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 3g15%
Cholesterol 45mg15%
Sodium 220mg10%
Potassium 160mg5%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 2g
Protein 6g12%

Vitamin A 300 IU
Vitamin C 4 mg
Calcium 80 mg
Iron 1.2 mg
Vitamin D 10 IU
Vitamin E 1 mg
Vitamin K 3 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1.2 mg
Vitamin B6 0.1 mg
Folate 25 mcg
Vitamin B12 0.2 mcg
Phosphorus 110 mg
Magnesium 20 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Pat tomatoes dry before folding in to avoid a soggy batter.
Stop mixing as soon as the flour disappears into the wet ingredients.
Use a standard 12-cup muffin tin, not a mini tin, for accurate bake time.
Let muffins cool 5 minutes in the tin before turning out onto a rack.

Keywords: spelt muffins, savoury breakfast muffins, tomato feta muffins, spelt breakfast recipe, make-ahead breakfast

Equipment

12-cup muffin tin
paper muffin liners
mixing bowls
whisk
wire cooling rack

Tips

Fold the batter just until the flour disappears; overmixing spelt makes the crumb tough and dense.
Pat cherry tomatoes dry with a paper towel before folding in so the batter doesn't turn soggy.
Fill muffin cups no more than three-quarters full so the tops dome without spilling over the edge.
Swap feta for cheddar if you want a milder cheese pull instead of a salty tang.
Test doneness with a toothpick in the center; it should come out clean with no wet batter clinging to it.

Variations

Add crumbled cooked bacon or chorizo for a heartier savoury breakfast muffin.
Swap basil for chopped chives or parsley when basil isn't in season.
Use goat cheese instead of feta for a creamier, tangier crumb throughout.

Storage and Reheating

Store spelt savoury tomato breakfast muffins in an airtight container in the fridge for up to 4 days. They soften slightly after day two but hold their flavor well.

Freeze them individually wrapped for up to 2 months. Thaw at room temperature for about an hour or overnight in the fridge.

Reheat in a 160 C / 320 F oven for 8 to 10 minutes, or microwave one muffin for 20 to 25 seconds until warmed through. Avoid stacking them warm in a sealed container, since trapped steam turns the tops soft.

Serving Suggestions

Serve spelt savoury tomato breakfast muffins warm with soft-boiled eggs and a handful of arugula for a quick weekday breakfast. A smear of butter or cream cheese on the cut side works too.

For brunch, set them out alongside a green salad and a bowl of soup, they hold their shape well on a shared platter.

Pack one in a lunch bag with a piece of fruit for a savoury midday snack that doesn't need reheating.

File under make-ahead breakfast savoury breakfast muffins spelt breakfast recipe spelt muffins tomato feta muffins

Frequently Asked Questions

Expand All:

Why are my spelt savoury tomato breakfast muffins dense instead of light?

Dense muffins usually come from overmixing the batter. Spelt flour has less gluten strength than wheat, so stirring too much develops what little structure it has and turns the crumb heavy. Fold the wet and dry ingredients together just until the flour disappears, lumps and all, and stop there.

Can I use whole wheat flour instead of spelt flour in this recipe?

Yes, whole wheat flour works as a straight swap, though the crumb bakes slightly denser and drier. Add an extra tablespoon of milk to the batter to compensate. Spelt gives a softer texture and a milder, nuttier flavor, which is why it's the better fit here.

Can I freeze spelt savoury tomato breakfast muffins after baking?

Yes, wrap each muffin individually and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for about an hour, then warm in a 160 C / 320 F oven for 8 to 10 minutes. Freezing individually keeps the crumb from turning soggy on thaw.

What goes well with spelt tomato breakfast muffins for a brunch spread?

Soft-boiled eggs, a green salad, or a bowl of tomato soup all pair well since the muffins are savoury rather than sweet. A smear of cream cheese or butter on the cut side rounds them out. They also work packed in a lunch bag with fruit on the side.

Are spelt savoury tomato breakfast muffins dairy-free?

No, this version contains dairy from the feta cheese and milk in the batter. To make them dairy-free, swap the milk for an unsweetened plant milk and leave out the feta or replace it with a dairy-free cheese alternative. The texture stays close to the original either way.

What's the difference between these and a plain cheese breakfast muffin?

The tomato and sun-dried tomato add moisture and a slight tang that a plain cheese muffin doesn't have, while spelt flour gives a softer, nuttier crumb than standard wheat versions. The feta still delivers the salty bite you'd get from a classic cheese muffin, just balanced against the tomato.

Spelt Tomato Breakfast Muffins: Soft and Savoury Bites

Why You’ll Love This Recipe

Ingredient Notes

Spelt Tomato Breakfast Muffins: Soft and Savoury Bites

Description

Ingredients

Dry Ingredients

Wet Ingredients

Mix-ins