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Pesto Muffins

 Pesto Muffins
“These muffins remind me of my trip to Italy," says Cheryl H. of Columbus, Ohio. "They make great light bites at a buffet or party. I often freeze extra basil so I can enjoy them during cooler months.” TASTY TIP Pair the tasty muffins with a hearty bowl of soup when the air gets nippy…or wrap several with some cream cheese spreads for a quick hostess gift, Cheryl suggests.
12 ServingsPrep/Total Time: 30 min.


  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 3/4 cup vegetable broth
  • 3 tablespoons canola oil
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup loosely packed basil leaves, chopped
  • 1/4 cup chopped walnuts
  • 2 garlic cloves, minced


  • In a large bowl, combine the first five ingredients. In another bowl,
  • whisk the egg, buttermilk, broth and oil. Stir into dry ingredients
  • just until moistened.
  • Set aside 1 tablespoon cheese. Fold the basil, walnuts, garlic and
  • remaining cheese into batter. Fill paper-lined muffin cups
  • two-thirds full; sprinkle with reserved cheese.
  • Bake at 400° for 15-20 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before removing from
  • pan to a wire rack. Serve warm. Yield: 1 dozen.

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Pesto Muffins (continued)

Nutritional Facts: 1 muffin equals 153 calories, 7 g fat (1 g saturated fat), 21 mg cholesterol, 270 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.