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Apr 25, 2022

Tomato Muffins

These Tomato Muffins, with their bright color and mild tomato and cheese flavor, are wonderful for breakfast or a snack. 

Tomato soup muffins on individual plates.

These tomato muffins are mildly flavored with tomato soup concentrate and Parmesan cheese. They are mildly savory, but with a hint of sweetness as well, making them perfect for serving warm with melted salted butter. 

The color may be bright from the tomato soup, but it's all natural coloring, and the flavor is mild. 

Tomato soup muffins halved and buttered.

I would describe the flavor as similar to corn muffin with a little bit of tang from the tomato and savoriness from the Parmesan. 

There is a little bit of sugar in the batter, but not too much, a little less than a teaspoon per muffin. I also added some black pepper to the batter, but you can skip that if you prefer. 

After making yeasted rolls with tomato paste in the dough, I had to try my hand at adding tomato puree to muffins. 

Tomato soup muffins on a plate.

Ingredients for Tomato Muffins:

Dry Ingredients

You will need all purpose flour, corn meal, sugar, baking powder, baking soda, and salt. For the cornmeal, I used a finer milled corn meal. 

Wet Ingredients

You will need large eggs, melted butter, a bit of lemon juice, and a can of condensed tomato soup (I used Campbell's). Once you've mixed the wet ingredients, you'll stir in an ounce of freshly grated Parmesan cheese. 

Tomato soup muffins before baking in a baking pan

Using the standard muffin method of combining the dry ingredients in one bowl and the wet ingredients in the other, this batter comes together in just a few minutes. 

I usually use a portion scoop to divide the batter among the muffin tin cavities for evenly proportioned muffins. The muffin cavities should be about 3/4 full. 

These muffins only take about 18 minutes to bake. The hardest part is letting them cool in the pan for ten minutes before you can enjoy them. 

Tomato soup muffins on a cooling rack.

Possible Additions and Substitutions: 

These tomato muffins (or tomato soup muffins!) are delicious as is, and very kid-friendly too. 

If you'd like to jazz them up, and increase their grown-up appeal, here are some suggestions for substitutions and add-ins. Try each one, or combine two or more for different flavors. 

For the Parmesan, you can substitute grated extra sharp cheddar cheese. Grate the cheese on a box grater so you have pockets of cheesy flavor. Gruyère cheese would be delicious too.... or pepper jack! The possibilities are endless. 

While there is a whole can of concentrated tomato soup in these muffins, the tomato flavor is fairly faint. If you want to up the tomato factor in these muffins, you can add some chopped and drained cherry tomatoes or rinsed and chopped sun-dried tomatoes. 

Other options include adding herbs (sage, basil, thyme, etc.), chopped olives, and even pepperoni, salami. or prosciutto to the batter before baking. 

Tomato Muffins on a plate.

Leftovers and Storage Tips:

Seal leftovers in an airtight container for up to two days at room temperature. 

You can also individually wrap the muffins in plastic wrap, place them in a freezer bag, and freeze them for up to three months. 

To freshen leftovers, heat them individually in the microwave for about 15 to 20 seconds to rewarm. They are delicious split and slathered in salted butter. 

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Tomato Muffins servings on little plates.

Tomato Muffins

Tomato Muffins
Yield: 12 Muffins
Author: Karen's Kitchen Stories
Prep time: 15 MinCook time: 18 MinInactive time: 10 MinTotal time: 43 Min
These Tomato Muffins, with their bright color and mild tomato and cheese flavor, are wonderful for breakfast or a snack.


  • 240 grams (2 cups) all purpose flour
  • 39 grams (1/4 cup) cornmeal
  • 49 grams (1/4 cup granulated sugar)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 10.75 ounce can condensed tomato soup, undiluted
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 2 teaspoons lemon juice
  • 29 grams (1 ounce/1/4 cup) freshly grated Parmesan cheese


  1. Line a 12-cavity muffin tin with paper liners, or grease the cavities with butter. Heat the oven to 400 degrees F. with a rack on the middle level.
  2. In a medium bowl, whisk together the flour, corn meal, sugar, baking soda, baking powder, and salt.
  3. In a large bowl, whisk the eggs until fully combined. Add the tomato soup, butter, and lemon juice, and whisk to combine. Stir in the Parmesan cheese.
  4. Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until all of the flour has been incorporated, but do not over mix.
  5. Fill the muffin cavities 3/4 full with the batter. Bake the muffins for 18 minutes, until a toothpick comes out almost clean.
  6. Let the muffins cool in the pan for 10 minutes before removing them to a wire rack.
  7. Serve warm or at room temperature.

Nutrition Facts



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Muffins, tomato muffins
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Recipe adapted from The Ultimate Muffin Book

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Would you like to comment?

  1. I'm anxious to give these a try. Thanks Karen.

  2. Beautiful color and I'm always looking for new things to serve with pasta. Yum!

  3. Tomato soup is one of those pantry supplies I always have on hand. We usually eat it with grilled cheese sandwiches but I think next time, I'm going to make these cheesy tomato muffins instead!

    1. Tomato soup and grilled cheese are a total favorite here too.

  4. These are perfect for when I'm in an "add a veggie" mood!


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