Our Top 10 Muffin Recipes for Perfect Mornings

31 of the Best Muffin Recipes for Spring

20 Fruity Muffin Recipes

69 Muffin Recipes You'll Want to Make Again and Again

How to Make Healthy, Kid-Friendly Muffins with Your Family

If You're Not Eating Your Muffins Like This, Then You're Doing It Wrong

21 Diabetic-Friendly Muffin Recipes

9 Secrets to Getting a Perfect Bakery-Style Muffin Every Time

Can You Freeze Muffins? Yes—Here's How

How to Make the Best Mozzarella Tomato Basil Bread

32 Healthy Tomato Recipes

16 Blueberry Muffins Worth Getting Up For

How to Make Gluten-Free Blueberry Muffins Like a Pro

23 Muffin Tin Breakfast Recipes for Busy Mornings

54 Adorable and Delicious Muffin Tin Recipes

32 Best Fresh Tomato Recipes

How to Make Copycat Panera Tomato Soup in 30 Minutes

28 Classic Tomato Soup Recipes

People Can't Stop Talking About Ina Garten's Corn Muffins—Here's Why

TEST KITCHEN APPROVED

Tomato Spice Muffins

Name: Tomato Spice Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: about 2 dozen
Ingredients: 4 cups all-purpose flour; 2-1/2 cups sugar; 2 teaspoons ground cinnamon; 1-1/4 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; 1/4 teaspoon pepper; 2 eggs; 1/2 cup butter, melted and cooled; 2 teaspoons vanilla extract; 5 cups seeded quartered tomatoes (about 6 medium); 1 cup raisins

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Nancy Andrews

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 24, 2022

I'm always on the lookout for recipes using garden produce. Although I'm the only one in our family who likes tomatoes, my husband and daughter love these muffins. They have a yummy spice flavor, and the tomatoes keep them moist.

TEST KITCHEN APPROVED

Tomato Spice Muffins

Contest Winner

1 Reviews Add your review

Yield:about 2 dozen

Prep:20 min

Cook:25 min

Save Saved Saving email print

Ingredients

4 cups all-purpose flour
2-1/2 cups sugar
2 teaspoons ground cinnamon
1-1/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon pepper
2 eggs
1/2 cup butter, melted and cooled
2 teaspoons vanilla extract
5 cups seeded quartered tomatoes (about 6 medium)
1 cup raisins

Text Ingredients

Shop Recipe

Directions

1
In a large bowl, combine the first nine ingredients; set aside. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped. Add to dry ingredients; stir just until moistened. Fold in raisins.

2
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.