Green Chili Pesto Muffin

4 from 2 votes

Pesto muffin is baked using whole wheat flour and green chili & basil pesto. It is just a little twist of the classic pesto pasta in a muffin form.
Prep Time 30 minutes
Cook Time 26 minutes
Total Time 56 minutes
Served AsBreakfast, Brunch, Snacks
CuisineBakery, Fusion
Servings 8


  • 1 1/8 cup whole wheat flour
  • 2 tbsp corn flour
  • 1 teaspoon baking powder
  • ½ tsp baking soda
  • ¼ cup olive oil
  • 1 tbsp castor sugar
  • ¼ cup cream I used Amul fresh cream
  • ½ cup full fat milk
  • ¼ tsp pepper powder
  • 2 teaspoon red chili flakes
  • ¼ cup hot water
  • Grated cheese or roasted sesame seeds optional for topping
  • Pesto paste: 1 tbsp lemon juice extracted from a medium sized lemon
  • 1/2 tbsp lemon zest
  • 1 tbsp chopped fresh basil leaves or dried basil leaves
  • 5 - 6 green chilies
  • 2 tbsp olive oil
  • 6 garlic cloves
  • ½ tsp salt or as required
  • ¼ cup chopped walnuts
  • ¼ cup grated cheese


  • Sieve whole wheat flour, corn flour, baking soda and baking powder for 2 – 3 times and set aside in a bowl.
  • Make the pesto paste in a blender by blending together all the ingredients given.
  • Place the cream in a mixing bowl and whisk until it turns a little creamy.
  • Dissolve sugar in milk and add it to the cream.
  • Stir in the pesto paste and olive oil. Mix until the ingredients are combined well.
  • Fold the dry ingredients in batches along with hot water until you get a batter consistency.
  • Preheat oven @ 190c
  • Align a baking tray with muffin cups, pour the batter until ½ - ¾ level in each cup and bake @190c for 25 minutes.
  • After 25 minutes, top with cheese or sesame seeds(optional) and bake for 1 more minute.


Hot water can be replaced with room temperature water if using regular atta.
Since i used fresh ground samba wheat flour, i used hot water to soften the gluten and get a lighter texture.

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4 from 2 votes

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Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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