These Sundried Tomato Savoury Muffins with rainbow hummus frosting look as amazing as they taste. A fantastic twist on the sweet treat that muffins/cupcakes are; this savoury version is a quick & healthy on-the-go snack.
Comfort food doesn’t necessarily have to be hearty stews and pies; these savoury muffins with sun-dried tomato are a comfort food galore – with a healthy rainbow hummus frosting. We’ve all heard of tomato focaccia, so why not tomato muffins, too.
I love making treats like this because they are prepared as individual portion sizes, ready to grab-and-go at any time.
While the rainbow hummus frosting is definitely fun (and tasty), it’s not 100% necessary either, do these savoury muffins can easily be transported for a day-time snack while out and about.
You may have already seen my recipe for Rainbow Vegetable savoury cupcakes, with an avocado frosting from last year.
This time I’ve kept things even simpler with a muffin flavour made up of sundried tomatoes and sunflower seeds.
The tomatoes provide a pleasant zing of flavour that makes these treats super more-ish.
Plus, if you want you can even swap out the rainbow hummus frosting for a delicious avocado ‘guac’ frosting, and it will also be delicious with these savory muffins.
Who needs dessert hummus when you can have savoury muffins with a yummy rainbow (all-natural) hummus frosting.
One of my favourite ways to eat these muffins is straight from the oven, cut in half, with a swipe of herby, garlicky butter on – it’s to die for.
In fact, I even have a DIY to make your own compound butter so you can include whatever herbs you like.
Either way, with the rainbow frosting, these sun-dried tomato savoury muffins are sure to be the star of the show.
Add-In Options For These Savoury Muffins:
I kept things nice and simple ( and healthy), for this recipe. However, it’s worth noting that there are a few customisations you could do to customise your savoury muffins to your personal tastes. If adjusting the recipe then I’d usually suggest removing some of the sunflower seeds and adding round 1 cup of add-ins.
Adding Cheese: Cheese muffins have a delicious crispy, cheesy shell which is always a wonderful thing. Adding cheese will obviously bump up the fat and calorie levels in these muffins. Still, even just a small handful of shredded mozzarella or feta can pack a lot of flavour, without too many additional calories ( if that’s something you’re worried about) and turn these into ‘pizza muffins’.
Additional Vegetables: As I mentioned above, I’ve made a previous rainbow vegetable savoury cupcake option packed with vegetables. I wanted to keep things really simple here. However, if you’re wanting to sneak in extra veggies for more nutrition then Spinach, courgette, and mushrooms, olives are all great when paired with tomato.
However, if you want to use courgette then it’s essential to squeeze out any excess liquid. I like to do this by grating it into a cheesecloth then squeezing it over the sink, to get out the juice.
Extra Herbs & Spices: Luckily, tomato is an ingredient that works well with a massive variety of herbs and spices. This means that you can experiment with your favourite ones, to find your perfect combinations. Suggestions include Basil, oregano, parsley, rosemary. Thyme etc.
Note* You can also add onion or garlic powder to the mix as a simple way of adding the flavours to the cupcakes.
How to Make The Sundried Tomato Savoury Muffins
For the full list of ingredients, then read the recipe below. However, there are a few notes regarding the ingredients:
- I already mentioned above about possible add-ins, so feel free to experiment a little in that regard.
- The Sunflower Seeds: It’s best to lightly toast these for a couple of minutes before adding them to the muffin mix. This will make them taste ( and smell) delicious.
- Sundried Tomatoes: For this recipe, I used store-bought sundried tomatoes, but it is possible to make homemade sun dried tomatoes if preferred. They can be made from a variety of different types of tomatoes including grape, plum ( roma tomatoes) and cherry tomatoes. I don’t yet have a sun-dried tomatoes recipe up on the blog, but it’s coming soon.
Note* For the perfect tomato consistency, you can blitz them in a food processor, until the desired consistency. Alternatively, chop very finely.
- Hummus for frosting
Combine the flour, baking powder, baking soda, salt, red paprika and cumin. You can easily do this in a large bowl, with a whisk or in a stand mixer.
Next, add the butter, eggs and milk. It helps if the butter is very soft, almost melted. Mix until you obtain a consistent texture, with no lumps.
Fold in the sundried tomatoes and sunflower seeds. ( If you include any add-ins then fold them in here too)
Divide the batter in a lined or greased muffin tin – fill each mould to the top.
Bake in the oven at 175ºC for 18-20 minutes, until the top of the cupcakes becomes golden.
Set aside to cool off to room temperature.
You can enjoy them warm as is (even better with a swipe of garlic butter/ homemade herby compound butter).
Or you can top them with some rainbow hummus frosting. They will be delicious.
To frost the cupcakes, first layer the different colours of hummus on a piece of baking sheet.
Then carefully roll the baking sheet and insert it into a pipping bag. You don’t need any special nozzle.
Frost the savoury muffins.
How to Store the Sundried Savoury Muffins
Store the “naked” cupcakes in an air-tight container in your pantry/cupboard for up to 7 days.
The “frosted” cupcakes can be stored in the fridge in an air-tight container for 2-3 days. They are best enjoyed right after frosting.
If you try this recipe, then I’d appreciate a rating and your thoughts in the comments below. Also, feel free to tag me in your recreations @Alphafoodie.
Sundried tomato savoury muffins
- 1.5 cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon red paprika powder
- 1 tablespoon Cumin seeds
- 1 cup milk
- 6 tablespoons sunflower oil
- 2 eggs
- 1 cup sun dried tomatoes chopped finely
- 1 cup sunflower seeds pre-toasted
- Combine the flour, baking powder, baking soda, salt, red paprika and cumin. You can easily do this in a large bowl, with a whisk or in a stand mixer.
- Next, add the butter, eggs and milk. It helps if the butter is very soft, almost melted. Mix until you obtain a consistent texture, with no lumps.
- Fold in the sundried tomatoes and sunflower seeds. (If you're including any add-ins then fold them in here too)
- Divide the batter in a lined or greased muffin tin - fill each mould to the top.
- Bake in the oven at 175ºC for 18-20 minutes, until the top of the cupcakes becomes golden.
How to Store the Sundried Savoury Muffins:
- Store the "naked" cupcakes in an air-tight container in your pantry/cupboard for up to 7 days.
- The "frosted" cupcakes can be stored in the fridge in an air-tight container for 2-3 days. They are best enjoyed right after frosting.
- Optional Add-ins are listed in the blog post
- The Sunflower Seeds: It's best to lightly toast these for a couple of minutes before adding them to the muffin mix. This will make them taste ( and smell) delicious.
- Sundried Tomatoes: For this recipe, I actually used store-bought sundried tomatoes but it is possible to make homemade sun dried tomatoes, if preffered. They can be made from a variety of different types of tomatoes including grape, plum (roma tomatoes) and cherry tomatoes. I don't yet have a sun-dried tomatoes recipe up on the blog, but it's coming soon.