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These Mediterranean savory muffins with rainbow hummus frosting look as amazing as they taste. This fun recipe is a quick and healthy snack on the go.
These savory muffins with sun-dried tomatoes are comfort food galore—with a unique twist of a healthy rainbow hummus frosting. I love making treats like this because they are prepared in individual portion sizes, ready to grab and go at any time. The tomatoes provide a pleasant zing of flavor, making these treats super appetizing.
While the rainbow hummus frosting is fun and tasty, it’s not 100% necessary. Another way to enjoy these muffins is straight from the oven, cut in half, and spread with some herby, garlicky butter. Either way, these Meditteranean-inspired savory muffins will surely be the star of your next gathering or cookout.
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Ingredients
- Flour: I love using whole-wheat flour for this recipe, but you can also use all-purpose flour or a 50-50 blend.
- Sun-dried Tomatoes: Use store-bought or homemade sun-dried tomatoes. They can be grape tomatoes, plum (Roma tomatoes), cherry tomatoes, etc.
- Sunflower Seeds: You can lightly toast these for a few minutes before adding them to the muffin mix. This will make them taste and smell delicious.
- Milk: I used whole milk for a richer flavor. Use reduced- or low-fat if preferred.
- Oil: I used sunflower oil. You can use other neutral vegetable oil, but avoid strong-tasting ones like extra virgin olive oil.
- Eggs: To help bind the mixture.
- Raising agents: You need both baking powder and baking soda.
- Spices: Salt, paprika, and cumin seed. You can also add other herbs like thyme or oregano.
- Frosting: This is optional. You can use just some butter, cream cheese frosting, avocado-based frosting, or, as I have, a rainbow hummus topping (I have several differently flavored hummus recipes on the blog).
How to make Mediterranean savory muffins
First, preheat the oven to 350ºF/175ºC.
Prepare the batter: I like to finely chop sun-dried tomatoes into small pieces. You can also blend them to achieve a smooth texture if wanted.
Next, combine the dry ingredients (flour, baking powder, baking soda, salt, paprika, and cumin). You can easily do this in a large bowl, with a whisk, or in a stand mixer. Then, add the wet ingredients (milk, oil, and eggs). Mix until the texture is smooth and free of lumps. Then, fold in the sundried tomatoes and sunflower seeds.
Bake the muffins: Divide the batter into a muffin tin lined with liners or greased, filling each cup to the top. Then bake in the oven at 350ºF/175ºC for 18-20 minutes, until the tops of the muffins become golden.
Take them out of the oven and set them aside to cool on a wire rack. You can enjoy them warm as is or with a bit of butter. You can also top them with rainbow hummus frosting—they will be delicious.
Optional frosting: To frost the muffins, first make your choice of hummus recipes (e.g., use avocado or basil for green hummus, beet for pink-reddish hummus, carrots or pumpkin for orange hummus, and turmeric powder for yellow hummus).
Once the different hummus spreads are ready, layer them on a piece of baking paper. Then, carefully roll the baking paper and insert it into a piping bag. You don’t need any special nozzle. Simply pipe the frosting onto the muffins in a basic swirl or dip shape. Decorate as many or as few of the muffins as you’d like.
Now it’s time to enjoy the sundried tomato savory muffins with rainbow hummus frosting!
How to store
You can store the “naked” savory muffins in an airtight container in your pantry or cupboard for up to seven days. The “frosted” muffins can be stored in the fridge in an air-tight container for 2-3 days. They are best enjoyed right after frosting.
If you have any leftover hummus frosting, you can keep it in an airtight container in the fridge for about 5 days. Enjoy it with veggie sticks or chips.
I know you’ll also love
If you try this savory muffin recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Mediterranean Savory Muffins
Equipment
Ingredients
- 1.5 cups whole wheat flour
- 1 cup sun dried tomatoes chopped finely
- 1 cup raw sunflower seeds
- 1 cup milk
- 6 Tbsp sunflower oil
- 2 eggs
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp paprika
- 1 Tbsp cumin seeds
Instructions
- Preheat the oven to 350ºF/175ºC. Grease or line a 12-cup muffin tin with parchment paper.
- Finely chop sun-dried tomatoes into small pieces or blend them for a smooth texture.
- In a large bowl or a stand mixer, combine the flour, baking powder, baking soda, salt, paprika, and cumin. Add the milk, oil, and eggs and mix well. Fold in the sundried tomatoes and sunflower seeds.
- Divide the batter into the muffin pan, filling each cup to the top.
- Bake in the oven at 350ºF/175ºC for 18-20 minutes until the tops of the muffins become golden.
- Once baked, set the savory muffins aside to cool on a wire rack.Enjoy them warm as is, with a bit of butter, or with rainbow hummus frosting.
Hummus frosting (optional)
- Prepare the hummus recipes you want (e.g., use avocado or basil for green hummus, beet for pink-reddish hummus, carrots or pumpkin for orange hummus, and turmeric powder for yellow hummus).
- Layer the different hummus spreads on a piece of baking paper. Carefully roll the baking paper and insert it into a piping bag. You don't need any special nozzle.
- Pipe the frosting onto the muffins in a basic swirl or dip shape. Decorate as many muffins as wanted. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much butter do you add in?
Hi there,
If you want to use butter instead of sunflower oil, you can still use 6 tablespoons. I hope this helps 🙂