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.
Watch my video tutorial!
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! 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! 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.
