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Savoury Sun-Dried Tomato & Olive Muffins
45 min
Breakfast
Snack
Freezer-friendly
muffins
Total
45 minPrep
10 minCook
35 minContains
gluten
Free from
soy
peanut
tree nut
sesame
Ingredients
-
1 tsp (5 mL)olive oil
-
1large onion, chopped
-
4garlic cloves, minced
-
1 tsp (1 g)dried basil
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1 tsp (1 g)dried oregano
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1 tsp (1 g)dried parsley
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1 tsp (1 g)dried thyme
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¾ cup (112 g)sun-dried tomatoes in oil, drained, chopped
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⅔ cup (90 g)green olives, pits removed, chopped
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1⅓ cups (184 g)all-purpose flour
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2 tsp (9 g)baking powder
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½ tspsalt
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1 cup (240 mL)cold water
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½ cup (120 mL)olive oil
-
Directions
- Heat a medium pan on medium-high heat. Add the oil, onion, and garlic. Cook for 3 - 5 minutes.
- Add the basil, parsley, oregano, and thyme, and cook for 3 minutes. Then add the sun-dried tomatoes and olives, cooking for another minute before removing from the heat. Let cool slightly.
- Lightly grease a muffin tin and preheat the oven to 400°F (200°C)*.
- To a large bowl, add both flours, baking powder, and salt. Mix well. Then add the water, olive oil, and vinegar. Mix until partly combined.
- Then add the onion and sun-dried tomato mixture from the pan to the bowl and gently fold in until just combined. Careful not to over-mix.
- Divide the batter between the muffin tin wells. Place an olive on top if desired and bake on the center rack of the oven for 22 - 25 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the muffins cool slightly before transferring to a cooling rack to cool completely. Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store in an airtight container in the fridge for up to 3 day, or in the freezer for up to 1 month. We recommend re-heating before enjoying.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 26%
• all-purpose flour
Proteins 26%
• chickpea flour
Fruits & Veggies 48%
• large onion
• garlic clove
• sun-dried tomatoes in oil
• green olives
Calcium
No significant sources of calciumFat
• olive oil
• sun-dried tomatoes in oil
• green olives
• olive oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
Can i make savoury muffins without olives?
You bet! You could omit the olives and add more sun-dried tomatoes. Alternatively, some other substitution ideas include pickled onions, tomatoes, or red peppers.
Can I make vegan savoury muffins without gluten?
We've heard a few positive reviews about using gluten-free flour in this recipe but we’re unsure which type was used. A mix of gluten-free flours generally works better than using just one gluten-free flour on its own though. If the dough is too wet, you could add more flour. Do let us know how it goes if you experiment with any gluten-free substitutions!
Can I make savoury muffins without chickpea flour?
We haven't experimented with it much ourselves, but we've heard almond flour works well for others! Buckwheat or oat flour could also be fun alternatives to try.
Leave a comment
These were really nice! I just found them a bit dry so will add more oil to them next time, but really nice flavors with the herbs and spices!
I love it’s savoury. Thank you so much for creating recipe!
Love this recipe! Don’t know why it doesn’t show up when i search for savoury muffins!
I tweaked the recipe a bit added some milk, capers & chilli flakes! Turned out fab!
Oh my god...these are so delicious. They taste like Thanksgiving stuffing. I just want to eat them all.
Fantastic! 😀 I just doubled the quantities of olives 😀
Delicious!
My mix only yielded 11 and they did turn out dry, even though I tend to put a little bit less of the dry ingredients and a little bit more of the wet ingredients. I cooked for only 22 minutes.
Best muffins ever. Love them so much.
Excellent. J'adore. Valeur sûre pour les piques niques et apéro dinatoire
These are great: easy to make, taste delicious and very filling.
I use them as easy meal prep lunch and I always look forward to lunch. Yum! ❤️
These muffins are so good! I've made them many times already because I enjoy them so much. The last few times I made some extra sundried tomato and herb mixture and reserved a bit of that before I added in the olives, and made a super satisfying hummus based pasta sauce out of it by just adding some watered-down hummus and lemon juice.
So tasty and also really filling so I don't find myself wanting to snack. My toddler loves them too.
These are a staple in our home.
I use whole grain flour and add 1-2 tablespoons ground flaxseed. Therefore I also add 0,5-1 dl extra water.
Hello,
I can’t seem to find chickpea flour at my local store. Is there a way I can make it at home? :)
Second time making these. So easy and delicious.
These are amazing!! So flavourful and easy to make. My local grocery store did not have chickpea flour so I substituted for almond flour and they turned out delicious! Perfect savory breakfast which I will be adding to our repertoire. Highly recommend!!
A very tasty savory breakfast! Mine turned out a little dry, I may have folded it too much 😬
It’s my second time making these, absolutely love them! But this time I subbed sun-dried tomatoes (as I was all out) for small cubed feta cheese, same weight in gms, and baked the whole thing in a square 20x20cm tin in my air fryer. Once baked, I cut them into squares and served with sriracha on top (in fancy lines, as you’d see on cake 😂) and it was so so good! I want everyone I know to try them.
Bonjour, très bonne recette que j'ai suivi à la lettre, j'ai du rajouter 4 mn de cuisson, mais j'ai mis mon four en traditionnel et non pas en chaleur tournante. Le moelleux du produit est vraiment agréable.
These are amazing! I subbed gluten free all purpose flour and they turned out perfectly. Love!
These are lovely! I made them exactly as per the recipe and they turned out really well. Next time I will use half a teaspoon of thyme instead of a whole one as I can't really taste the other herbs in this batch but that's the only thing I'd do differently.
Just made these and they are amazing!! I was hesitant to get chickpea flour because I've never used it before but it was so worth it! it adds such a nice flavor.
I also used the oil from the tomatoes in the dough instead of some of the olive oil
Absolutely loved the taste of these, thank you Sadia for an amazing new recipe to have on repeat :) one question though, they turned out on the crumbly side and since I’m not the most experienced baker, I can’t figure out why 😅 what would you recommend for next time? Thank you!
My absolute favorite recipe I've made yet. I have made these so many times now I've lost count and I crave them all of the time. I have made them with sundried tomatoes and on accident, sundried tomato bruschetta (which is now my favorite way to make them). I love to freeze half of my batch since I'm cooking for one. Perfect on the go snack!
Made a batch of these for my bus-trip from Czech republic to Scotland and they went gone in an instance. Loved this!
Really nice recipe. Thanks
hi Sadia, is there anyway to make this recipe gluten free? I was thinking of swapping out the plain flour and using the same quantity of chickpea flour instead - what do you think? need to make for a surprise office birthday potluck on Thursday!
ps. thanks for the consistently soul-soothing dishes and videos :) my friends and I are FANS.
The best!
I’m intrigued by the idea of savoury muffins but I don’t like olives 😟. Is there something that you could suggest as a substitute?
I recently made a batch of these for my colleagues (as a little thank you) and my partner (for his to-go lunch)... I didn't even try them before packing them up, because I was so certain they'd be fantastic, as all of your recipes so far have been in my opinion. My partner was sceptical of this move at first, but changed his opinion as soon as he tried them and then realized whose recipe I was using... we both loved everything so far. These savoury muffins are delicious.
Thank you for this amazing recipe, Sadia. It was so delicious and very filling. Just had a question, would it be alright to make this as a big pie or frittata style instead of a muffin? Just curious...
Love these! I make them whenever I have to use up olives and sun-dried tomatoes in oil. I l particularly like to enjoy them for a savory breakfast. They are very easy to make and so delicious!
Hi,
Is it possible to substitute chickpea flour with gram flour (split chickpea/Chana dal) also known as Basen in Hindi? Please reply. Thank you
These are sooooooooo good! I often have them in the freezer for a quick to go snack that’s savory! YUMMY!!!
These are absolutely delicious! I made them last night because I have a long day today and needed something quick for the road. I did not have chickpea flower and it was too late at night to grind it :D So I used a combination of some all-purpose, oat, millet and amaranth flours, which gave them a nice, sand-like texture but still not dry. Again, a very adaptable recipe - I really like that.
I always have sun dried tomatoes at home because I make a batch myself in the summer. I added some oil from them to the muffins to boost the flavour. They taste great hot and cold :)
This recipe is very loved by my boyfriend now.
I added some smoked paprika powder to the dry ingredients. And some chili flakes to the onion mix in the pan.
It turned out amazing!
I was reading the comments, and some people have very interesting/smart swaps for your recipes.
Is it an idea to make an episode about it on YouTube?
So tasty! I used Bob's Red Mill 1:1 GF AP Flour blend and it worked delightfully. I brought them to a dinner party and they were gobbled up so fast. Whenever I make them, they don't stick around long!
Hi, PUL Team!
What may I substitute the olives for (apart from the swaps suggested in the ingredient box)?
We tried these yesterday and it was so delicious and adaptable, we used yellow bell pepper to replace some of the tomatoes and it still worked out great. They taste like pizza! We’ll be making these often, what a great breakfast/snack option! Thank you, PUL team!
I have made these muffins many times now and every time I'm surprised by how much I love them. Thank you so much for this recipe!
I make a variation of these at least once a month! Great recipe!
Hi there, PUL team!
I'm a bit late as it has been over a week since made these, but I didn't want not to comment. Not having a muffin tin, I used The Spruce Eats' tip to convert these in a quick bread, and I can tell you, I was not disappointed! It turned out to be a delicious foccaccia-like bread 😋 The chickpea flour was definitely a nice taste-wise. I think I'll make it again in not so long ahah
I've made these a few times, they taste great and were pretty easy to make. The last time I made them, I swapped out the olives and sun dried tomatoes for chopped Kimchi, spring onions and cheese. Also tried baking the mixture in a loaf tin in my airfryer. It worked really well! Thanks!
I've made these twice now, and although we adore the taste of them they are very wet on the inside. I was wondering if you could help me to figure out why this happens. Thanks in advance!
These muffins are soft, tasty, and just - so good! I have not made these in a while, but I love how simple they are to make. I would love to see more of these savoury muffins, especially now that I work in shifts and have short breaks! If you like sun-dried tomatoes and olives, you will like these.
My partner and I LOVE these muffins. We're both fans of savory over sweet and these have quickly become a favorite go-to breakfast and afternoon snack option. I've made this recipe upwards of ten times now and keep the ingredients on hand for when we get a craving.
These muffins are delicious! They are easy to make and works well for a go to snack ❤️
Delicious, I made a first attempt with a pre bought mix of gluten free all purpose flour replacing like for like and gram flour. They turned out great but the dough was very wet. I just made a second batch with normal and gram flour, and the dough is a much better texture. I think I'll up the gluten free flour next time I need a gluten free version.
1 of my favorite. Easy to cook and delicious.
Hi Sadia, I am looking forward to trying this recipe. I don't usually like savoury muffins because of their strong egg flavour. I am wondering if I can use the atta flour for this one? (the whole wheat four used to make traditional Indian chapatis?) Also, wondering if you have any serving suggestions? e.g. eating it toasted with butter.. etc. any ideas would be appreciated. Thanks!
Unique- I loved them! I used GF flour w/ the besan
All my family loved it! and itreminded me of the homemade pizza we used to eat in my childhood
😊
i just made them. i had no sun dried tomatoes in oil so i used just dried tomatoes and only all purpose flower. the taste great
easy, yummi, even my non-baker-me made those perfectly 😍
These look ahhhhmazing! I love that they are freezer-friendly (hello, batch cooking! ;)
Quick question: Any feedback on whether gf flour works well with this recipe? OR quinoa flour? Your site is pure inspo! :D
Delicious and easy to make. My kids and my husband love them and so do I ! We had to fight to eat them. 😅
It is wonderful to have such delicious AND healthy muffins. Thank you. 🙏🏻
Please give us other recipes of savory muffins !! More and more ! 😊😋
Best savoury muffins ever! Thank you so much Sadia and the rest of the team for the delicious recipes.. loved every recipe I have tried so far (and I've tried quite a few!). Best thing is that they are always liked by all the members of the family (meat eaters and young daughter included)
I've lost count on how many times I made these muffins now.
I absolutely love them and everyone I made them for was also very impressed :-)
5 - star recipe, love it!
I cannot get enough of your recipes! Well explained and delicious! These muffins are the perfect to-go snack. Thank you!!
Such an amazing recipe - you would never guess they're vegan, they almost taste "eggy". Thank you so much for all your wonderful recipes!
As you support us with these delicious and easy recipes, we have also to support you at least with comments 🤗.
I am very recommend this recipe and I replaced the chickpea flour with crushed oat just because I don't have chickpea flour 😉, and tasted amazing.
Amazing!! loved them
Love them! Even my 2 year-old enjoys them who is very picky ☺️
yum!! yum!! great snack!
I made the sun-dried tomato and olive muffins yesterday to have some hearty snacks on hand. The problem is- I can't stop eating them! SO so good, and very easy to put together. Thanks for the recipe!
One of the best recipes ever - worth trying out!! Thank you :)
We made these lovely olive muffins today and had them with a tomato- and lentil soup and it was delicious. My partner has celiac disease so we switched the all-purpose flour to a gluten free flour and it worked.
Amazing Recipe, will definitely try it.
I was wondering can I replace all the flours in the recipe to Oat flour? And if yes are they the same ratio. I would appreciate it if you let me know.
I thought I would try out this unusual muffin-recipe once... Since then I have made it 3 more times and the muffins were always very popular among my guests. Absolutely worth a try when you want a savoury bite! The olives, dried tomatoes and all the herbs give it such a rich satisfactory flavour!
Hi Sadia and the Pick up Limes Team, I have now baked these muffins twice as part of a homeschooling project with my two kids. We all found them to be really tasty and yummy both times. The first time I made them with only all purpose flour as I didn't have any chickpea flour. The second time I made them I had bought some chick pea flour but I replaced the dry herbs with some fresh basil. We have been eating them for brunch. We will definitely make them again in the near future.
I've made these muffins twice so far - they are great. Moist, soft, and packed with Mediterranean flavours. LOVE it! <3
These turned out to be soooo good, I made it for an office party, but luckily saved 4 pieces for me and my boyfriend to enjoy as a snack the next day. :)
These are so delicious! I even made a cake out of the recipe and the outside turned really crispy which I really liked! <3
My boyfriend said, I need to make them again! :)
Wow Sadia you have done it again! Sooo delicious. Thank you so much for this recipe :)
I was pretty nervous while making this recipe not sure how it will come out, but oh my - these were delicious. Definitely a keeper recipe. Thank you.
Delicious savoury snack. I put in the oil from the sun-dried tomato jar for extra flavour!
I love these. It brings me joy every time I remember I have some in the freezer! Great to pull out and microwave, but even better in a toaster over post-freezer!
so delicious!!!!!! I tasted it and it was so good that I had to come here and tell everyone.
Love these savory muffins!
Just made them and they are delicious! Sharing the recipe with friends as I am sure they will love it too!
The best savoury muffins I've ever tried! I made them in batch for a picnic with friends and everyone loved them! I swapped the chikcpea flour with usual whole-grain flour and added half a can of chickpeas to still get the protein. Also highly recommended!
Love these! I make them almost every week.
Hi PUL! I'm going to try these soon :) Couple of questions - can these be made oil free (or at least with less oil than what this recipe calls for). If there are any oil substitutes - what could they be and in what quantity. Also, is it necessary to use apple cider vinegar or is white vinegar ok in the same quantity (as i'm out of ACV and only have white vinegar at the moment)? Thanks :)
These muffins are so good! Will definitely make them several more times for a snack. Thank you for the recipe Sadia!😊
These muffins are the best savoury snack. They lasted quite a long time and they are best warmed in the micro wave first for a little while. Much love.
I have tried this, specially as a snack for my two year old. We loved it.
I am not exaggerating when saying that between me and my friends, we've made this recipe about 100 times. As muffins, as a loaf, in a sheet pan, in a cake pan - whether for snacks, for breakfast, or a midnight treat - no matter the variation, it never!! disappoints.
These are seriously SO GOOD!!!! Never would have thought of this combo and usually these ingredients are always in our pantry. Thanks!
These are now a regular go to for snack prep for the week and makes an easy breakfast! Soooo delicious fresh out of the oven but I also freeze some of them and then stick them in the air fryer to heat up when I want them.. although the batch doesn’t last longer than a week. They are really delicious and different!
These are amazing! Great taste, great texture. I like to make a batch and snack on them for a few days (if my boyfriend wont eat them all the same day). They stay tasty for a long time. I swap the all purpose flour for gluten free flour and that works fine as well. One of the snacks I can proudly give to my non-vegan family :)
These are delicious - I subbed all-purpose flour for a combination of white whole wheat and whole wheat pastry flours, which gave it a great extra nutty flavor. Thank you PUL team!!
Amazing recipe! When I came across this recipe, I thought it would be perfect for my 5 o clock savoury cravings, and indeed! It fills you up quite good till diner :). I made these muffins a few times already, and usually add a little more dried tomatoes and olives, 'cause I like them so much. Another plus: they stay good for a long time, and don't become dry due to the filling.
These are SO GOOD. I've noticed when working at home that I definitely feel more snacky. These satisfy that craving while so being nourishing. Thank you for creating these! My partner and I LOVE them!
Amazing! My fiance calls these "stuffing muffins," and after he said that, I definitely agree! They are on the richer side. I used almond flour instead of chickpea flour (didn't have any) and left out the dried parsley (also didn't have any). I can't wait for Thanksgiving, I think these would make the perfect accompaniment for Thanksgiving dinner. I might toss in some corn next time to add in a hint of sweetness. Thank you for another great recipe!
great recipe! I’ve made 3x—it’s been a lovely snack to share tho my 7 year old throughout the week!
If I can't find chickpea flour is there a substitute that would work just as good?
For the dried basil, parsley, thyme, and oregano, is it okay if I use shelved spices? Or do you mean fresh ones that I dry out myself? Thanks!
These are delicious! I made 6, using the scaling feature, and they turned out brilliant. I only had fresh basil, so added that along with the olives and tomatoes. I only made 6 to be cautious - I’ll definitely be making them again in a bigger batch to freeze. :-)
I just made these for the second time because the first batch was amazing. This time I used finely chopped soup vegetables instead of olives (which I had run out of) and they still tasted great!
These were a bit oily for my taste but I loved the creative combination of tastes and the care given to include chickpea flour as a source of protein! I'm surely interested in more such savory muffins/breads that would be balanced enough for a breakfast!
I have a list of recipes I’ve been meaning to try FOREVER from PUL and I finally got around to it now that I’m out of school. Thanks for you beautiful aesthetic, original content, and tried and true cooking. Love from Singapore :)
P.S. I also used almond flour, and it worked perfectly!
Thank you, great recipe, I've done it a few times! Healthy but delicious! Just to say there is a mistake there for the chickpea flour in cups: it is rather 123g which is not 1 1/3 cups. Others have added as it said - 1 1/3 cups and they turned out very dry.
These are truly the best muffins (sweet or non-sweet) I have ever eaten, I can't believe how easy they are to prepare! I've already made them twice and both my boyfriend and my parents enjoyed them so much. All your ideas are super inspiring, Sadia. This is also really helpful that you always say what we could swap some of the ingredients for. Thank you a lot for everything that I've learnt from you! ♡
I think this is the best non-sweet muffing I ever eaten.
Thank you for sharing the recipe and your valuable content on both the site and YouTube channel.
I've made already twice the recipe and the only thing I have substituted is the chickpea flour with almond flour.
It gives a touch of nutty taste, I simply love it.
Thank you PUL team!
Those muffins are just delicious ! I already made them 2 times for our picnic to the beach ! And the day after we toasted them in the panini machine it was so good too ! Thank you for your work and your amazing recipes !
The best savory muffins I have ever eaten 😍 So tasty, they are very reminiscent of an Indian snack called Bonda, and I delighted that these are a healthier substitute:-) I made them 4 times already and making them again today:-) P.S I subbed gluten free flour in place of normal flour and it worked perfectly
These muffins are amazing! I already made them 3 times and I feel like I should always have a batch in the fridge from now on! So easy to just grab one (or more) in the morning. Also, they are great to have when an unexpected guest shows up at your door - you have something looking good and super tasty to serve :)
I never normally leave reviews, but I had to, because these muffins were delicious! Moist, fragrant and flavoursome. Will definitely be making these again, but maybe next time I’ll add some jalapeños! Thank you! ☺️
I made them and they are perfect! Thank you for this recipe ❤️
These were soooo delicious. My flat mates and I had to try very hard not to eat them all in one day. I’m not a big fan of olives, but they were lovely in here. 😊
Hey, I really want to try them, but have no chickpea flour. Can I used only regular flour?
Thank you for the great recipes!
100% would recommend! Instead of olive oil I used the leftover oil from the dried tomatoes because I didn't want to throw it away and they still came out great :)