Dillicious Herb-Stuffed Muffins from Sweet Debbie’s Organic Cupcakes

Dillicious Herb-Stuffed Muffins Sweet Debbie's Organic Cupcakes

Dillicious Herb-Stuffed Muffins from Sweet Debbie’s Organic Cupcakes

Today we have a delicious savory recipe for March Muffin Madness, Dillicious Herb-Stuffed Muffins! This recipe is graciously being shared by Debbie Adler, the founder/owner of Sweet Debbie’s Organic Cupcakes and author of Sweet Debbie’s Organic Treats:  Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery. These muffins, like all of Debbie’s recipes, are gluten free, dairy free, egg free, soy free, sugar free, and nut free.

Enjoy learning more about Debbie and her Dillicious Herb-Stuffed Muffins (see the whole line-up of bloggers, blogs, and muffin recipes here) and be sure to leave a comment on today’s post to enter the MMM giveaway that will be conducted on March 31 and includes three different muffin pans (mini 24-cup, steel 12-cup, or cast iron 6-cup), an immersion blender, a spiral vegetable slicer, an electric pressure cooker, a 14-cup food processor, and—listen to this!—a Blendtec all-in-one-kitchen appliance (with Wildside Jar) ! Thanks to the folks at Blendtec for sponsoring our Super Grand Prize! Please remember that EVERY comment in the series will be an entry for the final giveaway, so if you’ve missed some posts, take a moment and visit them and leave a single comment on each to get in the maximum number of entries. (FYI: You can also check out all the prizes on the sidebar right beside this post.)

Debbie Adler Sweet Debbie's Organic Cupcakes

Debbie Adler Sweet Debbie’s Organic Cupcakes

As I shared when I featured Debbie and her cookbook in my recent Suite of Sweets for Sweethearts (SSS) event, Debbie opened Sweet Debbie’s Organic Cupcakes with the intent to simply share sugar-free treats. She’d discovered that sugar-free living worked best for her own health and wanted to share her much-loved treats with the public. Not long after Debbie’s sugar-free bakery treats became popular, her son was diagnosed with life-threatening food allergies. She regrouped and began creating cupcakes and other treats that he could eat. To her surprise, her bakery became even more successful and she decided to share her recipes in a cookbook for all those who can’t make it to her Los Angeles bakery to sample her delicious treats firsthand.

Sweet Debbie's Organic Treats Cover for Amazon Link

If you missed my SSS event, you’ll definitely want to check out her recipe for Salted Caramel Apple Muffins that she shared earlier.

Salted Caramel Apple Muffins Sweet Debbie's Organic Treats by Debbie Adler

Salted Caramel Apple Muffins from Sweet Debbie’s Organic Treats by Debbie Adler

Debbie offers a lot of sweet recipes. After all, she is “Sweet Debbie, but let’s get to her Dillicious Herb-Stuffed Muffins.  As she says in her book:

“And now for something completely different, a savory muffin with all the most vibrant herbs your spice rack or garden can hold. My favorite is dill. Its fragrance and flavor enhance any dish. And with the additions of rosemary, thyme, and oregano, this muffin smacks of a garden Alice Waters might have planted. Maybe you and your kids can plant these herbs in the backyard and have them at your fingertips whenever you feel the urge to have a Dillicious Muffin.”


Debbie’s Dillicious Herb-Stuffed Muffins Recipe

Dillicious Herb-Stuffed Muffins from Sweet Debbie’s Organic Cupcakes
Recipe type: Bread, Breakfast
  • 12 standard-size paper baking cups
  • 1 small cauliflower (about 12 ounces), divided into small florets
  • 1 cup unsweetened plain rice milk
  • 1 teaspoon apple cider vinegar
  • 2 cups gluten-free all-purpose flour
  • 6 teaspoons minced fresh dill, or 3 teaspoons dried dill (see notes for substitution options)
  • 2 teaspoons finely minced fresh rosemary, or 1 teaspoon dried rosemary
  • 2 teaspoons dried thyme
  • 2 teaspoons minced onion
  • 2 teaspoons sodium-free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon dried oregano
  • ½ teaspoon guar gum
  • ½ teaspoon chili powder (optional)
  • ½ teaspoon fine sea salt
  • ¼ cup grapeseed oil
  • ¾ cup shredded vegan, soy-free cheddar cheese (I use Daiya cheddar cheese)
  • 1 tablespoon dried dill
  1. Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
  2. Steam the cauliflower florets in a medium size saucepan for about 15 minutes, or until tender. Transfer the florets, a few at a time, to a potato ricer and push them through into a medium-size bowl. This will give you lumpless cauliflower puree.
  3. Mix together the rice milk and vinegar in a 2-cup measuring cup.
  4. Whisk together the flour, dill, rosemary, thyme, onion, baking powder, baking soda, oregano, guar gum, chili powder, if using, and salt in a large bowl. Make a well in the middle.
  5. Add the cauliflower puree, rice milk mixture and grapeseed oil, and stir until the liquid is absorbed and the batter is smooth. Fold in ½ cup of the cheddar cheese.
  6. Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full. Top each with the remaining ¼ cup of cheese. Dust the top of each with a sprinkling of dill.
  7. Bake the muffins for 18 to 20 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.
  8. Transfer the muffin tin from the oven to a wire rack and let sit for 10 minutes before removing the muffins to cool completely.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Makes 12 standard-size muffins

Shirley here: One reader asked Debbie about substituting for the dill. Debbie replied: "You can substitute any herb that you enjoy, such as oregano or tarragon. Maybe even dried basil. The options are endless."

This recipe is linked to Gluten-Free Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Gluten-Free Fridays, and Whole Food Fridays.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


65 Responses to “Dillicious Herb-Stuffed Muffins from Sweet Debbie’s Organic Cupcakes”

  1. susan reed on March 10th, 2014 12:02 am

    Yumm will try these tomorrow

  2. Emily on March 10th, 2014 1:06 am

    What an interesting combination… I love that it calls for things we can actually eat! No dairy or gluten:-)

  3. insiya on March 10th, 2014 4:39 am

    Looks good. I like how dill is used as sprinkles in this savory muffin!

  4. Tina on March 10th, 2014 9:43 am

    Yum muffins for dinner lol :) and vegan looks like a winner can’t wait to try

  5. mysweetiepiepie on March 10th, 2014 11:29 am

    I’ve never tried savory muffins before but I will now.

  6. Jeanette | Jeanette's Healthy Living on March 10th, 2014 11:38 am

    Love the idea of a savory muffin and how clever with the cauliflower (one of my favorites)

  7. Fatcat on March 10th, 2014 11:48 am

    Hi Shirley, yes I am still here and still GF. I will never go back and 2 of my children have joined me, so we are a half and half family. It has its challenges with a mixed kitchen, but we are doing pretty good. Thanks for visiting my blog!

  8. Aili Galasyn on March 10th, 2014 12:36 pm

    Will this recipe work with almond milk?

    • Debbie Adler on March 10th, 2014 1:28 pm

      Yes, the recipe will work with almond milk. Enjoy!

      Debbie Adler

  9. Donna Smith on March 10th, 2014 1:29 pm

    Look forward to trying these! Yum!

  10. Carina on March 10th, 2014 2:25 pm

    These look amazing, I can’t wait to try them! Thank you for posting this recipe.

  11. Venessa F. on March 10th, 2014 6:26 pm

    Wow! What a wonderful way to get more veggies in. I love cauliflower recipes.

  12. Lindsay Ham on March 10th, 2014 7:35 pm

    I love the savory-ness of this recipe! Can’t wait to try it out!

  13. Elise on March 10th, 2014 7:38 pm

    Does it matter what kind of flour I use? Would almond work? They sound good!

    • Debbie Adler on March 15th, 2014 6:10 pm

      I’ve never made it with almond flour but you can try it and tweak it to make it work. I’m sure it will be delicious! Thank you for writing…

      Debbie Adler

  14. Jamie S. on March 10th, 2014 8:16 pm

    So many to try….thanks

  15. julie on March 10th, 2014 8:35 pm

    what a great way to get some veggies in something the kids might eat!

  16. Linda S on March 10th, 2014 9:24 pm

    Mmmm, these sound amazing. Thank you.

  17. Sheila S on March 10th, 2014 10:03 pm

    A savory muffin is a nice change from sweet. Sounds tasty.

  18. Lynn on March 11th, 2014 10:32 am

    Sounds amazing!

  19. Tracey on March 11th, 2014 10:54 am

    You had me at cauliflower

  20. Susan Scott on March 11th, 2014 11:45 am

    These are great! I like savory and they turned out just perfect for me! Trust me, they go great with chili on a cold day, but they are good anytime!

  21. Laura O| Petite Allergy Treats on March 11th, 2014 9:02 pm

    Hi Debbie! I absolutely ADORE your Organic Treats recipe book! I think it’s very admirable to find you use whole grain gluten free flours full of nutrition, instead if less expensive starches with no nutritional value. You rock!

    Thanks for sharing you special Savory Dill Herb Muffins.

    Laura O| Petite Allergy Treats

  22. Sharon on March 11th, 2014 9:41 pm

    Yum! I have some fresh dill frozen from last year. Will try these!

  23. Bethany Wiggins on March 12th, 2014 3:43 pm

    Thank you so much for sharing. I am desperate for great GF recipes. This blog is great.

  24. Cindy W. on March 12th, 2014 6:46 pm

    Sounds wonderful. Thank you for sharing.

  25. Heather on March 12th, 2014 9:13 pm

    Savory gooodness! I will have to tinker around for my own dietary restrictions and try this soon!

  26. clarissa west on March 12th, 2014 10:43 pm

    These sound like they’d make a great substitute for dinner rolls.

  27. Teufelchen on March 13th, 2014 2:07 am

    They sound like they would greatly accompany a barbecue. And we are planning one tomorrow (The first one this year), I think I give them a try.

  28. Bev maiers on March 13th, 2014 9:42 am

    These sound like they would be great with a roast. I also will need to go back and look at the salted caramel apple muffin.

  29. Tessa on March 13th, 2014 1:05 pm

    these already caught my eye! savory!

  30. Ronalyn Hurley on March 13th, 2014 3:06 pm

    Interesting recipe.

  31. Laurel on March 13th, 2014 4:01 pm

    Gosh those look good. I’d like to try them with broccoli as well, that way I could take my broccoli cheese soup with me.

  32. Cheryl Harris on March 13th, 2014 10:22 pm

    I’ve never thought of savory muffins…but oh! I missed the Salted Caramel Apple Muffins the 1st time around and I’m so glad you linked to them, Shirley!

  33. Mary Tokar on March 14th, 2014 12:20 am

    love the savory idea!

  34. Laureen on March 14th, 2014 1:39 pm

    This looks like a really savory muffin! They’d go great with roasted potatoes and chicken. YUM

  35. Patricia A. Hoffmeister on March 14th, 2014 3:26 pm

    I really must try these.

  36. Terisa on March 14th, 2014 3:48 pm

    I love herbed muffins but I am very allergic to dill. Is there something I can substitute?

    • Debbie Adler on March 15th, 2014 8:47 pm

      Hi Terisa,

      You can substitute any herb that you enjoy, such as oregano or tarragon. Maybe even dried basil. The options are endless. Please let me know how it turns out!

      Debbie Adler

  37. Kasey on March 15th, 2014 4:58 am

    These muffins are very interesting. I’ve never seen a recipe like this before.

  38. Susan on March 15th, 2014 12:06 pm

    Interesting recipe – I’m not a fan of dill, but my husband loves pickles. I could make these for him to go with a hearty dinner like pot roast …

  39. Donna B on March 15th, 2014 11:15 pm

    I’ll have to try making these!

  40. patricia on March 15th, 2014 11:18 pm

    These savory muffins sound so interesting. Something I would like but not the hubby.

  41. Christa on March 16th, 2014 11:20 am

    Ohhh!!! Sneaky way to get those veggies in there. :)

  42. Katie on March 18th, 2014 1:35 pm

    Yum! These look fantastic! I love a savoury muffin!

  43. Michelle Cantwell on March 18th, 2014 9:06 pm

    I’ve never tried a savory muffin. Guess I will now!

  44. Karol on March 18th, 2014 11:20 pm

    These look ridonculous lol. I’m not sure I’d ever have the patience to make something with this many ingredients, but they look super good.

  45. Kinsey on March 20th, 2014 1:31 am

    savory option…like it!

  46. Heather on March 20th, 2014 3:13 pm

    I’ve never tried a savory muffin. Can’t wait to try!

  47. Amanda on March 20th, 2014 6:15 pm

    I forget about how yummy savory muffins are – thanks for reminding me!

  48. Linda on March 21st, 2014 3:36 pm

    Ya! for savory muffins! Thanks.

  49. Helen V on March 22nd, 2014 6:36 pm

    love savory muffins too!

  50. Erin on March 25th, 2014 3:40 pm

    So excited to make these! Thanks!!!

  51. Wendy on March 28th, 2014 8:56 pm

    Savory muffins with cauliflower! Wow!! Definitely going to have to make these. I’m really curious as to how they’ll taste!

  52. susan reed on March 29th, 2014 8:05 pm

    You have kept me in the kitchen all month

  53. Lewann Rice on March 29th, 2014 11:55 pm

    I haven’t made savory muffins before and I think these should be the first I have! Sounds so good!

  54. Janelle on March 30th, 2014 9:42 am

    I’ve had herb scones before but never herb muffins. Thanks for the recipe!

  55. Tracy Mann on March 31st, 2014 1:17 am

    Looks great to serve with soup!

  56. Megan on March 31st, 2014 7:59 pm

    These sound interesting, I like how they incorporate veggies

  57. Sarah on March 31st, 2014 11:14 pm

    Cool idea to incorporate veggies in a muffin!

  58. Lori Lewis on March 31st, 2014 11:14 pm

    I would make these savoury muffins as a biscuit with dinner. What the heck is guar gum though & can I omit that?

  59. Ilissa on March 31st, 2014 11:15 pm

    cauliflower! That’s so cool!

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