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).
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.
If you missed my SSS event, you’ll definitely want to check out her recipe for Salted Caramel Apple Muffins that she shared earlier.
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
- 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
- Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
- 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.
- Mix together the rice milk and vinegar in a 2-cup measuring cup.
- 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.
- 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.
- 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.
- 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.
- 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 muffinsShirley 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."
susan reed says
Yumm will try these tomorrow
What an interesting combination… I love that it calls for things we can actually eat! No dairy or gluten:-)
Looks good. I like how dill is used as sprinkles in this savory muffin!
Yum muffins for dinner lol 🙂 and vegan looks like a winner can’t wait to try
I’ve never tried savory muffins before but I will now.
Jeanette | Jeanette's Healthy Living says
Love the idea of a savory muffin and how clever with the cauliflower (one of my favorites)
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!
Aili Galasyn says
Will this recipe work with almond milk?
Debbie Adler says
Yes, the recipe will work with almond milk. Enjoy!
Donna Smith says
Look forward to trying these! Yum!
These look amazing, I can’t wait to try them! Thank you for posting this recipe.
Venessa F. says
Wow! What a wonderful way to get more veggies in. I love cauliflower recipes.
Lindsay Ham says
I love the savory-ness of this recipe! Can’t wait to try it out!
Does it matter what kind of flour I use? Would almond work? They sound good!
Debbie Adler says
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…
Jamie S. says
So many to try….thanks
what a great way to get some veggies in something the kids might eat!
Linda S says
Mmmm, these sound amazing. Thank you.
Sheila S says
A savory muffin is a nice change from sweet. Sounds tasty.
You had me at cauliflower
Susan Scott says
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!
Laura O| Petite Allergy Treats says
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
Yum! I have some fresh dill frozen from last year. Will try these!
Bethany Wiggins says
Thank you so much for sharing. I am desperate for great GF recipes. This blog is great.
Cindy W. says
Sounds wonderful. Thank you for sharing.
Savory gooodness! I will have to tinker around for my own dietary restrictions and try this soon!
clarissa west says
These sound like they’d make a great substitute for dinner rolls.
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.
Bev maiers says
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.
these already caught my eye! savory!
Ronalyn Hurley says
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.
Cheryl Harris says
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!
Mary Tokar says
love the savory idea!
This looks like a really savory muffin! They’d go great with roasted potatoes and chicken. YUM
Patricia A. Hoffmeister says
I really must try these.
I love herbed muffins but I am very allergic to dill. Is there something I can substitute?
Debbie Adler says
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!
These muffins are very interesting. I’ve never seen a recipe like this before.
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 …
Donna B says
I’ll have to try making these!
These savory muffins sound so interesting. Something I would like but not the hubby.
Ohhh!!! Sneaky way to get those veggies in there. 🙂
Yum! These look fantastic! I love a savoury muffin!
Michelle Cantwell says
I’ve never tried a savory muffin. Guess I will now!
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.
savory option…like it!
I’ve never tried a savory muffin. Can’t wait to try!
I forget about how yummy savory muffins are – thanks for reminding me!
Ya! for savory muffins! Thanks.
Helen V says
love savory muffins too!
So excited to make these! Thanks!!!
Savory muffins with cauliflower! Wow!! Definitely going to have to make these. I’m really curious as to how they’ll taste!
susan reed says
You have kept me in the kitchen all month
Lewann Rice says
I haven’t made savory muffins before and I think these should be the first I have! Sounds so good!
I’ve had herb scones before but never herb muffins. Thanks for the recipe!
Tracy Mann says
Looks great to serve with soup!
These sound interesting, I like how they incorporate veggies
Cool idea to incorporate veggies in a muffin!
Lori Lewis says
I would make these savoury muffins as a biscuit with dinner. What the heck is guar gum though & can I omit that?
cauliflower! That’s so cool!