Sundried Tomato and Olive Muffin Tops
Put a savory spin on an old favorite! These Sundried Tomato and Olive Muffin Tops are packed with flavor. They’re great next to a salad or a bowl of soup!
A copy of the Muffin Top Mania! cookbook was provided to me at no cost for review purposes. The recipe is from the cookbook, but the opinions are entirely my own.
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I love a good muffin top. I’ve eaten plenty of them over time…but I’ve never baked muffin tops at home. (Usually they just turn into full-fledged muffins.) This is all about to change! One of my good friends recently released a cookbook with 51 muffin top recipes. 51!
I’m about to go all Julia & Julia on this book and bake a new muffin top recipe each week for a year. That last week? I’ll reserve that week to go back and bake my favorite one again!
Savory Spin
I met Shashi Charles of Savory Spin many years ago. At first we became good blog friends, and then we became good real-life friends. We’ve even been co-workers together (we both worked remote). She’s visited us in both New York and North Carolina, and we have long conversations about food. (Imagine that!) If you’re looking for fun new recipes with a “healthy-ish spin,” then definitely check out Shashi’s blog.
But back to muffin tops! Shashi recently published Muffin Top Mania!, a collection of 51 sweet and savory muffin top recipes. As she notes, “…because who loves a soggy muffin bottom!” Shashi’s not wrong. I eat muffin bottoms, but the tops are my favorite!
What is a Muffin Top?
As Shashi points out in her book, a muffin top is not a cookie or a scone…it’s literally the top of a muffin. I know many folks who eat their muffins starting with the bottom first. That way, you can save the best for last! The flattish, round dome on top of the muffin is usually packed with nuts, chips and crumbled goodness. They’re slightly crispy on the outside and cake-like in the middle. They’re delicious!
But wait. Don’t I need a special pan in order to bake muffin tops at home? Nope! Sure, they sell a muffin top pan, and you could certainly use one of those. However, all of the recipes in this cookbook can be baked with parchment paper and a standard baking sheet.
Sundried Tomato and Olive Muffin Tops
When I flipped through Muffin Top Mania!, I truly didn’t know where to begin. There are so many flavors that caught my attention! Pumpkin Spice Muffin Tops (or MT’s as Shashi calls them) were high up on the list. I love baking with pumpkin spice seasonings. Of course, the classic Blueberry version was calling my name, too. (Shashi snuck some ground flax in there for added fiber – pretty cool!)
However, when I landed on the savory muffin top recipes, I knew where to begin. I initially looked at the Cheddar Jalapeno Muffin Tops – after all, cheddar cheese + jalapenos pair so well together! I ultimately decided to start with the Sundried Tomato and Olive Muffin Tops recipe. I do love Mediterranean flavors – and I just so happened to have all of the ingredients in the fridge already. (Isn’t that how it usually goes? You end up making something based on what you have around.)
These Sundried Tomato and Olive MT’s are incredibly easy to make. The recipe makes 4, although you could easily double it if needed. My wife walked into the kitchen as these muffin tops were cooling, and she said it smelled like pizza. She’s not wrong. The flavor of these MT’s is fantastic! Think crispy edges and softer middle…and studded with chopped olives and sundried tomatoes. Yum.
These Sundried Tomato and Olive Muffin Tops would be an excellent side dish alongside a salad in the summer or a bowl of soup or chili in the winter. They’re easy to whip up, and they don’t require any special bakeware. Plus, the sky is the limit in terms of flavor variations!
How to Store Leftovers
Leftover muffin tops should be stored in an airtight container in the refrigerator for up to a week. They can also be stored in airtight containers in the freezer for up to 3 months. Just let thaw at room temperature and then toast lightly before serving.
If you’re looking for a fun new cookbook for your collection, then I recommend checking out Shashi’s book, Muffin Top Mania! They’re not scones…they’re not cookies…they’re muffin tops! And there are 51 different versions in this book. Happy Baking!
Did you bake this Sundried Tomato and Olive Muffin Tops recipe at home? Leave a comment and tag Shashi (@Savoryspin) and me (@Spicedblog) on Instagram – we’d love to see your version!
Sundried Tomato and Olive Muffin Tops
Ingredients
- 1 cup all-purpose flour
- ⅓ tsp salt
- 1 tsp baking powder
- ½ tsp oregano
- 1 large egg
- 3 Tbsp butter melted
- 1 Tbsp unsweetened almond milk
- ¼ cup olives
- 3 Tbsp sundried tomatoes
Instructions
- Preheat oven to 375°F.
- Add the dry ingredients (all-purpose flour, salt, oregano and baking powder) to a medium bowl; mix well.
- Add the wet ingredients (egg, melted butter and milk); mix well.
- Slice the olives and sundried tomatoes and fold them into the batter.
- Add spoonfuls of batter to a parchment-lined baking tray to make 4 muffin tops. Gently shape the muffin tops as necessary.
- Bake for 20 minutes.
- Remove from oven and let cool.
- Enjoy!
Notes
Looking for more recipes with Sundried Tomatoes? Check out these other favorites, too:
Cant wait to make this soon for me i never had sundried tomato and olive muffin tops before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
These are fun, Ramya! Usually muffin tops are sweet, but this savory version with sundried tomatoes and olives is quite delicious. Happy Baking!
These sound wonderful!
Thanks, Mimi!
the only muffin top i know is when you have a rather large belly :=) But these sound great, and i do love a savoury treat. I must check out what a muffin top pan looks like – intriguing!
cheers
sherry
Haha – I know that muffin top, too, Sherry! 🙂 Muffin tops are a baked good that seem to be gaining in popularity here in the States. I like that these don’t need a special pan – I have enough special pans!!
These look fantastic, David! Love the flavors!
Kelly!!! Thank you! 🙂
Ahhh – David! Thanks so very much for making this recipe and sharing it and for your kind words! Mostly, thank you for being such an incredible friend – truly appreciate ya! Also, I gotta say – your pics of these MTs turned out better than mine did! 🙂 Hope y’all have a fab weekend!
Hey it’s our pleasure, Shashi! I love baking, and this was a fun recipe that was unlike anything I’d ever baked before. I suspect this won’t be the last time I try my hand at MT’s! Hope you have a fantastic weekend, too. 🙂
Shashi is so lovely! And this is such a fantastic recipe. Love muffin tops … they’re truly the best part of a muffin, aren’t they? How cool is it that you could just make the tops. Love this savoury version with sundried tomatoes and olives. I bet it would be awesome dunked in some soup. Though, I could totally see myself devouring them as is and call it a day. Have a great weekend, my friend! 🙂
Oh these muffin tops would be awesome dipped in soup! I’m thinking a good homemade tomato soup, yes? It’s not quite soup season here – far from it actually. But I’ll be pulling this recipe back out in a few months when soup season arrives! Thanks so much, Dawn!
These muffin tops sound fantastic, David! I went on a muffin quest last year – I’m currently on a break from it – and toward the end, I really wanted to get into some savory versions. This will be on the top of my list when I get back on the wagon.
Get back up on that horse, Jeff – the muffins miss you! 🙂 Seriously, though, savory muffins is a world that needs more exploring. Maybe a brave adventurer such as yourself can chart a course for us?
First, Shashi’s book sounds amazing (although I’m not really a muffin – even muffin tops – person, I’m sure I’d be able to find some intriguing ideas!) Secondly, I’m glad you picked the savoury one – that would probably have been my choice, too. And sun-dried tomatoes? Yes please!
The idea of a savory muffin top totally caught my eye – I had never baked anything quite like this. And it was delicious! Easy recipe that would be great alongside everything from a summer salad to a winter bowl of stew. Give it a try, Ben!
Wow, what a fantastic dive into the world of muffin tops! Shashi’s Muffin Top Mania sounds like a must-have for any baking enthusiast, and your plan to tackle a new recipe each week is inspiring, definitely will keep an eye on those
This really is a fun and unique cookbook, Raymund! And the savory version really was fun – it’s a great side dish next to salads or soup.
I’ve never baked muffin tops either but that will be changing soon. I love your first choice!
I’m with ya, Karen – these were a new concept for me, too. The savory ones were tasty, and there are so many ways they could be served!