One bite of these gluten free cheddar muffins and you will be hooked. They are so incredibly light and fluffy, you won't believe it! If you are looking for a fun new savory muffin recipe, you need to try this!
My new gluten free savoury muffins recipe is going to quickly become one of your favorites. They are fluffy and almost melt in your mouth! These gluten free cheese muffins are perfect for dipping into soup and stew! You can even add fresh herbs for extra flavor!
People will NEVER know these cheddar muffins are gluten free from just tasting them. And, each bite is full of cheesy herb goodness.
I have several gluten free muffin recipes up on the blog, but this is my only savory muffin recipe. (Here are my kids' favorite muffin recipes in case you want to make an assortment of muffins.)
Why these gluten free savory muffins are so good:
I think the main reason we make this recipe over and over is that they are so light. I am so proud of this recipe, you can avoid dense muffins by using my tips and tricks to get the fluffiest muffins!
Is cheese gluten free?
The short answer is yes, cheese is gluten free...BUT, you ALWAYS want to read the labels. Highly processed cheeses (think Cheeze Whiz types of cheese) may contain gluten. Also, double-check all shredded cheeses to ensure they do not contain gluten.
Don't you wish you could reach through the screen and grab one of these gluten free cheese muffins?
Variations and flavor substitutions:
Everyone has their own herb/cheese favorites. Feel free to customize this gluten free savory muffin recipe to make it something you love! Here are a few ideas:
- Substitute mozzarella and basil for the cheddar and rosemary
- Try a sharper cheese like gorgonzola or blue cheese
- Give these a Mexican flavor with Cheddar and Jalapeño
- Something different like smoked gouda and thyme
Now that this excitement is over, let's move to the muffins that have rocked my world!
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours. I also like Cup4Cup and Better Batter Artisinal Blend gluten free flour blends.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Cheese - I used shredded cheddar cheese, but you can use any flavor you like. Pepper jack cheese is also fun to use.
Recipe step by step directions:
Step 1: Preheat your oven to 425º F (or 350º F if you don't want a dome top.) Add your dry ingredients to a bowl and whisk to blend.
Step 2: Add the shredded cheese and herbs/seasonings. Whisk to blend.
Step 3: In a smaller bowl, add the wet ingredients and whisk to blend.
Step 4: Pour the wet ingredients into the dry ingredients and mix until it is just barely mixed.
Step 5: Line your muffin tin with muffin papers and fill each about ¾ full of batter.
Step 6: Bake at 425º F for 5 minutes, then reduce the temperature to 350º F and bake for 20 minutes until done.
To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
- Use my recommended gluten free flour blend. Flour matters and not all flours contain gluten free grains that bake up light and fluffy. A bean flour based gluten free flour will not work.
- If you do use a different gluten free flour, make sure it contains xanthan gum. If it doesn't, add 1 teaspoon.
- Do not over mix the muffin batter. The secret to light and fluffy muffins is to just mix the wet and dry ingredients enough to blend them. Over mixing will cause your muffins to be denser.
You can make these muffins with dairy-free cheese. I recommend using either VioLife or Daiya brands dairy-free cheese. Also use cold vegan butter!
If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350.
These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Also, a BIG thank you for all of the emails you have been sending me about these muffins!! I love hearing how you adapt these muffins, and how much your family loves them!
Gluten Free Cheddar Muffins
- 1 ¼ cup gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 2 large eggs
- ⅔ cup water
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons butter melted
- 1 teaspoon chopped rosemary
- 1 cup shredded cheddar cheese
- Preheat the oven to 350º F.
- Spray olive oil into each cup of a muffin tin.
- In a mixer, add eggs, water and melted butter.
- Mix on low until blended.
- Increase speed to medium for 30 seconds.
- Turn off mixer.
- Add baking powder, salt, flour, cheese and herbs.
- Mix on low speed until blended.
- Scoop batter into each muffin tin so it is filled half way full.
- Bake for 18-20 minutes until done.
- Remove and put each muffin on a cooling rack.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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