These gluten free cheddar herb muffins are light and fluffy and they will quickly become your favorite. You will never know they are gluten free!
These gluten free cheddar herb muffins are so light and fluffy, they are incredible.
People will NEVER know these cheese muffins are gluten free from just tasting them. And, each bite is full of cheesy herb goodness. (*And if you LOVE light and fluffy muffins you MUST try these Gluten Free Strawberry Muffins and these Gluten Free Blueberry Coconut Muffins.)
I have several gluten free muffin recipes up on the blog, but this is my only savory muffin recipe.
Want to watch how easy it is to make these? I made a YouTube video to help you make these for your own!
Hopefully I will get braver and better as I continue to make tutorials for you :-).
Don’t you wish you could reach through the screen and grab one?
Now that this excitement is over, lets move to the muffins that have rocked my world!
These muffins mix up in just one bowl….so easy. 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!
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Tools You Need To Make This Recipe:
- Muffin pan. This goes without saying…how else do you get those cute little hand held treats to look so good?
- Bob’s Red Mill 1 to 1 Flour Blend. This is the flour you need for light and fluffy muffins!
How to make gluten free cheese muffins:
The lightest, fluffiest gluten free cheddar herb muffins.
- 1 1/4 cup gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 2 large eggs
- 2/3 cup water
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter melted
- 1 teaspoon chopped rosemary
- 1 cup shredded cheddar cheese
- Preheat the oven to 350 degrees.
- 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.
124kcal | Fat: 8g | Saturated fat: 4g | Polyunsaturated fat: 2g | Monounsaturated fat: 3g | Cholesterol: 47mg | Sodium: 151mg | Potassium: 86mg | Carbohydrates: 9g | Fiber: 1g | Protein: 4g | Vitamin A: 5% | Calcium: 11% | Iron: 3.9%
More Muffin Recipes to Try!
-
- Gluten Free Pumpkin Chocolate Chip Muffins
-
- Blood Orange Streusel Muffins
-
- GF Strawberry Muffins
-
- GF Peanut Butter Muffins
-
- Paleo Carrot Breakfast Muffins
-
- Gluten Free Cashew Meal Blueberry Muffins
-
- GF Blueberry Coconut Muffins
Gorgeous looking muffins, I love the rosemary – cheese combination; they would be a splendid addition to a holiday table – then again, why wait when I could enjoy them RIGHT NOW 😉
Thank you Angela 🙂 I couldn’t wait either.
Glad you’re participating in the MMM! Your recipes are amazing!
Thank you so much Autumn 🙂
I CERTAINLY AM ANXIOUS TO GIVE THESE CHEDDAR HERB MUFFINS A TRY. I LOVE ANYTHING WITH CHEESE.
Thank you Carole, hope you can try them out 🙂
These look fantastic! I love savory muffins!
Thank you so much Sarah 🙂
These look delicious!
Thank you so much for visiting Lisa 🙂
These muffins look delicious! Pinning!
Thank you so much Bethany 🙂
Look at you! Videos now! I love it, you’re a natural.
*Blush… my hubby is pushing for me to make videos so people can see how easy gluten free baking really is. Thank you so much Michelle. I am learning more and more each day.
I’m excited about the prizes you are offering. Than youk
These look great! I love adding rosemary to baked goods, it’s one of my most favorite herbs!
Agreed 🙂
I love breads with cheese in them! Your muffins look absolutely delicious, Sandi!!
Thank you so much Michelle 🙂
Those look so deliciously poppable!! I’d inhale all of them and call it dinner. 😉
I like how you think Katerina 🙂
I love how super easy these look to make. And how delicious they sound. I must make these soon.
Cheddar herb muffins are my fave! I can’t wait to try this gluten free version.
Enjoy 🙂
These look so, so scrumptious! Seriously craving one! Nice job on the video, too!! 🙂
Thank you Patricia 🙂
I love savory muffins – these look great and I bet good with a bowl of chili!
That is a great idea Debra 🙂
Beautiful and smart. I forgot that muffins could be savory. Really I did. *lowers head* Thanks for a great looking recipe that I KNOW everyone will enjoy with dinner.
I often forget as well. I think it is because my kids are always asking for sweet muffins 🙂 I appreciate your stopping by.
Thanks so much for sharing these absolutely wonderful muffins in March Muffin Madness, Sandi! Cheese muffins by themselves are special indeed, but that little bit of rosemary added really makes a fantastic difference! I think you’ve just given everyone the answer for making all their meals better–especially those chili and soup meals! It might be spring, but winter temps are hanging on here, so soup and muffins are needed!
Thanks again, dear!
Shirley
I was looking at a savory herb and cheese muffing and It called for a gluten free flour blend. Now I’m trying to find what that is. Is that something I can just buy or is there a recipe to make it
Hi Kathy, I am so sorry. I switched recipe plugins and this one needs the brand link to be manually entered. I am still updating, but please know I used Bob’s Red Mill 1 to 1 Gluten Free Flour Blend to make these muffins.
Cannot wait to try these savory gluten-free muffins for my granddaughter!! If you would like a suggestion from an old 4-H member who had to learn how to do food demonstrations, read on. If not, just delete:
1. Keep ingredients to the side so the viewer’s line of vision is not obstructed.
2. Use a glass bowl for the Kitchen Aid mixer to avoid a “tinny” sound.
3. Pre-measutre all ingredients (as you already had done so for some) and put in small glass bowls or containers. Eggs, especially, should already be cracked into a small bowl to avoid a possible snafu with egg shells when cracked directly into the mixing bowl.
4. Keep a neutral background. Since you have a beautiful patterned countertop, a large wooden cutting board or other neutral covering for your counter would make the demonstration easier to view.
5. Keep up the good work!
I only offer these tips as you had stated you were going to try to do better.
You are absolutely wonderful Virginia :-). I love your suggestions. I have been struggling with video, and finally decided to stay out of them myself and just focus on the food parts of the video. Thank you so much for taking the time to offer advice, I am very grateful.