One bite of these gluten free cheddar muffins, and you will be hooked. They are so incredibly light and fluffy, you won’t believe they are gluten free! If you are looking for a fun new savory muffin recipe, you need to try this!

A basket filled with gluten free cheese muffins.

These are the fluffiest gluten free cheese muffins. I am really proud of this recipe and I am really excited to hear what you think of them! Not only are these delicious on their own, but they 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 herby goodness. I have several gluten free muffin recipes up on the blog, but this is my only savory muffin recipe.

Why I love this recipe:

  1. I think the main reason we make this recipe repeatedly is that they are so light and fluffy. I am so proud of this recipe; you can avoid dense muffins by using my tips and tricks to get the fluffiest muffins!
  2. You can vary the flavor by switching the type of cheese and herbs that you use.
  3. They are perfect for dipping into soups and stews.
  4. These gluten free savory muffins freeze really well!

Absolutely the best. No one believes it’s gluten free no also so light. Added onion and garlic powder and chopped sun dried tomato. 😋

Jaco V., Pinterest User

If you LOVE light and fluffy muffins, you MUST try these Gluten Free Strawberry Muffins and my Gluten Free Blueberry Muffins.

Gluten Free Cheddar Herb Muffins on a cooling rack.

If you are new to gluten free baking, be sure to read my Gluten Free Baking Tips.

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Ingredient Notes:

  • 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.
  • Baking Powder – Use aluminum-free.
  • Salt – Sea salt or kosher salt are both fine in this recipe.
  • Eggs – Use size large.
  • Milk – Use regular milk or non-dairy plant-based milk.
  • Cheese – I used shredded cheddar cheese, but you can use any flavor. Pepper jack cheese is also fun to use.

Variations and 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 make the gluten free savory muffins that have rocked my world!

Tips For Sucess:

  1. If you can, use the tested gluten-free flour blends. 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.
  2. If you do use a different gluten free flour, make sure it contains xanthan gum. If it doesn’t, add 1 teaspoon.
  3. Do not over-mix the muffin batter. The secret to light and fluffy muffins is just to mix the wet and dry ingredients enough to blend them. Over-mixing will cause your muffins to be denser.

Need help with your muffins? I have a great gluten free muffin troubleshooting guide, and here are my favorite tools for making muffins.

Recipe Step-By-Step Directions:

A photo of the cheese muffins dry ingredients in a glass mixing bowl.

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.

A photo with the shredded cheese added to the dry ingredients.

Step 2: Add the shredded cheese and herbs/seasonings. Whisk to blend it all. This will help prevent the shredded cheese from clumping when the wet ingredients are added.

Step 3: In a smaller bowl, add the wet ingredients and whisk to blend.

Pouring wet ingredients into the dry ingredients.

Step 4: Pour the wet ingredients into the dry ingredients and mix until barely mixed.

Step 5: Line your muffin tin with muffin papers and fill each about 3/4 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 must be baked longer.

Close up picture of Gluten Free Cheddar Herb Muffins on a cooling rack.

Recipe FAQ:

Is shredded cheese gluten free?

The short answer is yes, shredded cheese should be gluten free…But you ALWAYS want to read the labels. Highly processed cheeses (think Cheeze Whiz and Velveeta types of cheese) may contain gluten. Also, double-check all shredded cheeses to ensure they do not contain gluten.

Can you make these gluten free cheese muffins dairy-free?

You can make these muffins with dairy-free cheese. I recommend using either VioLife or Daiya brands of dairy-free cheese. Also, use cold vegan butter!

How long will these muffins keep fresh?

These muffins will stay fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.

This is a solid recipe. I’ve added garlic powder and I’ve done it without. 5 ⭐️”

Jillian H., Pinterest comment

More Gluten Free Muffin Recipes:

gluten free cheddar muffins

Gluten Free Cheddar Muffins

Sandi Gaertner
A gluten free cheddar muffin recipe that’s easy to make, and the muffins are SO delicious! To see how to make the gluten free savoury muffins recipe, watch our RECIPE VIDEO! 
4.84 from 48 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 124 kcal

Ingredients
  

  • 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
  • cup water
  • 2 teaspoons baking powder aluminum free
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon chopped rosemary
  • 1 cup shredded cheddar cheese

Instructions
 

  • 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.

Video

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. 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.
  4. These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 124kcalCarbohydrates: 10gProtein: 5gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 152mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 251IUCalcium: 111mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

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.

This post was updated from an older March 2017 post with more recipe details.

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4.84 from 48 votes (32 ratings without comment)

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67 Comments

  1. Wondering if you’ve ever tried these with a baking paper? I’m making for a church function and think they would provide a more aesthetic look in baking papers…

      1. 5 stars
        Hey Sandy, I did try with muffin papers and they stuck to them. I guess the cheese is just too much. I made these again and added breakfast sausage and ham to some of them and they were completely delicious. This is a new favorite recipe!

  2. 5 stars
    I gotta say – I absolutely detest most GF “breads” but this one was good, so good my kids even ate them with no questions. I used 1/2 almond flour and 1/2 oat flour for my grains.

      1. 5 stars
        Hi! I make these all the time! I am wondering if I can make the batter, refrigerate it, and bake them in the morning? Have you tried this? Thank you!

  3. Hi Sandi, these were fabulous- I sautéed some fresh spinach I had to use up and added about a quarter tsp dry mustard (good with cheese). Ate 3 out of the pan and burned myself but worth it. I subscribed to your weekly emails a while ago as I’ve gone GF and your recipes are really good. Wanted to say thank you, I sure appreciate you sharing.

  4. Great recipe! Works very well. The only thing I would say is it took me quite a while to prep the muffins. About 20-30 min

  5. 5 stars
    Even better than expected (and I had high expectations!) Delicious on their own, and equally delicious as a base for scrumptious breakfast sliders! Thank you so much for posting this 🙂

      1. 5 stars
        These turned out great! I used a really good quality, sharp cheddar, and threw in a little parsley with the rosemary. They are tender and light and flavorful!

  6. Thank you so much for sharing your recipe! I am thrilled with the result using my own GF flour mix……they turned out so well, light and fluffy! I now have a box of them in my deep freeze and am having a problem stopping myself from opening it!!!?

  7. 5 stars
    I live in Portugal, so I couldn’t find the flour you’ve used. The flour really makes a difference. The first time I’ve tried this recipe it didn’t work at all. They were far from fluffy. Today I tried a different flour blend and they were perfect! Thank you for sharing this recipe.

    1. Hi Sara, I am so glad you found a flour to work. Gluten free flours vary so much. I find the lighter flours work beautifully in this recipe. Stay away from any gluten free blends with heavier grains, and bean flours. Thank you for stopping by 🙂

  8. 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.

    1. 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.

  9. 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

    1. 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.

  10. 5 stars
    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