You will be hooked with one bite of these gluten-free cheddar muffins. They are incredibly light and fluffy, with lots of melty cheese pockets. You won’t believe they are gluten free! If you are looking for a fun new savory muffin recipe, try my simple recipe.
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These are the fluffiest gluten free cheese muffins. I am 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 on the blog, but this is my only savory muffin recipe.
Why I love this gluten-free cheddar muffin recipe:
- 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!
- You can vary the flavor by switching the type of cheese and herbs that you use.
- They are perfect for dipping into soups and stews.
- These gluten free savory muffins freeze really well!
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 🙂.”
diana, blog comment
Allergen Information:
These homemade cheese muffins are gluten-free, soy-free, nut-free, and oat-free.
If you LOVE light and fluffy muffins, you MUST try these Gluten Free Strawberry Muffins and my Gluten Free Blueberry Muffins.
If you are new to gluten free baking, be sure to read my Gluten Free Baking Tips.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
- Waitrose – One reader wrote to let me know this UK flour blend worked great in this recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using the two blends listed above. I also listed a UK blend a reader wrote to me about. That doesn’t mean others will not work; I just have not tested other flours.
- 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.
Tips to make the perfect gluten free cheddar muffins:
- If you can, use the tested gluten-free flour blends. Flour matters; 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 use a different gluten-free flour, ensure it contains xanthan gum or another binder. If it doesn’t, add 1 teaspoon. Learn more about how to use binders in gluten-free baking.
- 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 turn out denser.
Need help with your muffins? I have a great gluten free muffin troubleshooting guide, and here are my favorite tools for making muffins.
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Step-By-Step Photos and 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 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.
Step 4: Pour the wet ingredients into the dry ingredients and mix until barely mixed.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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.
Try these fun flavor variations!
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!
Frequently Asked Questions:
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.
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!
These muffins will stay fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.
More Gluten Free Muffin Recipes:
- My kids love these Gluten Free Banana Oat Muffins. They are perfect for a grab-and-go breakfast.
- My Gluten Free Mochi Muffins are popular in Japan. They are easy to make with sweet rice flour, Mochiko.
- This homemade Gluten Free Muffin Mix is perfect to have on hand. It is a great muffin base to add your favorite fruits.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cheddar Muffins
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
- ⅔ 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
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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
- 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.
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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
