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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!
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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 cheddarmuffins 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:
- 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!
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.
If you are new to gluten free baking, be sure to read my Gluten Free Baking Tips.
Top Pick
King Arthur, Measure for Measure Flour 3 lbs
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
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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 blenddoesn’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:
- 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.
- 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 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:
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.
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. Ifthe toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins must be baked longer.
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:
- 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.
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!
4.83 from 47 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 124 kcal
*As an Amazon Associate, I earn a small commission from qualifying purchases.
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
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 blenddoesn’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, 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
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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.
