Easy Gluten-Free Cheese Muffins Recipe for Foodies

Are you tired of searching for delicious gluten-free recipes that still taste amazing? Look no further than this gluten-free cheese muffin recipe!

As a nutritionist and food blogger, I know how challenging it can be to create recipes that cater to a wide range of dietary needs. That’s why I’m excited to share this savory muffin recipe that is not only gluten-free but also dairy-free, making it perfect for those with lactose intolerance.

These muffins are the perfect addition to any meal, whether you’re looking for a tasty breakfast option, a satisfying lunchtime snack or an accompaniment to your favorite soup or salad. Plus, with the added bonus of cayenne pepper, they provide just the right amount of spice to keep things interesting.

So, let’s get baking! Follow my step-by-step instructions and tips for perfect results and be prepared to impress your family and friends with this delectable gluten-free cheese muffin recipe.

Why You’ll Love This Recipe

Gluten Free Cheese Muffins
Gluten Free Cheese Muffins

Attention all gluten-free, dairy-free, and health-conscious foodies! I have a recipe that will revolutionize the way you look at muffins. Say goodbye to bland and boring gluten-free muffins, and say hello to these savory, cheesy muffins that are bursting with flavor.

Not only are these cheese muffins gluten-free, but they are also dairy-free! This means that anyone who has an intolerance to dairy or is following a vegan diet can indulge in these little pockets of deliciousness. With the combination of almond flour, gluten-free flour blend, and xanthan gum, these muffins turn out fluffy and moist without any gluten or dairy.

But the best part about these cheese muffins is the taste! The bold flavor of cheddar cheese mixed with cayenne pepper will tantalize your taste buds and leave you wanting more. These muffins are perfect for breakfast on-the-go or as a snack during the day. And if you’re feeling adventurous, why not serve them as a side dish with your favorite soup or salad?

Not only are these muffins packed with flavor, but they are also incredibly easy to make. With just 10 ingredients and a few simple steps, you can have freshly-baked cheese muffins in under 30 minutes. Plus, this recipe is so versatile that you can customize it to your liking by adding in your favorite herbs or spices.

So what are you waiting for? Try this gluten-free and dairy-free cheese muffin recipe today and discover a new world of tasty possibilities!

Ingredient List

 These gluten-free cheese muffins are the perfect savory snack!
These gluten-free cheese muffins are the perfect savory snack!

Gluten-Free Flour Blend

  • 1 ¾ cups gluten-free, all-purpose flour blend or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (220 grams approximately)
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1 cup milk (dairy or non-dairy milk)
  • ¼ cup melted butter or oil (olive, avocado, or coconut oil)

Cheese and Savoury Options

Choose one of the options to add flavour for savoury muffins:

  1. Cheddar Cheese Muffins:
  2. 70 g cheddar cheese, shredded (approximately ½ cup)

  3. Bacon Cheddar Muffins:

  4. 4 strips of bacon, cooked and crumbled
  5. 70 g cheddar cheese, shredded (approximately ½ cup)

  6. Savoury Bacon Cheese Muffins:

  7. 4 strips of bacon, cooked and crumbled
  8. 50 g dried tomatoes, chopped
  9. 50 g goat cheese, crumbled

  10. Zucchini Cheddar Muffins:

  11. 1 medium zucchini, grated and squeezed to remove excess moisture
  12. 70 g cheddar cheese, shredded (approximately ½ cup)

Vegetable Options

Choose one of the options to add vegetables to your muffins:

  1. Broccoli Cheese Muffins:
  2. 100 g broccoli florets, steamed and finely chopped
  3. 70g cheddar cheese, shredded (approximately ½ cup)

  4. Pumpkin Cream Cheese Muffins:

  5. 100g pumpkin puree (canned or fresh)
  6. Cream cheese for filling

  7. Cottage Cheese Carrot Cake Muffins:

  8. 100 g carrots, grated
  9. 100g cottage cheese

  10. Broccoli and Goat Cheese Muffins:

  11. 100 g broccoli florets, steamed and finely chopped
  12. 50g goat cheese, crumbled

Note: For keto/low-carb options, replace gluten-free flour blend with almond flour or coconut flour.

The Recipe How-To

 My go-to recipe for a quick and easy breakfast or snack.
My go-to recipe for a quick and easy breakfast or snack.

Now that we have all our ingredients gathered up, it’s time to start baking these delicious Gluten-Free Cheese Muffins!

Step 1: Preheat the Oven

Set the oven temperature to 375°F (190°C) and place a rack in the center of the oven. Grease a muffin tin or line with paper liners.

Step 2: Mix Dry Ingredients

In a mixing bowl, combine 2 cups of gluten-free purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of xanthan gum (if using gluten-free flour blend without xanthan gum), ½ teaspoon of cayenne pepper, and 1 teaspoon of salt. Stir everything together.

Step 3: Mix Wet Ingredients

In another mixing bowl, whisk together 2 large eggs, 1/4 cup of milk, and 1/4 cup of oil until well combined.

Step 4: Combine Dry and Wet Ingredients

Stir the dry ingredients into the wet ingredients until just combined. Do not over mix.

Step 5: Add Cheese and Other Add-ins

Add 220 grams of grated cheddar cheese into the batter and stir gently. You could also add some add-ins like cooked crispy bacon, 70grams approximately of shredded zucchini, finely chopped dried tomatoes, or crumbled goat cheese to add some extra flavor.

Step 6: Scoop into Muffin Tin

Using an ice cream scoop or spoon, divide the batter equally into each muffin cup. Make sure each cup is about three-quarters full as they will rise during baking.

Step 7: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Enjoy

Once done, remove from the oven and allow them to cool in the pan for 5 minutes. Transfer them to a wire rack to continue cooling. These muffins are best served warm with extra butter or jam.

I hope you enjoy making these delicious Gluten-Free Cheese Muffins as much as I do!

Substitutions and Variations

 Warm, cheesy, and oh so delicious – these muffins check all the boxes.
Warm, cheesy, and oh so delicious – these muffins check all the boxes.

If you’re looking to switch up some of the ingredients in this recipe, fear not! There are plenty of substitutions and variations you can try to make these gluten-free cheese muffins your own. Here are a few suggestions:

– Flour blend: If you don’t have a gluten-free flour blend on hand, you can make your own by mixing equal parts rice flour, cornstarch, and tapioca flour. Alternatively, you could use almond flour or coconut flour for a grain-free option.

– Cheese: While cheddar cheese is the star ingredient in this recipe, you could easily substitute it with another type of hard cheese, like Colby or Monterey Jack. For a different flavor profile, try using goat cheese or feta instead.

– Add-ins: Want to add some extra nutrition to these muffins? Try stirring in some cooked broccoli or grated zucchini. Or, for a savory bacon cheddar twist, top each muffin with chopped bacon before baking.

– Keto-friendly: To make these muffins keto-friendly, simply substitute the sugar with a keto-friendly sweetener (such as stevia) and use almond flour instead of the gluten-free flour blend.

– Savory pumpkin: If you’re in the mood for a seasonal twist, swap out the cheddar cheese with canned pumpkin puree and top each muffin with a dollop of cream cheese mixed with pumpkin pie spice. Yum!

No matter what substitutions or variations you decide to try, be sure to adjust the other measurements accordingly in order to maintain the proper texture and consistency of the recipe. Happy baking!

Serving and Pairing

 Gluten-free doesn't mean flavor-free, and these muffins are here to prove it.
Gluten-free doesn’t mean flavor-free, and these muffins are here to prove it.

Now that your delicious gluten-free cheese muffins are out of the oven, let’s talk about how best to enjoy them. These savory treats are perfect for breakfast, brunch, or as a snack any time of day. They’re a great portable option for on-the-go eating or as an addition to a picnic basket.

Pair these muffins with a green salad or soup for a light and healthy meal. For a heartier option, serve alongside scrambled eggs or baked beans. You can also elevate your muffins by adding some toppings like pesto or avocado spread.

Looking to impress your guests at a gathering? These gluten-free cheese muffins can be served as an appetizer by adding some dips such as hummus, salsa or spinach and artichoke dip—your guests will devour them in no time!

If you’re feeling adventurous and want to try something sweet with these savory muffins, try putting honey butter on top. The sweet and salty flavor combination will be sure to tantalize your taste buds.

Remember to serve them warm for the gooey cheese at its melty best. Enjoy these gluten-free cheese muffins whenever you crave them, however you want them – this versatile treat simply never disappoints!

Make-Ahead, Storing and Reheating

 I promise you won't miss the gluten in these amazing muffins.
I promise you won’t miss the gluten in these amazing muffins.

Now that you have mastered the art of whipping up these delectable gluten-free cheese muffins, let’s discuss how you can make them ahead of time, so you don’t have to rush in the kitchen when guests arrive.

One convenient option is to prepare the batter the night before and refrigerate it. In the morning, pour the batter into muffin tins and bake as directed. You may need to bake for an extra two minutes if your batter was refrigerated overnight.

The muffins can be stored in an airtight container for up to three days at room temperature or up to five days when refrigerated. To reheat them, place them in a preheated oven at 350°F for five minutes or until warm throughout.

If you prefer freezing muffins for future use, cool them down completely and wrap tightly with plastic wrap and then foil before placing them in a large Ziplock bag. The wrapped muffins can last up to three months in the freezer.

To reheat frozen muffins, remove them from the freezer and microwave each one for 20 to 30 seconds on high power or microwave all of them together on defrost mode for one minute followed by one minute on high power.

Keep in mind that storing or reheating may cause a slight change in texture or taste. So, before serving, always check for freshness by lightly squeezing the muffin – it should feel slightly spongy but not too soft or too hard.

There you go! Now you have all the tips and tricks needed to store, reheat or make-ahead these scrumptious gluten-free cheese muffins. Perfect for breakfast, brunch or anytime you want a quick savoury snack!

Tips for Perfect Results

 One bite and you'll be hooked on these cheesy, gluten-free muffins.
One bite and you’ll be hooked on these cheesy, gluten-free muffins.

Now that you have all the ingredients ready and know how to make these delicious gluten-free cheese muffins, let me share with you some tips for achieving perfect results.

Firstly, make sure your baking powder is fresh. Baking powder loses its effectiveness over time and can cause your muffins to not rise properly, resulting in dense and heavy muffins. You can check if your baking powder is still good by placing a teaspoon of it in a bowl and adding a tablespoon of hot water. If it fizzes, it’s good to use; if not, it’s time to replace it.

Secondly, measure your ingredients accurately. Baking is a science and the ingredients need to be measured precisely. Use measuring cups and spoons for dry ingredients and a kitchen scale for wet ingredients such as milk and cheese. This will ensure your muffins turn out consistently every time you make them.

Thirdly, don’t overmix the batter. Overmixing the batter can result in tough and rubbery muffins. Mix the dry ingredients together first before adding in the wet ingredients. Then mix gently until they are just combined.

Fourthly, use a non-stick muffin tray or line your tray with paper liners to prevent sticking. This will make it easier to remove the muffins from the tray without falling apart.

Lastly, don’t open the oven door too often while baking the muffins as this can cause them to sink in the middle due to the sudden temperature change. Instead, rely on visual cues such as golden brown tops and a toothpick inserted into the center coming out clean.

By following these tips, you’ll be able to create perfectly fluffy and delicious gluten-free cheese muffins every time!

Bottom Line

In conclusion, these gluten-free cheese muffins are a perfect addition to your meal or can be enjoyed as a snack. By using high-quality ingredients and making a few tweaks, one can make delicious treats that are both healthy and lip-smacking. With this recipe, you’ll be able to indulge in savoury muffins without worrying about gluten, dairy or sugar.

With so many variations available, such as bacon cheddar, pumpkin cream cheese, and broccoli cheese, the possibilities for tasty gluten-free cheese muffins are endless. They can be customized to fit your specific dietary needs and preferences.

So, let’s ditch those traditional muffin recipes loaded with gluten and dairy and try these delicious Gluten-free Cheese Muffins instead! Not only are they healthier, but they’re also just as satisfying, fluffy and flavourful as the original. I hope this recipe and my recommendations will help you fall in love with cheese muffins all over again!

Gluten Free Cheese Muffins

Gluten Free Cheese Muffins Recipe

The chef at the resthome where I work, adapted a basic muffin recipe just for myself and another employee. They taste great and will be a welcome addition to my kids lunchboxes and to eat with soup in the winter.
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Prep Time 10 mins
Cook Time 12 mins
Course Snack
Cuisine Gluten-free
Calories 368.7 kcal


  • 2 cups grated tasty cheese
  • 1 1/2 cups rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 egg
  • 1 cup milk


  • Beat egg and milk together very well.
  • Mix all dry ingredients and cheese together.
  • Add wet ingredients to dry ones.
  • Don't overmix.
  • Bake at 210 deg C for approximately 12 minutes.
  • Diced bacon, onion, parsley and corn kernels can be added to an extra savoury and high protein muffin.

Add Your Own Notes


Serving: 103gCalories: 368.7kcalCarbohydrates: 36.6gProtein: 15.7gFat: 17.4gSaturated Fat: 10.6gCholesterol: 82.9mgSodium: 813.6mgFiber: 0.9gSugar: 2.4g
Keyword < 30 Mins, Beginner Cook, Breads, Brunch, Cheese, Easy, Free Of..., High In..., Quick Breads
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