Gluten Free Cheese Muffins
Craving a scrumptious gluten-free treat? These Gluten-Free Cheese Muffins are a savory delight, combining the rich flavors of sharp cheddar cheese with a tender, fluffy texture that’s perfect for any time of day. Made with gluten-free all-purpose flour and a hint of ground black pepper, every bite is loaded with cheesy goodness and a touch of optional fresh chives for a burst of herbaceous flavor. These muffins come together effortlessly with a mix of Greek yogurt, milk, and melted butter, making them moist and irresistibly golden. Ready in just 30 minutes, they’re perfect as a grab-and-go breakfast, a side for soups and salads, or a satisfying snack. Naturally gluten-free and incredibly versatile, these cheesy muffins will quickly become a household favorite.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 150 grams Grated cheddar cheese
- 120 milliliters Milk
- 120 grams Greek yogurt
- 1 large Egg
- 60 grams Unsalted butter (melted and slightly cooled)
- 2 tablespoons Chopped chives (optional)
Instructions
Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and ground black pepper until well combined.
Stir in the grated cheddar cheese and chopped chives (if using) to evenly distribute them throughout the dry ingredients.
In a separate bowl, whisk together the milk, Greek yogurt, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Mix just until combined; do not overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy these delicious gluten-free cheese muffins with your favorite soup, salad, or as a standalone snack!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 3249 mg | 141% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.9 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1378 mg | 106% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
