Gluten Free Savory Muffins
These easy gluten free savory muffins have plenty of bold cheese flavor, and no refined sugar—but they're still soft and tender inside, with a thin, crispy crust.
- Prep time
- 15 min
- Cook time
- 22 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups all purpose gluten free flour blend ((I used Better Batter; click through for details))
- 1 teaspoon xanthan gum (omit if your blend contains it)
- 1/4 cup cornstarch
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons minced dried onion (optional)
- 2 1/4 ounces Parmigiano-Reggiano cheese (finely grated)
- 4 ounces sharp cheddar cheese (grated (plus more for sprinkling))
- 1 1/4 cups buttermilk (at room temperature)
- 4 tablespoons unsalted butter (melted and cooled)
- 2 tablespoons neutral oil ((like canola, vegetable or grapeseed))
- 2 tablespoons honey
- 2 eggs (at room temperature, beaten)
Instructions
- 1
Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
- 2
In a large bowl, place the flour blend, xanthan gum, cornstarch, baking powder, salt, and optional dried onion. Whisk to combine well.
- 3
Add the grated cheeses, and mix to coat them in the dry ingredients and evenly distribute them in the mixture. Set the bowl aside.
- 4
In a medium-size bowl, place the buttermilk, melted butter, oil, honey, and eggs, and whisk vigorously to combine well.
- 5
Create a well in the center of the large bowl of dry ingredients and add the wet ingredients. Mix until just combined. The muffin batter will be thick but soft.
- 6
Using a spring-loaded ice cream scoop or two spoons, fill the prepared wells of the muffin tin almost to the top with the batter. Smooth the tops with moist fingers. Sprinkle the tops lightly with a few more shreds of cheddar cheese.
- 7
Place the muffin tin in the center of the preheated oven and bake for about 22 minutes, or until a toothpick inserted in the center of the middle muffin comes out with no more than a few moist crumbs attached.
- 8
Remove the tin from the oven and allow the muffins to cool for about 5 minutes before transferring to a wire rack to cool until no longer hot to the touch. Serve warm.